MEXICAN CORN

Ingredients

Ingredient Weight Measure Issue
PEPPERS,GREEN,FRESH,CHOPPED 3 lbs 2 qts 1 cup 3-5/8 lbs
BUTTER 3 oz 1/4 cup 2-1/3 tbsp
CORN,CANNED,WHOLE KERNEL,DRAINED 28-7/8 lbs 5 gal
PEPPER,BLACK,GROUND 1/8 oz 3/8 tsp
PIMIENTO,CANNED,DRAINED,CHOPPED 7-5/8 oz 1-1/8 cup

Method

1 Saute chopped sweet peppers in butter or margarine until tender.
2 Drain corn; mix with pepper and pimientos, and then with sauteed peppers.
3 Heat at medium heat until hot, stirring constantly. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for
service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
117 cal 25 g 4 g 2 g 2 mg 288 mg 8 mg

Portion

3/4 Cup

Yield

100


( categories: )