Unique, fresh, and packed with flavor from grilled corn, Caesar dressing, Parmesan cheese, tomatoes, cilantro, and garlic. Serve as an entree, appetizer, or as a unique side for your favorite dishes. Impress your customers and add more profit margin to your menu with these Grilled Corn Caesar salads.

• Corn on the Cob: Item #26175

Each year an increasing number of hungry diners look to your menus for fresh and trendy seasonal ingredients. Keeping their interests piqued when it comes to menu design and product offerings is vital to your operation. Discover something new and fresh for your menu….

There are quite possibly a million ways to season, cook and serve a slider. But have you tried sliders inspired by the big, bold flavors of Mexico? Possibly so, but not like these little avocado-kissed gems.

Let’s take a drive south of the border and explore some flavors that are perfect fit for sliders. Serve them up in a warm tortilla “slider roll” and you have yourselves yet another creative way to present sliders… let’s call this slider idea number one million and one.

For another Cinco de Mayo recipe see…
Mexican Style Street Corn Dip

Sweet, crisp kernels perfectly aligned in golden rows on a natural serving vessel, to which you plant your face on and gnaw off the kernels “typewriter style”. Then there is the Mexican street corn style corn; which brings it to a whole new level. Street corn is typically served on the cob and coated with layers of vibrant flavors… mayonnaise, Cotija cheese, chili pepper flakes and cilantro to name a few. Yes, this can be messy to dig into. So, you should expect and be open to, getting the aforementioned toppings all up in your grill! Well worth the adventure though.

However, if your preference is to keep you face clean while dinning this can all be made “lazy style”… off the cobb. This recipe has the best of both worlds, sweet corn off-the-cobb with all the fixings, served up in the form of a delicious hot and bubbly dip.

Let’s take a dip!

For another Cinco de Mayo recipe see…
South of the Border Sliders

First we have 6 new gloves in stock from Glove Plus and GPX3. In a variety of sizes we have Nitrile Gloves black, Powder Free and Vinyl Clear, also Powder Free. Next from Sabra, a Roasted Red Pepper Hummus. Individually packaged into 2 oz cups makes it easy for lunches on the go! From Seneca we have 3 new canned vegetables, Cut Green Beans, Sweet Whole Kernel Corn and Diced Carrots all Low Sodium. Next from Smithfield a sure to be seasonal favorite, Apple Cider Bacon. This bacon is hand-trimmed for consistent sizing, injected with a special Farmland by Smithfield cure, and hardwood-smoked for a minimum of four hours for an amazing flavor. We have 2 new breakfast burritos in stock. From Posada and Los Cabos, a Sausage, Egg and 3 Cheese Burrito, both individually wrapped for convenience. From Purell we are now carrying the 12.6 bottle of Hand Sanitizer, available in 12/12.6 packs. Next from Rich’s a French Sub Roll Dough 11″, proof and bake for your ease. Last from Hunt’s we have a Ketchup Packet 7gram PC.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 9/2/20.

INGREDIENTS

• 1 lb Mahi Mahi
• 8 oz Sweet Baby Ray’s Jamaican Jerk Wing Sauce
• 8 flour tortillas
• 2 cups corn mango salsa
• 8 sprigs cilantro

CORN MANGO SALSA

• 1 cup grilled corn
• 1 cup diced mango
• 1/4 cup small diced red onion
• 2 tablespoon small diced red pepper
• 2 tablespoon minced jalapeno
• 2 tablespoon fresh lime juice
• kosher salt to taste
• black pepper to taste

DIRECTIONS

1. 1. Lay the fish in a shallow dish, make a few slashes in the flesh with a sharp knife.
   2. Pour marinade over the fish, place in fridge to marinate for at least 2 hours.
   3. Place fish and marinade in a baking dish and bake in a preheated 400˚F oven until cooked and slightly charred, about 15-20 minutes.
   4. Heat taco shells.
   5. Place in tacos.
   6. Top with corn mango salsa and cilantro.

One of the most popular and user friendly fried fair foods is the corn dog. It’s the perfect hand held food for walking around. A battered hot dog on a stick, what else could be a more convenient nosh while roaming your local fair grounds.

Note: We do not recommend attempting to eat a corn dog while on the zipper, skydiver, round up, sky swat, screamin’ swing, reverse bungee, freefall, bumper cars, or the tea cups

This recipe was broadcast LIVE on Facebook.

