Tex Mex Corn
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
9 lbs. 8 oz. Corn, tempered (thawed)
1 lb. Red Bell Pepper, diced
12 oz. Yellow onion, diced
½ cup Oil, olive or vegetable
2 ½ Tbsp. Lemon juice
1 ½ tsp. Salt
2 ½ Tbsp. Cilantro, fresh, chopped
Servings: 100
Ingredients
19 lbs. Corn, tempered (thawed)
2 lbs. Red Bell Pepper, diced
1 ½ lbs. Yellow onion, diced
1 cup Oil, olive or vegetable
⅓ cup Lemon juice
1 Tbsp. Salt
⅓ cup Cilantro, fresh, chopped
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. Heat oil in the tilt skillet; sauté red peppers and onions for 2-3 minutes.
*Alternative cooking method: Combine oil, red peppers, onions, corn, salt, pepper and lemon juice in the steamer. Steam for 5-7 minutes until heated. Skip to step 4.
2. Add corn, salt and pepper; sauté for another 1-2 minutes.
3. Add lemon juice; sauté for another 2-3 minutes.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
4. Transfer to appropriate serving pans and top each pan with the chopped cilantro.
HACCP Critical Control Point: Hold at 135°F or above.
Serving information
Portion corn with a 4 ounce spoodle or 1-#8 scoop to provide ½ cup starchy vegetable.
OR
Portion corn with a 2 ounce spoodle to provide ¼ cup vegetable serving.
Nutrition information per ½ cup serving
Calories: 49 Total Fat: 2g Saturated Fat: 0g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 8g Fiber: 1g Total Sugar: 2g Protein: 1g Sodium: 32mg Vitamin A: 17μg
Vitamin C: 12mg Calcium: 4mg Iron: 0mg Folate: 13μg