Buttered Carrots and Corn

This Easy Buttered Carrots and Corn Recipe is a family favorite. Sweet vegetables in deliciously flavored butter. Ready in under 15 minutes. 

Serve this side dish with pretty much anything! We eat this at least twice a week! It is excellent with a steak, chicken fried chicken, fish, or pork chops. Use it as a side for pasta, or add it to rice for an easy, healthy addition to the table.

The kids love this! It is bright and colorful and has so much flavor, thanks to the butter and seasonings. You can use fresh or frozen veg, making it a great standby dish as well.

An easy side dish

I don't know about you, but having an easy side dish that is healthy and ALL the kids will eat is a lifesaver! So on busy evenings, when I need to have all five kids fed, I turn to this side dish! Buttered Carrots and Corn is on our menu at least twice a week! 

But it is so delicious I am happy to serve it when we have friends for dinner and it will be on my Christmas table for sure!

Using frozen veg

You can use fresh or frozen veg for this dish. Or a mixture of the two. Or use a can of corn (but frozen corn is better than canned, in my opinion)

I always have frozen corn in the freezer and fresh carrots in the refrigerator (sometimes I have two bags, they seem to be something I buy every time I shop!)

I used fresh corn for these photos because I had it on hand, but 9 times out of 10 it is frozen corn in our house)

The carrots are cooked in a little salted water. Then depending on what corn you use, you either add it to the boiling water or wait to add it when you add the butter and seasonings.

Butter up the veg

The key to making the buttered carrots and corn delicious is the butter and seasonings. Use good butter. It isn't that much more expensive, and the taste difference is amazing.

To the butter, we add a little onion powder, black pepper, and dried parsley. This is all melted together, and then the vegetables are tossed in it until coated.

Instead of the onion powder, you can first use a finely chopped onion and fry that in butter. But onion powder is a great way to add flavor on a busy weeknight when no one wants to chop an onion. And I have two out of the five kids who can spot the tiniest bit of chopped onion on their veg!

Recipe Adaptions

• Add some frozen peas to the mixture. Add when you add the frozen corn.
• Add extra herbs to the butter - basil, oregano, chives, or thyme are all delicious.
• For a touch of heat, add a pinch of red pepper flakes. 

What to serve with Buttered Carrots and Corn

These buttered carrots and corn are a great side dish as they do go with anything! I have even stirred them through leftover rice as a quick meal for my most picky kid. A splash of low sodium soy sauce, and she wolfed down a whole bowl! 

Try adding this side to:

• One Pan Creamy Garlic Chicken
• Lemon Pepper Pork Chops
• Moms Meatloaf (AKA the best Meatloaf)
• British Bangers and Mash
• Chicken Fried Chicken
• Seared Steak with Blue Cheese Butter

For other easy side dishes try:

• Homemade Peri Peri Fries
• Easy Garlic Rice Pilaf
• British Mashed Potatoes 
• Crispy Pan Fried Potatoes
• Slow Roasted Greek Lemon Potatoes
• Easy Creamy Herb Pasta

Enjoy x

Get the Recipe

Buttered Carrots and Corn Recipe

Claire | Sprinkle and Sprouts

This Easy Buttered Carrots and Corn Recipe is a family favorite. Sweet vegetables in deliciously flavored butter. Ready in under 15 minutes. Serve this side dish with pretty much anything! We eat this at least twice a week! It is excellent with a steak, chicken fried chicken, fish, or pork chops. Use it as a side dish for pasta, or add it to rice for an easy, healthy addition to the table. The kids love this! You can use fresh or frozen veg, making it a great standby dish as well.

4.37 from 11 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine Modern Australian

Servings 4

Calories 101 kcal

Ingredients

 

US CustomaryGrams

 

1x2x3x

• 3 carrots
• ½ stick butter
• ½ teaspoon onion powder
• ½ teaspoon dried parsley flakes
• pinch black pepper
• 2 cups frozen corn - see note 1
• salt to taste
• fresh parsley - optional garnish

Instructions

 

• Peel the carrots and cut them into small cubes.

  3 carrots
  
  
• Parboil the carrots in salted boiling water for 5 to 10 minutes (the time will depend on the size of your cubes) until almost tender.
• Remove from the heat, drain the carrots, and set aside.
• Melt the butter in the same pan and add onion powder, parsley flakes, and black pepper.

  ½ stick/55g butter
  ½teaspoon onion powder
  ½ teaspoon dried parsley flakes
  pinch black pepper (to taste)
  
  
• Once melted, add the frozen corn and carrots and cook for 2-3 minutes until the corn has heated through and the carrots are tender.

  2 cups frozen corn
  cooked carrots (from step 3)
  
  
• Season with salt to taste. Serve hot with an optional fresh herb garnish.

  salt (to taste)
  optional fresh herb garnish
  
  

Notes

1. You can use canned corn instead of frozen. Or if using fresh corn, cut the kernels from the cob and add to the boiling water with the carrots for 3 minutes.

Tried this recipe?Let us know how it was!

Nutrition

Calories: 101kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 328mg | Potassium: 392mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7650IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg

Nutrition is per serving

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