MEXICAN STREET CORN CARNITAS BOWL MADE WITH CAMPBELL’S RESERVE® MEXICAN STREET CORN

Made With:

Product

Campbell’s Reserve® Mexican Street Corn

Featuring sweet and roasted corn, cotija cheese and a traditional street corn spice blend with a hint of lime.

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Nutrition Facts
Serving Size
SERVES(1 CUP; #4 SPOODLE)
Amount Per Serving
Calories 535
% Daily Value
Total Fat 19.4g
30%
Saturated Fat 10.5g
53%
Cholesterol 79mg
26%
Sodium 1238mg
52%
Total Carbohydrate 66.2g
22%
Dietary Fiber 5.7g
23%
Protein 27.7g
55%
Vitamin A 11%
Vitamin C 11%
Calcium 31%
Iron 17%
Total Time

40 min.

Serving & Size

SERVES(1 CUP; #4 SPOODLE)

Yields

Two great Mexican dishes paired together. 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.

Nutrition Facts

Nutrition Facts
Serving Size
SERVES(1 CUP; #4 SPOODLE)
Amount Per Serving
Calories 535
% Daily Value
Total Fat 19.4g
30%
Saturated Fat 10.5g
53%
Cholesterol 79mg
26%
Sodium 1238mg
52%
Total Carbohydrate 66.2g
22%
Dietary Fiber 5.7g
23%
Protein 27.7g
55%
Vitamin A 11%
Vitamin C 11%
Calcium 31%
Iron 17%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell’s Reserve® Mexican Street Corn

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Weight Measure
Campbell’s Reserve® Mexican Street Corn, 4 pounds pouches
frozen whole kernel corn, thawed 19 oz. cups
black pepper, ground 1/4  tsp.
cotija cheese, crumbled 8 oz. cups
cooked pulled pork, shredded 16 oz. cups
Monterey Jack cheese, shredded 8 oz. cups
Made With:

Product

Pace® Chunky Salsa- Medium

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Pace® Chunky Salsa- Medium 14 oz. 1 1/2  cups
cilantro, sprigs 1/4  cups
lime, cut into 4 wedges ea.
corn tortilla, 6-inch, warmed 11 oz. 12  ea.
cooked white rice cups
1. Pour Campbell’s 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 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
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