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Street Corn Chicken Sandwich

K-12 Street Corn Chicken Sandwich Recipe
Yield: 100 Servings

Yield: 100 Servings

Meal Components: 1/4 cup starchy, 1/4 cup other, 2 oz. eq. whole grain rich, 2 oz. eq. meat/meat alternate

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/2lb 10 lbs.
Mayonnaise 3 cups
Parmesan cheese, grated 3 cups
Tajin seasoning 3 Tbsp.
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb 20 lbs.
Chicken fillet, grilled, unbreaded, frozen 100 each
Whole grain hamburger bun 100 each
American cheese, sliced, R/F, R/S 100 slices
Preparation Instructions:
Step 1
Pull avocado pulp from freezer. Leave avocado in original bags. Place bags in a single layer on sheet pan. Thaw under refrigeration for 15-24 hours.
Step 2
In a small bowl, combine mayonnaise, Parmesan cheese and Tajin. Set aside chilled.
Step 3
Prepare corn and jalapeño blend according to package instructions. Heat chicken fillets according to instructions and hold warm. Toast buns.
Step 4
To assemble each sandwich; place one chicken fillet on the bottom half of a bun. Top with 1 slice of cheese, 1.6 oz. avocado pulp, 3.13 oz. corn and jalapeño blend. Spread 1 Tbsp. of mayonnaise mixture on top half of bun and place on top.
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