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.
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
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.