Title: Toasted corn & peanuts
 Categories: Vegetables, Snacks
      Yield: 4 Cups
 
      1 tb Vegetable oil; up to 2 tbsp
      2 c  Corn kernels; fresh, cut
           -from ears or frozen,thawed
      2 c  Peanuts; shelled
           -Salt to taste
 
  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.