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Sauteed Corn for 100


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Servings: 100 Portions
Portions: 1/2 Cup Each

1 1/2 quart (2 lb) bacon, raw, chopped
3 gallon (25 lb 8 oz or 4-No. 10 can) corn, canned, whole, kernel
3 tablespoon (2 oz) salt
1 1/2 teaspoon pepper, black
2 tablespoon (1 oz) sugar, granulated
3/4 cup (7 oz or 1/4-No. 2 1/2 can) pimientos, canned, drained, finely chopped

Fry bacon until crisp; drain. Set bacon aside. Drain corn; mix with bacon, salt, pepper,
sugar, and pimientos. Heat to serving temperature, stirring constantly.

NOTE:
20 lb frozen whole kernel corn may be used. Cook according to instructions on "Corn,
Whole Grain (Frozen Vegetables)" recipe. Drain before using.

1-7 oz can canned pimientos may be used.




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