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Recipes & Nutrition Analysis for Corn


When selecting fresh corn, make sure the husks are green, thight and fresh looking. Pull the husk open to check the ear contains tightly packed rows of plump kernels. the kernels should be smaller at the tip of each ear. Large kernels at the tip are a sign of over maturity.

When storing fresh corn, refrigerate corn with husks on and use as soon as possible or within 5 days. If storing corn for long periods of time, boil or steam the corn, rinse in cold water, then store in airtight containers in the freezer for up to 6 months.

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Black Bean & Corn Salsa

This recipe is by Wenatchee School District. The salsa is a hit among the students, and was shared by Kent Getzin, the Foodservice Director, at WSDA's Farm to School workshop (mobile tour) in 2012.

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Corn on the Cob

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Marinated Black Bean Salad

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Pork Street Taco with Green Chickpea Guacamole, Beans & Veggie Salsa, and Cilantro Chipotle Lime Cream Sauce

Wenatchee's Winter Taste Washington Day 2015 menu - student approved mock guacamole is sure to please not just your students but also your food service budget :)

Recipes courtesy of Wenatchee School District - also presented by Kent Getzin, food Service Director during the Farm to School Demo Luncheon at the WSDA Farm to School Summit held in Wenatchee, WA (April 15-16, 2015)

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Sweet Potato & Black Bean Salad

This sweet and savory salad with its tangy sweet dressing and fresh undertones is a crowd pleaser.

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