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MEXICAN STREET CORN CARNITAS BOWL
Nutrition Facts
Serving Size
SERVES(1 CUP; #4 SPOODLE)
Amount Per Serving
Calories 644
% Daily Value
Total Fat 28.9g
44%
Saturated Fat 11.7g
59%
Cholesterol 79mg
26%
Sodium 1250mg
52%
Total Carbohydrate 73.5g
25%
Dietary Fiber 9.9g
40%
Protein 29.3g
59%
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 wtf
weight_quantity
 1 pouch
frozen whole kernel corn , thawed wtf
weight_quantity
19. oz.		 4 cup
black pepper , ground wtf
weight_quantity
 0.25 tsp.
Monterey Jack cheese , shredded wtf
weight_quantity
8. oz.		 2 cup
cooked pulled pork , shredded wtf
weight_quantity
16. oz.		 4 cup
cooked white rice wtf
weight_quantity
48. oz.		 6 cup
cotija cheese , crumbled wtf
weight_quantity
8. oz.		 1 cup
Pace® Chunky Salsa- Medium wtf
weight_quantity
14. oz.		 1.5 cup
avocado , ripe, peeled, pitted, sliced wtf
weight_quantity
 4 ea.
cilantro , sprigs wtf
weight_quantity
 0.25 cup
lime , cut into 4 wedges wtf
weight_quantity
 4 ea.
corn tortilla , 6-inch, warmed wtf
weight_quantity
11. 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:

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