Roasted Corn off the Cob, Cranberries, and Candied Spanish Peanut Relish – a delicious recipe with ears corn, Olive oil, Salt, sugar, butter, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 450 degrees F.
2
Coat each ear of corn in olive oil and sprinkle with salt, to taste.
3
Put the ears of corn on a sheet pan and roast for 30 minutes.
4
In a saute pan, heat the sugar until it starts to melt.
5
Add 1 stick of butter and let that melt as well.
6
Once the butter and sugar melt together, add 1/4 cup of water.
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
Remove the corn from the oven and let cool.
9
Cut the kernels off the cob as close to the cob as possible.
10
Add the cranberries, candied Spanish peanuts, corn, and cilantro to a serving bowl.
11
Toss and serve.
985
kcal
Calories
61
g
Fat
101
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 large ears corn, husked, Olive oil, Salt, 1 cup sugar, and more.
Yes, Roasted Corn off the Cob, Cranberries, and Candied Spanish Peanut Relish falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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