Whole Kernel 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, Whole Kernel, Low Sodium, #256	5 #10 can(s) + 3 1/4 cup(s)
Margarine, Bulk, #119	1 cup(s)

DIRECTIONS

COOKING METHODS
To steam corn:

Place canned corn in solid steamtable pans.
Steam for 2 minutes.

To boil corn:

Place canned corn in pot.
Cook for 6-8 minutes. Add water if needed.
Transfer corn to solid steamtable pan.

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

Melt margarine and pour over cooked corn. Stir gently to combine.

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 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

101

Carbohydrates

19.66 g

Dietary Fiber

1.99 g

Protein

2.76 g

Sodium

132.83 mg

Total Fat

2.75 g

Sat. Fat

0.99 g

Trans Fat

0.00 g

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Whole Kernel Corn (Canned)

DIRECTIONS

Production Notes

Nutrients Per Serving