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Corn and Edamame Blend USDA Recipe for Adults in CACFP

Corn and Edamame Blend is a delightful recipe filled with corn, carrots and edamame beans seasoned with a hint of sesame oil!
CACFP Adult Portion Crediting Information
Legume as Meat Alternate:
¾ cup (6 oz spoodle) provides ½ cup vegetable (¼ cup additional vegetable, ⅛ cup red/orange vegetable, ⅛ cup starchy vegetable), and 1 oz equivalent meat alternate.
OR
Legume as Vegetable:
¾ cup (6 oz spoodle) provides ¾ cup vegetable (¼ cup additional vegetable, ¼ cup legume vegetable, ⅛ cup red/orange vegetable, and ⅛ cup starchy vegetable).
Course: Side Dish, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Sauté
25 Servings
Calories: 119

Ingredients

25 Servings

    Weight

    • - - Sesame Oil
    • 1 lb *Fresh onions chopped
    • - - Fresh garlic
    • 2 lb Frozen corn, thawed, drained
    • 2 lb 8 oz Frozen edamame, thawed, drained
    • 2 lb *Fresh carrots, shredded
    • - - Ground coriander seeds
    • - - Toasted sesame seeds (see Notes Section)
    • - - Salt
    • - - *Fresh cilantro

    Measure

    • 1 Tbsp 1 tsp Sesame Oil
    • 3½ cups *Fresh onions chopped
    • 2 Tbsp Fresh garlic
    • 1 qt 1 cup Frozen corn, thawed, drained
    • 1 qt 3 cups Frozen edamame, thawed, drained
    • 3 qt *Fresh carrots, shredded
    • 1 tsp Ground coriander seeds
    • 2 Tbsp Toasted sesame seeds (see Notes Section)
    • 1½ tsp Salt
    • 1 cup *Fresh cilantro

    50 Servings

      Weight

      • - - Sesame Oil
      • 2 lb *Fresh onions chopped
      • - - Fresh garlic
      • 4 lb Frozen corn, thawed, drained
      • 5 lb Frozen edamame, thawed, drained
      • 4 lb *Fresh carrots, shredded
      • - - Ground coriander seed
      • - - Toasted sesame seeds (see Notes Section)
      • - - Salt
      • 2 oz *Fresh cilantro

      Measure

      • 2 Tbsp 2 tsp Sesame Oil
      • 1 qt 3 cups *Fresh onions chopped
      • ¼ cup Fresh garlic
      • 2 qt 2 cups Frozen corn, thawed, drained
      • 3 qt 2 cups Frozen edamame, thawed, drained
      • 1 gal 2 qt *Fresh carrots, shredded
      • 2 tsp Ground coriander seeds
      • ¼ cup Toasted sesame seeds (see Notes Section)
      • 1 Tbsp Salt
      • 2 cups *Fresh cilantro

      -

      25 Servings

        Weight

        • - - Sesame Oil
        • 1 lb *Fresh onions chopped
        • - - Fresh garlic
        • 2 lb Frozen corn, thawed, drained
        • 2 lb 8 oz Frozen edamame, thawed, drained
        • 2 lb *Fresh carrots, shredded
        • - - Ground coriander seeds
        • - - Toasted sesame seeds (see Notes Section)
        • - - Salt
        • - - *Fresh cilantro

        Measure

        • 1 Tbsp 1 tsp Sesame Oil
        • 3½ cups *Fresh onions chopped
        • 2 Tbsp Fresh garlic
        • 1 qt 1 cup Frozen corn, thawed, drained
        • 1 qt 3 cups Frozen edamame, thawed, drained
        • 3 qt *Fresh carrots, shredded
        • 1 tsp Ground coriander seeds
        • 2 Tbsp Toasted sesame seeds (see Notes Section)
        • 1½ tsp Salt
        • 1 cup *Fresh cilantro

        50 Servings

          Weight

          • - - Sesame Oil
          • 2 lb *Fresh onions chopped
          • - - Fresh garlic
          • 4 lb Frozen corn, thawed, drained
          • 5 lb Frozen edamame, thawed, drained
          • 4 lb *Fresh carrots, shredded
          • - - Ground coriander seed
          • - - Toasted sesame seeds (see Notes Section)
          • - - Salt
          • 2 oz *Fresh cilantro

          Measure

          • 2 Tbsp 2 tsp Sesame Oil
          • 1 qt 3 cups *Fresh onions chopped
          • ¼ cup Fresh garlic
          • 2 qt 2 cups Frozen corn, thawed, drained
          • 3 qt 2 cups Frozen edamame, thawed, drained
          • 1 gal 2 qt *Fresh carrots, shredded
          • 2 tsp Ground coriander seeds
          • ¼ cup Toasted sesame seeds (see Notes Section)
          • 1 Tbsp Salt
          • 2 cups *Fresh cilantro

          Instructions

          • Heat oil in a large stock pot.
          • Add onions and garlic. Sauté uncovered over high heat for 3-5 minutes.
          • Add corn. Sauté uncovered over high heat for 2-4 minutes stirring frequently.
          • Add edamame. Sauté uncovered over high heat for 2-4 minutes, stirring frequently.
          • Add carrots, coriander, sesame seeds, salt, and cilantro.
          • Sauté uncovered over high heat for 2-4 minutes, stirring frequently.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Transfer 1 gal 1½ cups (about 6 lb 13 oz) corn and edamame mixture into a steam table pan (12” x 20” x 2½”).
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Serve ¾ cup (portion with 6 oz spoodle).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          If toasted sesame seeds are unavailable, toast sesame seeds in a small stock pot over medium heat for 3 minutes before adding ingredient to step 5.
          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 0¾ cup (6 oz spoodle) | Calories: 119 | Total Carbohydrate: 14g | Protein: 7g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 167mg | Potassium: 113mg | Dietary Fiber: 3g | Total Sugars: 4g | Vitamin C: 6mg | Vitamin D: 0IU | Calcium: 40mg | Iron: 1mg | Vitamin A: 315mcg