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Source: MRS 2014
MRS: 1024 — Vegetables (1000s)

Corn on the Cob (3") (Frozen)

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 100  Size of Portion: two cobbettes
Recipe HACCP Process: #2 - Same day service
Vegetables (Starchy)
  •  Vegetables (Starchy)
INGREDIENT
MEASURE (FOR 100 SERVINGS)
Corn, Frozen, Cobette, 3 inch
200 cobette(s) (3”)
Margarine, Bulk, #119
8 ounce(s)
DIRECTIONS

1.

Cooking Methods:
To steam corn:

  • Place frozen corn cobs in steamtable pans.
  • Steam for 6 minutes. Remove from steamer and if needed, separate cobs and steam an additional 6 minutes.

To boil corn:

  • Bring water to a boil.
  • Add frozen corn cobs and bring back to boil. Water should barely cover.
  • Cook for 15-20 minutes.

2.

Pour melted margarine over cooked corn. Cover with plastic wrap and hold in warmer until ready for service.

3.

Portion two 3" cobettes with tongs per serving. Each portion provides1/2 cup 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.

Production Notes

Use commodity products when available.

Nutrients Per Serving
Calories
94
Carbohydrates
18.42 g
Dietary Fiber
2.40 g
Protein
2.56 g
Sodium
21.82 mg
Total Fat
2.40 g
Sat. Fat
0.90 g
Trans Fat
0.00 g
Updated: 5/13/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
1024

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