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Mexican Corn
Source: U.S. Department of Defence

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VEGETABLES No.Q 027 02
MEXICAN CORN
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
117 cal
25 g
4g
2g
2 mg
288 mg
8 mg
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
1/8 oz
3/8 tsp
PEPPER,BLACK,GROUND
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.



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Mexican Corn

Yield: 100 Portion: 3/4 Cup
Calories: 117 cal
Carbohydrates: 25 g
Protein: 4g
Fat: 2g
Cholesterol: 2 mg
Sodium: 288 mg
Calcium: 8 mg

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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/mexican_corn.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence