Roasted Corn Nuts Recipe 415

OVEN ROASTED CORN

Steps:

• Preheat oven to 350 degrees F.
• Melt 1 stick of the butter in a large skillet and saute the red and green peppers and onions until tender. Remove from heat and add the rest of the butter.
• Refresh the frozen corn under cold running water and drain thoroughly. Mix pepper and mixture with corn, and place on a roasting tray place in the oven and roast until golden brown, about 15 to 20 minutes. Season, to taste, with salt and pepper, and serve garnished with chopped parsley.

ROASTED CORN NUTS RECIPE - (4.1/5)

Steps:

• Soak your giant white corn overnight, for approximately 12-14 hours. Rinse and Drain. Preheat your oven to 400 degrees. Toss corn with oil, sugar and salt. Put on a non stick baking sheet in a single layer. You can put parchment paper down first if you'd like to make it a easier cleanup. Bake for 30-40 minutes or until slightly browned. Every 10 minutes stir corn on baking sheet. Keep a eye on them and remove immediately when they are brown, they can burn quickly.

SIMPLE ROASTED CORN

Steps:

• Preheat the oven to 425 degrees F. Measure a 24-inch length of twine, if using, and cut into 4 even pieces.
• Peel back the husks from the cobs but do not remove completely. Remove all of the silk underneath and discard. Drizzle the cobs with some oil and sprinkle with salt and pepper. Pull the husks back up and around the corn.
• Put the corn directly on the oven rack and roast until the corn is tender and the husks are golden brown, 15 to 20 minutes.
• If using twine, pull the husks back and tie with a piece of string. Transfer the cobs, in their husks, to a serving platter.

CHOCOLATE-COVERED CORN NUTS

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
• Lay a sheet of parchment paper on a work surface or baking sheet.
• Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
• Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.

AIR FRYER CORN NUTS

Steps:

• Place corn in a large bowl, cover with water, and let sit 8 hours to overnight to re-hydrate.
• Drain corn and spread it in an even layer on a large baking sheet. Pat dry with paper towels. Air dry for 20 minutes.
• Preheat air fryer to 400 degrees F (200 degrees C).
• Place corn in a large bowl. Add oil and salt. Stir until evenly coated.
• Place corn in batches in the basket of the air fryer in an even layer. Cook for 10 minutes. Shake basket and cook another 10 minutes. Shake basket and cook 5 additional minutes and transfer to a paper towel-lined plate. Repeat with remaining corn. Let corn nuts cool until crisp, about 20 minutes.