Mexicali Corn

Name: Mexicali Corn
Ingredients: 8 lb + 5 ½ oz Corn (whole kernel, unsalted, canned, drained); 2 lb + 1 1/3 oz Peppers (sweet, green, raw, diced); 2 lb + 1 1/3 oz Onions (red, raw, diced); 8 1/3 oz Pimento (canned); ¾ cup + ½ Tbsp Vegetable oil; 2 Tbsp + 2 2/3 tsp Chili powder; ½ Tbsp + ½ tsp Cumin (ground); ½ Tbsp + ½ tsp Paprika; 1 Tbsp + 1 1/3 tsp Salt (table)

Print Recipe

Recipe HACCP Process:

#2 Same Day Service

Serving Size:

1/2 cup

Yield: 50 servings

Source:

JSI Back to Basics: Latin American Cuisine Recipe (adapted from: What’s Cooking? USDA Mixing Bowl)

Ingredients

8 lb + 5 ½ oz Corn, whole kernel, unsalted, canned, drained
2 lb + 1 1/3 oz Peppers, sweet, green, raw, diced
2 lb + 1 1/3 oz Onions, red, raw, diced
8 1/3 oz Pimento, canned
¾ cup + ½ Tbsp Vegetable oil
2 Tbsp + 2 2/3 tsp Chili powder
½ Tbsp + ½ tsp Cumin, ground
½ Tbsp + ½ tsp Paprika
1 Tbsp + 1 1/3 tsp Salt, table

Instructions:

Drain corn, wash and dice green peppers and onions.
Steam vegetables for 8-10 minutes.
In a large mixing bowl, combine steamed vegetables, pimentos, oil, and seasonings. Gently mix together until well combined.
Recipe can be served warm or cold.
Hold for cold service at 41°F or lower.
Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 86.94kcalCarbohydrates: 17.03gProtein: 2.36gFat: 2.52gSaturated Fat: 0.92gTrans Fat: 0gCholesterol: 3.82mgSodium: 222.91mgFiber: 2.77gSugar: 3.38g

Meal Component Information:

vegetable – 0.5 cup

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and nutritionals may change if substituted.