VEGETABLES No. Q 112 01
CREAM STYLE CORN (CANNED)
| Yield: 100 | Portion: 3/4 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 130 cal | 33 g | 3 g | 1 g | 0 mg | 514 mg | 5 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| CORN,CANNED,CREAM STYLE | 39-3/4 lbs | 4 gal 1-5/8 qts |
Method
- Place corn in steam-jacketed kettle or stock pot.
- Heat corn to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds.
- Place in serving pans. Garnish if desired. CCP: Hold for service at 140 F. or higher.