INGREDIENTS

For Dogz & Batter:

• 1 cup cornmeal
• 1 cup AP flour
• 1/3 cup granulated sugar
• 1 eggs
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tbsp kosher salt
• 1 tsp pepper
• 1+ 1/4 cups buttermilk
• 8 dogs cut in 1/2 and skewered. Be sure to pat dry, which will allow batter to adhere

Mix together all ingredients for batter, store in refrigerator for service

For the Spicy Mayo:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons ahi amarillo paste
• 1 splash EVOO
• 1 splash rice wine vinegar
• S&P to taste

Mix all ingredients to well incorporate

SERVING DIRECTIONS & POINTS OF INTEREST

1. Preheat oil to 350
2. Dip dog in batter to coat and gently submerge in hot oil. Fry for about 4-5 minutes or until golden brown.
3. Serve with a side of spicy mayo
4. Garnish with fresh scallions
5. Feel free to play with your batter by adding additional dry seasonings
6. Cut dogs in 1/4 size for a fun hand held cocktail or holiday food

Get more from your corn than just kernels; every corn kernel starts from the cob.

In the coming months many food service operations will plow through countless bushels of fresh corn, striping the cob of the sweet golden/white kernels that will soon be used in many summer time culinary creations. Unfortunately, in most cases the cob will be chucked in the garbage before its full flavor potential is set free. Ultimately when the corn kernels are shaved from the cob there is a good chance that 10% of the corn remains attached to the cob, thus still containing hearty flavor potentials.

Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.

#1 A simple corn stock: Add a dozen or so fresh/raw corn cobs to 1.5 gallons of water + a few sprigs of thyme + 1/4 onion + 6 peppercorns + fire. Simmer for about an hour and strain; leaving a vibrant corn flavored stock.

#2 An easy corn cream: Add a dozen or so fresh/raw corn cobs to 4 qt heavy cream + Thyme, onion, & peppercorns in the amounts listed in #1 + fire. Gently simmer for 30 minutes, allow cobs to steep in the cream during the cooling process; strain to reveal a subtle corn scented cream

Corn Stock: Use in soups/consommé, for corn puree, in pasta dishes, in Pho

Corn Cream: Cream corn, Pasta sauces, Cream for mashed potatoes, infuse with Parmesan cheese and use for a mac & cheese or in a custard.

Photo courtesy of John Joh

First up, in produce we’ve added 3″ Sweet Corn Cobbettess and delicious, fragrant fresh basil. From the Maine-based pizza dough makers at Dabesta, we’ve brought in a 45ct pack of their 8oz dough balls. Lastly, in non-foods we’ve added 1/4 fold white lunch napkins and zip-resealable 1 gallon freezer bags.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 5/23/18.

INGREDIENTS
Serves: 100

6 pounds 4 ounces roasted corn and black bean blend
10 pounds grilled chicken strips
106 oz Land O Lake reduce sodium cheddar cheese sauce
20 pounds twisted french fries

DIRECTIONS

Sauce:
1. Pull two 4-inch pans, 2.5 pound bags of corn and black beans and two 5-pound bags chicken from freezer, and cheese from pantry.
2. For each pan, place one fill bag plus 10-ounces corn and black beans, add one 5-pound bag chicken strips and add one and a half bags of cheese, repeat for second pan.
3. Stir sauce to combine and cover tightly with foil.
4. Cook: Heat at 350˚F combi-oven or steamer for 75 minutes or until internal temperature reaches 165˚F.

Fries/Potatoes:
1. Pull five sheet pans. Pull five 4 pound bags fries.
2. Arrange each bag of fries in a single layer on a sheet pan.
3. Cook: Bake according to manufacturers, batch cook through service to keep fries hot and crisp.

Serving Size: 1/2 cup sauce, 1/2 cup potatoes

Starting with a slew of new items in the breakfast category from Notables we’ve added Apple Orchard Graham Snack Kits and Fruity Cheerios cereal. From the master bakers at Avieta we’ve added their signature premium Belgian waffles. Now available from Bob’s Red Mill we’ve got 3 flavors of their delicious and convenient single-serve oatmeal; available in Apple Cinnamon, Blueberry Hazelnut and Maple Brown Sugar flavors. From We now carry individual portion sizes of JIF creamy peanut butter. Keeping you on-top of frosty summer flavors, from J.H. Smith we’ve added 1 gal sizes of Chocolate Fountain Syrup, perfect for rich chocolate shakes. We’ve also added Organic Sweet Corn, Creamy Fry frying oil, Sliced Kalamata olives, Land O’ Lakes Cream Sauce Base and Tri-Color Cheese Tortellini from Joseph’s. From Piantedosi comes a bakery fresh item that’s sure to be a hit this summer, New England Style Brioche Lobster Rolls. Lastly, from Sugardale we now carry their 38mm fresh Pepperoni, which weighs in at 18-20 slices per ounce. Sugardale pepperoni delivers genuine old-world flavor while providing the quality and performance operators demand.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 4/18/18.