Campbell’s® Shelf-Stable Soups, Sauces, Entrees and Gravies
Campbell’s® Culinary Reserve
Pepperidge Farm® Goldfish®
Kettle Brand®
Pacific Foods
Lance® Crackers
Snyder’s of Hanover® Pretzels
Snack Factory® Pretzel Crisps
Cape Cod® Potato Chips
V8® Beverages
Pepperidge Farm® Bakery
Swanson®
Prego®
Late July®
Pace® Sauces
View All
By Category
Featured Products
Campbell’s® Culinary Reserve Frozen Ready to Cook Chicken and Dumpling Soup, 4 Pound Pouches, 4-Pack
Campbell’s® Culinary Reserve Frozen Ready to Cook Chicken and Dumpling Soup, 4 Pound Pouches, 4-Pack
Campbell’s® Culinary Reserve Frozen Ready to Eat French Onion Soup, 4 Pound Pouches, 4-Pack
Campbell’s® Culinary Reserve Frozen Ready to Eat French Onion Soup, 4 Pound Pouches, 4-Pack
Caribbean-Style Jerk Chicken Soup
Caribbean-Style Jerk Chicken Soup
Campbell’s® Reserve Frozen Ready to Cook Mexican Street Corn Soup, 4 Pound Pouches, 4-Pack
Campbell’s® Reserve Frozen Ready to Cook Mexican Street Corn Soup, 4 Pound Pouches, 4-Pack
Promotions & Offers
Campbell’s 50oz Soup Promotion
Campbell’s 50oz Soup Promotion
Pacific Barista Series Rebate
Pacific Barista Series Rebate
Engineer Your Menu Strategy to Provide Value
Engineer Your Menu Strategy to Provide Value
Branded Rack Promotion
Branded Rack Promotion
Featured in Business & Industry
ASPARAGUS, PROSCIUTTO AND FONTINA TART
ASPARAGUS, PROSCIUTTO AND FONTINA TART
COCONUT CURRY SAUCE WITH CAMPBELL’S® CREAM OF CHICKEN SOUP
COCONUT CURRY SAUCE WITH CAMPBELL’S® CREAM OF CHICKEN SOUP
Campbell’s® Culinary Reserve Frozen Ready to Eat Soup Loaded Baked Potato Soup, 4 Pound Pouches, 4-Pack
Campbell’s® Culinary Reserve Frozen Ready to Eat Soup Loaded Baked Potato Soup, 4 Pound Pouches, 4-Pack
View Business & Industry
Featured in College & University
CHICKEN TINGA BOWL MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP
CHICKEN TINGA BOWL MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP
BUTTERNUT SQUASH, KALE & MUSHROOM BOWL MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP
BUTTERNUT SQUASH, KALE & MUSHROOM BOWL MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP
CHICKEN ENCHILADA SOUP
CHICKEN ENCHILADA SOUP
View College & University
Featured in Healthcare
BRAISED GARLIC-PARMESAN CHICKEN & POTATOES MADE WITH CAMPBELL’S® CONDENSED CREAM OF CHICKEN SOUP
BRAISED GARLIC-PARMESAN CHICKEN & POTATOES MADE WITH CAMPBELL’S® CONDENSED CREAM OF CHICKEN SOUP
BREAKFAST CASSEROLE WITH CAMPBELL’S® HEALTHY REQUEST CREAM OF MUSHROOM SOUP
BREAKFAST CASSEROLE WITH CAMPBELL’S® HEALTHY REQUEST CREAM OF MUSHROOM SOUP
CHICKEN JAMBALAYA WITH CAMPBELL’S® HEALTHY REQUEST TOMATO SOUP
CHICKEN JAMBALAYA WITH CAMPBELL’S® HEALTHY REQUEST TOMATO SOUP
View Healthcare
Featured in K-12 Schools
BREAKFAST BANANA SPLIT MADE WITH GOLDFISH® GRAHAMS BAKED WITH WHOLE GRAIN FRENCH TOAST
BREAKFAST BANANA SPLIT MADE WITH GOLDFISH® GRAHAMS BAKED WITH WHOLE GRAIN FRENCH TOAST
EGG-CELENT LUNCH BISTRO BOX WITH GOLDFISH MADE WITH WHOLE GRAIN CHEDDAR
EGG-CELENT LUNCH BISTRO BOX WITH GOLDFISH MADE WITH WHOLE GRAIN CHEDDAR
TOMATO ZA’ATAR WITH ROASTED CHICKPEAS MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP
TOMATO ZA’ATAR WITH ROASTED CHICKPEAS MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP
View K-12 Schools
Featured in Lodging
CHICKEN & POBLANO MAC & CHEESE
CHICKEN & POBLANO MAC & CHEESE
MUSHROOM & GOAT CHEESE PIZZA
MUSHROOM & GOAT CHEESE PIZZA
Campbell’s® Culinary Reserve Frozen Ready to Eat Baja Style Chicken Enchilada Soup, 4 Pound Pouches, 4-Pack
Campbell’s® Culinary Reserve Frozen Ready to Eat Baja Style Chicken Enchilada Soup, 4 Pound Pouches, 4-Pack
View Lodging
Featured in Restaurants
ITALIAN SAUSAGE WITH PASTA
ITALIAN SAUSAGE WITH PASTA
CHEESY MEXICAN STREET CORN DIP
CHEESY MEXICAN STREET CORN DIP
WHITE CHEDDAR CAULIFLOWER TOAST
WHITE CHEDDAR CAULIFLOWER TOAST
View Restaurants
Featured in Vending & Micro Market
Kettle Brand Potato Chips, Air Fried Sea Salt and Vinegar Kettle Chips, 1 Oz Snack Bag
Kettle Brand Potato Chips, Air Fried Sea Salt and Vinegar Kettle Chips, 1 Oz Snack Bag
Snyder’s of Hanover Pretzel Pieces, Honey Mustard and Onion, 2.25 Oz
Snyder’s of Hanover Pretzel Pieces, Honey Mustard and Onion, 2.25 Oz
V8 +Energy® Pomegranate Blueberry Juice Energy Drink, 8 fl oz Can (24 Pack)
V8 +Energy® Pomegranate Blueberry Juice Energy Drink, 8 fl oz Can (24 Pack)
View Vending & Micro Market

