INGREDIENTS 2.5 lbs.
PREPARATION 1. Thaw J.T.M. Queso Blanco Sauce under refrigeration for 24-36 hours prior to preparing the recipe. 2. Place frozen corn, water, liquid margarine, diced red onions, diced peppers, garlic, and onion powder in a 4” steam table pan. Mix well to combine. 3. Place in combi on steam at 250°F for 10 minutes or until corn in the center of the pan reaches 135°F or higher. 4. Carefully drain all liquid off the vegetables. 5. Place cooked vegetables back in the pan and add hot sauce, Queso Blanco Sauce, and taco seasoning and mix well. 6. Place back in the combi (combi should be 50% steam and 50% bake at 250°F) for an additional 10 minutes or until temperature reaches 165°F. 7. Remove and cover with plastic wrap and place in heated cabinet to hold hot until service. 8. Portion 1/2 cup Fiesta Street Corn onto tray or boat and serve.
J.T.M. Queso Blanco Sauce, thawed
1 cup 1 cup 5 lbs. 1 cup
Red Onions, diced
Green Bell Peppers, diced
Corn, frozen Water, cold
1 Tbsp. 1 Tbsp. 1/2 cup 1/4 cup 1/2 cup
Garlic, granulated Onion, granulated Margarine, liquid Taco Seasoning
Hot Sauce
This recipe also works well with these J.T.M. products: Golden Hatch Queso, Jalapeño Cheese Sauce
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