Name: Roasted Corn off the Cob, Cranberries, and Candied Spanish Peanut Relish
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 8 large ears corn, husked; Olive oil; Salt; 1 cup sugar; 1 stick unsalted butter; 1/4 cup water; 2 cups Spanish peanuts; 2 cups dried cranberries; 1 fist full cilantro leaves, coarsely chopped (washed before chopping)

Directions

Preheat the oven to 450 degrees F.
Coat each ear of corn in olive oil and sprinkle with salt, to taste. Put the ears of corn on a sheet pan and roast for 30 minutes.
In a saute pan, heat the sugar until it starts to melt. Add 1 stick of butter and let that melt as well. Once the butter and sugar melt together, add 1/4 cup of water. When the color of the mixture begins to turn amber, add the peanuts and cook until the peanuts are completely coated with the syrup mixture and candied (they will have a bronzed color).
Remove the corn from the oven and let cool. Cut the kernels off the cob as close to the cob as possible.
Add the cranberries, candied Spanish peanuts, corn, and cilantro to a serving bowl. Toss and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Roasted Corn off the Cob, Cranberries, and Candied Spanish Peanut Relish

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