NutriStudents K-12 Corn-Errific Salad is the perfect complement to our Chicken Chilaquiles meal (menu week 4). When served cold, it has a no-cook HACCP process, making it a breeze to put together, too! (It can be served hot or cold.)
Number of Portions: 64
Size of Portion: 1/2 c. (K-8)
Vegetable Component: 1/2 c. (starchy subtype)
8 qts. Corn, Canned or Frozen
2/3 c. Fresh Cilantro, chopped
1 T. + 1 tsp. Garlic, granulated
1 T. Ground Black Pepper
1 T. + 1 tsp. Fresh Parsley
1 T. Kosher Salt
1/2 c. Soybean Oil, Low Sat Fat
Directions
- Open, rinse and drain the canned corn.
- Add the canned corn, oil and all the seasonings to a 4 inch deep, full hotel pan and mix well.
- Serve each student a 1/2 cup serving.
No Cook HACCP Process #1
CCP: Hold for cold service at 41° F or lower.
CCP: Refrigerate until service.
CCP: Heat to 145 degrees F or higher for at least 15 seconds.
(c) NutriStudents K-12
