Toasted Corn And Peanuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Snacks, Vegetables | 4 | Cups | |
INGREDIENTS
| 1 | T | Vegetable oil, up to 2 tbsp |
| 2 | c | Corn kernels, fresh cut |
| from ears or | ||
| frozenthawed | ||
| 2 | c | Peanuts, shelled |
| Salt to taste |
INSTRUCTIONS
Equipment: Meadium-size heavy saucepan, mixing spoon, cober bowl or jar 1. Heat 1 tbsp oil over medium heat. Swirl oil to completely coat pan bottom. Pour corn kernels in the pan and cook, stirring continually until lightly browned. Reduce heat to low and cook about 5 minutes. (Do not add more oil unless necessary to prevent sticking.) The corn should be on the dry side. 2. Remove from heat, add peanuts, season with salt to taste, and mix well. Transfer to covered bowl or jar and refrigerate. Serve and eat as "trail mix" snack. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 523
Calories From Fat: 339
Total Fat: 40.3g
Cholesterol: 0mg
Sodium: 279.2mg
Potassium: 672.6mg
Carbohydrates: 31.1g
Fiber: 7.8g
Sugar: 5.6g
Protein: 19.4g