Kiernan, Willie
March 2011
FoodService Director;3/15/2011, Vol. 24 Issue 3, p40
Trade Publication
The article talks about a variety of corn-based dishes. At the University of Connecticut, in Storrs, corn is featured in several Southwest-inspired recipes including chipotle turkey with corn salsa, roasted corn and quinoa salad, and grilled chicken with corn relish. At the Indiana University in Bloomington, corn is included in the university's dining menu such as cheese corn casserole for vegetarians and potato corn scallop. The University of Kansas in Lawrence used corn in its French-style crepes.


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