Foodservice Recipe: Charger Corn on the Cob
Farm to School Foodservice Recipe
Ingredients:
100 ears of sweet corn in the husk
1 lb. unsalted butter
Procedure:
Cut the corn cobs at the bottom through the thickest part where it attaches to the stalk. Be sure to cut off the entire root so that the husk will later slide off easily (ideally the bottom two rows of kernels). Use a sharp chef’s knife
Fill a 4” full size perforated pan, standing them up like soldiers with the silk end up. All but 6 years of corn should fit in a full size pan.
Steaming: set your combi steam oven to the steam mode. Set the temperature to 201 degrees Fahrenheit.
Set the timer for approximately 12 minutes. Some steamers/combi ovens take several minutes to prepare to steam before the timer starts.
Nutrition
Grade: MS/HS
Number of Portions: 100
Portion Size: 1 each (100 g)
Meal Component: 1/2 C. Vegetable Subgroup
Serving Utensil: Tongs
Servings per pan: 40
Calories: 81.4
Saturated Fat (g): .44
Sodium (mg): 15.5
Recipe reprinted by Indiana Grown for Schools with permission from Pike Central School Corporation and developed by Culinary Team.