A popular favorite, Chuckwagon Corn is a blend of 85% whole kernel corn, 7% diced green peppers (3/8"), 5% diced onions ( 3/8"), and 3% diced red peppers (3/8"). A delicious IQF blend with a Western flair.
Product Package Sizes:
2 lb. Package
Corn, Green Peppers, Onions and Red Peppers
|Serving Size: ⅔ cup (91g)|
|Servings Per Container:
2 lb. Package: 10
|Amount Per Serving|
|Calories: 90 Calories From Fat: 5|
|% Daily Value*|
|Total Fat 1.0g||1%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbohydrates 18g||6%|
|Dietary Fiber 1.00g||4%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
MICROWAVE (1500 WATTS):
For one package: Add 1 teaspoon water. Microwave on ½ power for 1-5 minutes. Stir gently halfway through cooking time. Test doneness and temperature (180°F). Add cooking time, if necessary, in 1 minutes increments.
Pressureless steamer: Total time 4-8 minutes
Pressure steamer: Low pressure, 3-5 minutes
Steamtable holding: Hold times of 13-18 minutes will vary depending on delicasy of product and cooking method. Do not cover completely; leave a small corner to vent. Stir gently halfway through cooking time.
Bring ½ to ¾ cup water to a boil. Add full bag of product. Cover and simmer until tender approximately 3-6 minutes. Stir gently halfway through cooking times. Test for doneness and temperature (180°F). Add cooking time in 1 minute increments, if necessary. Remove from heat; drain; transfer to serving pan. Season to taste.
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator.
CAESAR SALAD WITH CORN AND PEPPERS
Blanch and chill Chuckwagon Corn Vegetables. Toss vegetables with Caesar salad dressing and serve over chopped romaine lettuce with shredded parmesan cheese. Garnish with three strips of roasted red pepper.
BBQ RIBS WITH SMOKY JALAPEÑO CORN
Toss Chuckwagon Corn with diced jalapenos, shredded cheddar cheese and smoky barbecue sauce and roast in oven until hot. Serve alongside tangy BBQ glazed baby back or beef ribs with crunchy cole slaw.
BLACK BEAN AND CORN SALAD WITH GRILLED PRAWNS AND TORTILLA CHIPS
Blanch Chuckwagon Corn Vegetables and combine with drained canned black beans and spicy tomato salsa; chill. To serve, plate black beans and corn salad; top with grilled prawns and garnish with sliced avocado and tortilla chips.
RANCHER’S CHUCKWAGON CORN OMELET WITH JACK CHEESE
Sauté Chuckwagon Corn Vegetables in butter and salt and pepper. Add to an omelet with shredded Jack cheese; garnish with salsa and sour cream.
CORN AND PEPPER BRUSCHETTA WITH GARLIC AND PARMESAN CHEESE
Blanch or steam Chuckwagon Corn Vegetables until hot; toss with garlic and parmesan cheese. Top toasted, open-faced French bread with hot vegetable mixture. Serve as an appetizer or with a side green salad for a light lunch.