Cream-Style Corn (Canned)

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Starchy)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Corn, Yellow, Canned, Cream Style, #10 Can, #255	4 1/2 #10 can(s)
Margarine, Bulk, #119	8 ounce(s)

DIRECTIONS

COOKING METHODS

To steam corn:

Place corn and margarine in solid steamtable pans.
Steam for 2 minutes.

To heat:

Pour corn and margarine into a stockpot or steam-jacketed kettle.
Heat only long enough to bring to serving temperature. Do not allow to boil.
Pour corn in serving pans.

Serve immediately or cover with plastic wrap and place in warmer until ready for service.

Portion with #8 scoop per serving. Each portion provides 1/2 cup serving 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 or lower.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

114

Carbohydrates

24.52 g

Dietary Fiber

1.62 g

Protein

2.35 g

Sodium

403.22 mg

Total Fat

2.35 g

Sat. Fat

0.90 g

Trans Fat

0.00 g

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Cream-Style Corn (Canned)

DIRECTIONS

Production Notes

Nutrients Per Serving