RECIPE DETAILS
Item ID: 1990943
Serving Size: ½ cup
HACCP Process Category:
None
Food Category: Vegetables
Attributes: Gluten Free, Vegetarian
Allergens: Milk
RECIPE DETAILS
Item ID: 1990943
Serving Size: ½ cup
HACCP Process Category:
None
Food Category: Vegetables
Attributes: Gluten Free, Vegetarian
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. We recommend scaling based on multiples of servings per pan. Click the “Reset” button to return to the default standard batch size.
| Description | Amount |
|---|---|
| Corn, frozen | 16 lbs., 8 oz. |
| Cilantro, fresh | 6 oz. |
| Cotija Cheese | 9 ⅝ oz. |
| Sour Cream, light | 2 lbs., 4 oz. |
| Lime Juice | 3 ¼ oz. |
| Sriracha Sauce | 1 ½ oz. |
| Vegetable Base, low sodium | 1 ⅓ oz. |
| Water | 1 qt., 1 pt. |
| Salt, Kosher | ⅔ oz. |
| Black Pepper | ⅛ oz. |
| Chili Powder | 1 ¾ oz. |
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Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Corn (frozen): 99%
- Cilantro: 84%
Pre-Preparation
- Wash produce as needed.
- Defrost corn.
- Chop cilantro.
- Crumble cojita cheese.
- Preheat oven to 350°F.
Preparation
- In a bowl, whisk together sour cream, lime juice, sriracha, water, vegetable base, salt and pepper.
- Combine with corn and mix together.
- Add 6 lbs 8 oz corn mixture to each 2-inch hotel pan.
- Cover each pan with parchment and foil.
- Bake in 350°F oven for about 20 minutes or until the corn is heated through and reaches an internal temperature of 135°F.
- Add chili powder, cojita cheese, and cilantro to the corn mix.
- Hold hot until service at or above 135°F if serving hot or cool to below 41°F according to HACCP procedures if serving cold.
Serving
Serving size: 1/2 cup (5.5 oz)
Suggested serving utensil: scoop or spoodle
Servings per pan: 30 servings (6 lbs 8 oz)
Recipe Source
Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | ⅜ cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 96.35 kcal |
| Total Fat | 3.00 gm |
| Saturated Fat | 1.11 gm |
| Trans Fat | 0.00 gm |
| Sodium | 161.97 mg |
| Carbohydrates | 17.44 gm |
| Fiber | 2.29 gm |
| Sugars | 3.58 gm |
| Added Sugars | 0.08* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
