INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Corn, Cob, 5", #67 | 100 cob(s) (5”) |
Margarine, Bulk, #119 | 8 ounce(s) |
1. | Cooking Methods: To steam corn:
To boil corn:
|
2. | Pour melted margarine over cooked corn. Cover with plastic wrap and hold in warmer until ready for service. |
3. | Portion one 5" ear with tongs per serving. Each portion provides 1/2 cup of starchy vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Use commodity products when available.