INGREDIENTS:18 lbs., 12 oz. whole kernel corn 1 lb. 14 oz.green pepper, diced 1 lb. 7.5 oz.pimentos, chopped 7 oz.margarineDIRECTIONS:1. For the Mexican corn: Saute green pepper in margarine. 2. Steam corn for 6 minutes; drain well. 3. Toss green peppers, corn and pimentos together. 4. For the chicken: Combine salt, paprika, chili powder, garlic and cumin. 5. Heat flat top griddle to 350°F. Coat grill with small amount of vegetable oil or butter substitute. 6. Sprinkle seasoning blend onto ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.