Featured Recipes

TEX-MEX SALAD
TEX-MEX SALAD
SOUTHWEST MAC & CHEESE
SOUTHWEST MAC & CHEESE
GLOBAL POWER BOWL
GLOBAL POWER BOWL
Talk to an Expert
Talk to an Expert
Back to Recipes
MEXICAN STREET CORN CARNITAS BOWL
Promotions
Discover Campbell’s Promotions That Support Your Business
Nutrition Facts
Serving Size
SERVES(1 CUP; #4 SPOODLE)
Amount Per Serving
Calories 657
% Daily Value
Total Fat 30.1g
46%
Saturated Fat 12.3g
62%
Cholesterol 85mg
28%
Sodium 1089mg
45%
Total Carbohydrate 72.9g
24%
Dietary Fiber 9.9g
40%
Protein 28.6g
57%
Vitamin A 8%
Vitamin C 18%
Calcium 30%
Iron 18%

mexican street corn carnitas bowl

Two great Mexican dishes paired together featuring our Campbell's® Culinary Reserve Mexican Street Corn. Mexican street corn & slow braised pork carnitas, served with avocado, salsa, cotija cheese over a bed of rice. Top with fresh cilantro and lime. Serve with warm flour tortillas on the side.

  • Total time: 40 minutes
  • Servings: 12
Ingredient Weight Measure
Campbell's® Culinary Reserve Mexican Street Corn , 4 pounds 1 pouch
frozen whole kernel corn , thawed 19.0 oz. 4 cup
black pepper , ground 0.25 tsp.
Monterey Jack cheese , shredded 8.0 oz. 2 cup
cooked pulled pork , shredded 16.0 oz. 4 cup
cooked white rice 48.0 oz. 6 cup
cotija cheese , crumbled 8.0 oz. 1 cup
Pace® Chunky Salsa- Medium 14.0 oz. 1.5 cup
avocado , ripe, peeled, pitted, sliced 4 ea.
cilantro , sprigs 0.25 cup
lime , cut into 4 wedges 4 ea.
corn tortilla , 6-inch, warmed 11.0 oz. 12 ea.
1. Pour Campbell's® Culinary Reserve Mexican Street Corn into a sauce pot. Simmer for 10 minutes, stirring occasionally.  

