Buttered Carrots and Corn Recipe

close up of a spoonful of chopped 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 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.

4.05 from 21 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dish

Cuisine Modern Australian

Servings

Calories 101 kcal

Ingredients

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 butter
½ teaspoon onion powder
½ teaspoon dried parsley flakes
pinch black pepper
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
Season with salt to taste. Serve hot with an optional fresh herb garnish.
salt
fresh parsley

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.

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Nutrition

Nutrition is per serving

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