Mexicali Corn - USDA Recipe for Schools

Mexicali Corn - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Mexicali Corn – Sweet, canned corn combined with red and green bell peppers, pimentos and Mexican spices.

 

*Fresh onions, diced
6 oz
1 cup 2 Tbsp 2 1/4 tsp
12 oz
2 1/4 cups 1 Tbsp 1 1/2 tsp

1. In a large stock pot, add onions, green bell peppers, red bell peppers, ancho chili powder, margarine, and cumin. Saute uncovered over high heat for 2-3 minutes or until onions are translucent, stirring occasionally.

*Fresh green bell peppers, diced
8 oz
1 1/2 cups
1 lb
3 cups
*Fresh red bell peppers, diced
8 oz
1 1/2 cups
1 lb
3 cups
Ancho chili powder
3 Tbsp 1 tsp
2 oz
1/4 cup 2 Tbsp 2 tsp
OR
Mexican seasoning mix (See Notes Section)
3 Tbsp 1 tsp
2 oz
1/4 cup 2 Tbsp 2 tsp
Margarine, trans fat-free
2 oz
1/4 cup
4 oz
1/2 cup
Ground cumin
1 1/2 tsp
1 Tbsp
Frozen corn, thawed, drained
4 lb 4 oz
3 qt
8 lb 8 oz
1 gal 2 qt

2. Add corn and pimientos. Saute uncovered over medium heat for 2 minutes. Stir well.

Canned pimientos, chopped, drained
4 oz
1/2 cup 2 1/4 tsp
8 oz
1 cup 1 Tbsp 1 1/2 tsp (approx. 1/8 No. 10 can)

3. Critical Control Point: Heat to 135 °F or higher.

4. Pour 2 qt 1/4 cup (about 2 lb 9 oz) into a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

5. Critical Control Point: Hold for hot service at 135 °F or higher.

6. Portion with No. 16 scoop (1/4 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Mexican Seasoning Mix 3/4 cup (about 4 1/2 oz)

Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1/4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.

Serving

NSLP/SBP Crediting Information: 1/4 cup (No. 16 scoop) provides 1/8 cup starchy vegetable and 1/8 cup additional vegetable.

CACFP Crediting Information: 1/4 cup (No. 16 scoop) provides 1/4 cup vegetable.

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