2. Heat a large skillet over high heat.  Add corn to skillet and cook until it starts to brown.  

3. Add soup and pepper to corn mixture. Continue to simmer another 5 minutes.  

4.  Add 1-1/2 cups Monterrey cheese to mixture.  Simmer for 3 minutes.

5. In large baking dish, add mixture.  Sprinkle evenly with pulled pork and remaining cheese.  Bake in a 350°F oven for 5-7 minutes, or until golden brown.  Let stand for 5 minutes. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

To Assemble: Portion ingredients in the following order.  Serve immediately.
  • #8 scoop (1/2 cup) cooked white rice
  • #4 spoodle (1 cup baked mixture)
  • 1/2 ounce Cotija cheese
  • #30 scoop (1/8 cup) cup salsa
  • 4 slices avocado
  • sprig of cilantro
  • 3 lime wedges
  • 1 corn tortilla on side

Two great Mexican dishes paired together featuring our Campbell's® Culinary Reserve Mexican Street Corn. Mexican street corn & slow braised pork carnitas, served with avocado, salsa, cotija cheese over a bed of rice. Top with fresh cilantro and lime. Serve with warm flour tortillas on the side.

  • Total time: 40 minutes
  • Servings: 12
Ingredient Weight Measure
Campbell's® Culinary Reserve Mexican Street Corn , 4 pounds 1 pouch
frozen whole kernel corn , thawed 19.0 oz. 4 cup
black pepper , ground 0.25 tsp.
Monterey Jack cheese , shredded 8.0 oz. 2 cup
cooked pulled pork , shredded 16.0 oz. 4 cup
cooked white rice 48.0 oz. 6 cup
cotija cheese , crumbled 8.0 oz. 1 cup
Pace® Chunky Salsa- Medium 14.0 oz. 1.5 cup
avocado , ripe, peeled, pitted, sliced 4 ea.
cilantro , sprigs 0.25 cup
lime , cut into 4 wedges 4 ea.
corn tortilla , 6-inch, warmed 11.0 oz. 12 ea.
1. Pour Campbell's® Culinary Reserve Mexican Street Corn into a sauce pot. Simmer for 10 minutes, stirring occasionally.  

2. Heat a large skillet over high heat.  Add corn to skillet and cook until it starts to brown.  

3. Add soup and pepper to corn mixture. Continue to simmer another 5 minutes.  

4.  Add 1-1/2 cups Monterrey cheese to mixture.  Simmer for 3 minutes.

5. In large baking dish, add mixture.  Sprinkle evenly with pulled pork and remaining cheese.  Bake in a 350°F oven for 5-7 minutes, or until golden brown.  Let stand for 5 minutes. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

To Assemble: Portion ingredients in the following order.  Serve immediately.
  • #8 scoop (1/2 cup) cooked white rice
  • #4 spoodle (1 cup baked mixture)
  • 1/2 ounce Cotija cheese
  • #30 scoop (1/8 cup) cup salsa
  • 4 slices avocado
  • sprig of cilantro
  • 3 lime wedges
  • 1 corn tortilla on side

Made with:

Recipes you may also like

white cheddar cauliflower alfredo featured image

white cheddar cauliflower alfredo

roasted cauliflower white cheddar flatbread featured image

roasted cauliflower white cheddar flatbread

white cheddar cauliflower toast featured image

white cheddar cauliflower toast

chili lime shrimp tacos featured image

chili lime shrimp tacos

lobster mac & cheese featured image

lobster mac & cheese

lobster pot pie featured image

lobster pot pie

lobster nachos featured image

lobster nachos

shrimp & cheese grits featured image

shrimp & cheese grits

View Product

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next

some alt text

Browse products from our catalog.
View Products

some alt text

Speak with a Campbell's sales representative.
Contact Us

some alt text

View the latest business trends and insights.
Get Inspired