Steamed Corn
A recipe from Georgia Department of Education School Nutrition
Corn is popular with students, delicious, and adds beautiful color to serving lines. When steamed properly and presented well, it is hard to pass up.
Ingredients:
- 18 lbs + 4 oz Corn, sweet, yellow, frozen, kernels
- 10 oz Butter, unsalted
- 2 tbsp Spice, pepper, black, ground
- 2 tbsp Salt, kosher
Steps:
- Place 4 pounds and 9 ounces of frozen corn kernels in each 4-inch perforated hotel pan.
- Place pans in freezer until ready to steam.
- Place pan in steamer and steam 3-4 minutes. Just until they reach an internal temperature of 135°F
- Remove peas from steamer and transfer to solid pan for seasoning.
- Add 1/4 cup butter, 1/2 tablespoon black pepper, and 1/2 tablespoon salt to each pan.
- Gently stir to combine.
- Serve immediately or cover until served.
Steamed corn will hold well for service as long as it is not overcooked, and corn is covered during hot holding.
Cook to 135°F or higher.
Serve corn in 4-inch half hotel pans or 4-inch skinny pans.
We do not recommend covering the corn in a liquid. It is not visually appealing, the texture suffers, and the flavor suffers.
Hold at 135°F or above.
Recipe Details
Meal Components:
Vegetable Starchy
Crediting Information
- 1/2 cup Vegetable Starchy
HACCP Category:
Process #2 (Same Day)
Portions:
100
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 86 | cal |
| Saturated Fat: | .98 | g |
| Total Fat: | 1.6 | g |
| Sodium: | 98 | mg |
Tips:
Consider mixing in some chopped Italian parsley for a quick garnish that adds great color and flavor.
Additional Recipe Photographs
