| Ingredient | ULF # | Portion |
|---|---|---|
| Campbell's Reserve RTU Mexican Street Corn Soup | 776087 | 1 pouch |
| SunSource Meri Frozen Whole Kernel Yellow Corn | 759607 | 3 cups |
| Perricone Lime Juice | 227516 | 1/2 cup |
| Baron Spices Light Chili Powder Spice | 290820 | 1 Tbsp. |
| Fresh Cilantro | 127712 | 3 Tbsp. |
| Tillamook Extra Sharp Vintage White Cheddar Cheese | 209519 | 2 cups |
| Green Onions | 138884 | 1 cup |
| N/D Pico De Gallo w/Jalapeno | 144074 | 1 Tbsp. |
Pour Campbell’s® Mexican Street Corn Soup into a sauce pot. Simmer for 10 minutes, stirring occasionally.
Heat a large skillet over high heat. Add corn and cook until it starts to brown. Add soup to corn mixture. Continue to simmer another 5 minutes.
Add cheese, lime juice and chili powder. Stir. Heat to a minimum internal temperature of 165°F for 1 minute. Hold for hot service at 140°F or higher until needed.
When ready to serve, ladle desired amount into bowl. Garnish with chopped cilantro and 1 Tbsp. of pico de gallo. Serve immediately
