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Employees must wash hands and put gloves on prior to working on any prep items.
Quick Recipe
2 cans Drained Corn
2 cups Diced Red Onion
1 cup Diced Jalapeno
1/2 cup Chopped Cilantro
2 tbsp's Salt & Pepper Blend
Two Cans of Corn
Start with two cans of Corn
Open the Cans 90%
Using the Can opener, cut around the lid 90% of the way.
Doing this will keep the lid attached to the can to help eliminate injury. See Lid Safety step for more information.
Drain the Corn Juice
In the Prep Sink, pour the corn into a large colander and allow to drain for 5 minutes
Failure to drain properly will cause too much liquid in the final product.
Lid Safety
Carefully press the lid of the can down into the can. Carefully crush the top of the can to keep the lid from being able to come back out of the can.
You can use the edge of the table to assist in crushing the can.
Doing this will eliminate injury when taking the trash out.
Corn to Mixing Bowl
Place the drained corn into a large mixing bowl.
Diced Red Onion
Add 2 cups of Diced Red Onion
The Diced Red Onion must be prepped the same day the Corn Salsa is being prepped, or it will shorten the shelf life.
Diced Jalapeño
Add 1 cup of Dice Jalapeño
The Diced Jalapeño must be prepped the same day the Corn Salsa is being prepped, or it will shorten the shelf life of the final product.
Chopped Cilantro
Add 1/2 cup of Chopped Cilantro
The Chopped Cilantro must be prepped same day the Corn Salsa is being prepped or it will shorten the shelf life of the final product.
Salt & Pepper Blend
Add 2 Tbsp's of Salt & Pepper Blend
Thoroughly Mix
Thoroughly mix all ingredients in the large mixing bowl using either a gloved hand or a spoon.
Pan up
Using a gloved hand or a spoon, place the finished Corn Salsa into the desired pan for front line use.
Front line pans should be either two 1/3 pans or a 1/2 pans.
Label & Date
Place a prep label on the side of the pan and cover with plastic wrap and/or a plastic lid.
Store in the walk-in cooler, or under the front line.
When storing, remember to practice FIFO.
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