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

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Coat each ear of corn in olive oil and sprinkle with salt, to taste.

3. 3

   Put the ears of corn on a sheet pan and roast for 30 minutes.

4. 4

   In a saute pan, heat the sugar until it starts to melt.

5. 5

   Add 1 stick of butter and let that melt as well.

6. 6

   Once the butter and sugar melt together, add 1/4 cup of water.

7. 7

   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).

8. 8

   Remove the corn from the oven and let cool.

9. 9

   Cut the kernels off the cob as close to the cob as possible.

10. 10

    Add the cranberries, candied Spanish peanuts, corn, and cilantro to a serving bowl.

11. 11

    Toss and serve.

* Per serving · 4 servings · Values may vary.