Whole Kernel Corn (Frozen)

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, Sweet, Yellow, Frozen, Kernels, #68	18 pound(s) + 4 ounce(s)
Margarine, Bulk, #119	8 ounce(s), melted

DIRECTIONS

COOKING METHODS

To steam corn:

Place frozen corn in solid steamtable pans.
Steam for 2 minutes.
Transfer to solid steamtable pan.

To boil corn:

Bring water to a boil. (For 100 servings, use 1-3 quarts of water.)
Add frozen corn and cook for 6-8 minutes.
Transfer to solid steamtable pan.

CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

Pour melted margarine over cooked corn.

Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with a perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 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 or lower.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

17.22 g

Dietary Fiber

1.99 g

Protein

2.50 g

Sodium

20.30 mg

Total Fat

2.42 g

Sat. Fat

0.91 g

Trans Fat

0.00 g

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Whole Kernel Corn (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving