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Mexicali Corn USDA Recipe for Child Care Centers

This Mexicali Corn has sweet, canned corn combined with red and green bell peppers, pimentos, and Mexican spices.
CACFP CREDITING INFORMATION
¼ cup (No. 16 scoop) provides ¼ cup vegetable.
Course: Side Dish, vegetarian
Cuisine: Mexican
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based/Vegan
Program Meal Component: Vegetables
Vegetable Subgroup: Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Fall, Spring, Winter
Multicultural Region: Mexico, Central and South America
25 Servings
Calories: 40

Ingredients

25 Serving

    Weight

    • 3 oz *Fresh onions, diced
    • 4 fl oz *Fresh green bell peppers, diced
    • 4 fl oz *Fresh red bell peppers, diced
    • - - Ancho chili powder
    • - - OR
    • - - Mexican seasoning mix (see Notes)
    • - - Margarine, trans-fat free
    • - - Ground cumin
    • 2 lb 2 oz Frozen corn, thawed, drained
    • 2 oz Canned pimientos, chopped, drained

    Measure

    • ½ cup 1 Tbsp 1⅛ tsp *Fresh onions, diced
    • ¾ cup *Fresh green bell peppers, diced
    • ¾ cup *Fresh red bell peppers, diced
    • 1 Tbsp 2 tsp Ancho chili powder
    • - - OR
    • 1 Tbsp 2 tsp Mexican seasoning mix (see Notes)
    • ⅛ cup Margarine, trans-fat free
    • ¾ tsp Ground cumin
    • 1 qt 2 cups Frozen corn, thawed, drained
    • ¼ cup 1⅛ tsp Canned pimientos, chopped, drained

    50 Servings

      Weight

      • 6 oz *Fresh onions, diced
      • 8 oz *Fresh green bell peppers, diced
      • 8 oz *Fresh red bell peppers, diced
      • - - Ancho chili powder
      • - - OR
      • - - Mexican seasoning mix (see Notes)
      • 2 oz Margarine, trans-fat free
      • - - Ground cumin
      • 4 lb 4 oz Frozen corn, thawed, drained
      • 4 oz Canned pimientos, chopped, drained

      Measure

      • 1 cup 2 Tbsp 2¼ tsp *Fresh onions, diced
      • 1½ cups *Fresh green bell peppers, diced
      • 1½ cups *Fresh red bell peppers, diced
      • 3 Tbsp 1 tsp Ancho chili powder
      • - - OR
      • 3 Tbsp 1 tsp Mexican seasoning mix (see Notes)
      • ¼ cup Margarine, trans-fat free
      • 1½ tsp Ground cumin
      • 3 qt Frozen corn, thawed, drained
      • ½ cup 2¼ tsp Canned pimientos, chopped, drained

      -

      25 Serving

        Weight

        • 3 oz *Fresh onions, diced
        • 4 fl oz *Fresh green bell peppers, diced
        • 4 fl oz *Fresh red bell peppers, diced
        • - - Ancho chili powder
        • - - OR
        • - - Mexican seasoning mix (see Notes)
        • - - Margarine, trans-fat free
        • - - Ground cumin
        • 2 lb 2 oz Frozen corn, thawed, drained
        • 2 oz Canned pimientos, chopped, drained

        Measure

        • ½ cup 1 Tbsp 1⅛ tsp *Fresh onions, diced
        • ¾ cup *Fresh green bell peppers, diced
        • ¾ cup *Fresh red bell peppers, diced
        • 1 Tbsp 2 tsp Ancho chili powder
        • - - OR
        • 1 Tbsp 2 tsp Mexican seasoning mix (see Notes)
        • ⅛ cup Margarine, trans-fat free
        • ¾ tsp Ground cumin
        • 1 qt 2 cups Frozen corn, thawed, drained
        • ¼ cup 1⅛ tsp Canned pimientos, chopped, drained

        50 Servings

          Weight

          • 6 oz *Fresh onions, diced
          • 8 oz *Fresh green bell peppers, diced
          • 8 oz *Fresh red bell peppers, diced
          • - - Ancho chili powder
          • - - OR
          • - - Mexican seasoning mix (see Notes)
          • 2 oz Margarine, trans-fat free
          • - - Ground cumin
          • 4 lb 4 oz Frozen corn, thawed, drained
          • 4 oz Canned pimientos, chopped, drained

          Measure

          • 1 cup 2 Tbsp 2¼ tsp *Fresh onions, diced
          • 1½ cups *Fresh green bell peppers, diced
          • 1½ cups *Fresh red bell peppers, diced
          • 3 Tbsp 1 tsp Ancho chili powder
          • - - OR
          • 3 Tbsp 1 tsp Mexican seasoning mix (see Notes)
          • ¼ cup Margarine, trans-fat free
          • 1½ tsp Ground cumin
          • 3 qt Frozen corn, thawed, drained
          • ½ cup 2¼ tsp Canned pimientos, chopped, drained

          Instructions

          • In a large stock pot, add onions, green bell peppers, red bell peppers, ancho chili powder, margarine, and cumin. Sauté uncovered over high heat for 2–3 minutes or until onions are translucent, stirring occasionally.
          • Add corn and pimientos. Saute uncovered over medium heat for 2 minutes. Stir well.
          • Critical Control Point: Heat to 140 °F or higher.
          • Pour 2 qt ¼ cup (about 2 lb 9 oz) into a steam table pan (12" x 20" x 2½").
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Portion with No. 16 scoop (¼ cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.
          Mexican Seasoning Mix ¾ Cup (About 4½ oz)
          Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.

          Nutrition

          Serving: 0¼ cup (No. 16 scoop) | Calories: 40 | Total Carbohydrate: 8g | Protein: 1g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 72mg | Potassium: 112mg | Dietary Fiber: 1g | Total Sugars: 2g | Vitamin D: 0IU | Calcium: 3mg | Iron: 0mg | Added Sugars included: 0g