Buttery Carrots and Corn

A Simple Garden Recipe Passed Down Through the Family 

Some of the best family recipes are the simple ones—the dishes that were made with what was growing in the garden and what was already in the kitchen.

My mom made this easy Carrots and Corn with Butter whenever she had extra carrots and corn from the garden. It was a simple side dish she had grown up eating, passed down to her from her mother. With tender carrots, sweet corn, and butter, it doesn't need anything fancy to make it delicious.

This is an especially nice recipe for using fresh garden vegetables, but frozen or canned corn works just as well when fresh corn isn't available. It comes together quickly and makes a colorful, comforting side dish for an everyday family dinner.

Ingredients: 

3 carrots, washed, peeled, and sliced into thin rounds
2 c. corn kernels, fresh, frozen or canned corn, drained
3 Tbs. butter 
1/2 c. water, vegetable stock, or reserved liquid from canned corn
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. sugar

Directions:

If using canned corn, drain the corn over a measuring cup and reserve the liquid. Use 1/2 cup of the reserved corn liquid in place of the water or vegetable stock. If there isn't enough liquid, add water to make 1/2 cup. 

Place the water, vegetable stock, or reserved corn liquid in a medium saucepan over medium-high heat. Add the sliced carrots and bring the liquid to a simmer.

Cover the saucepan with a lid and simmer for 5 to 6 minutes, or until the carrots are beginning to soften but are not completely tender.

Remove the lid and carefully drain off all but about 1 tablespoon of the cooking liquid.

Add the corn and butter to the saucepan. Cook over medium heat, stirring frequently, for 4 to 5 minutes, or until the butter has melted, and the corn is heated through.

Continue cooking and stirring until the corn is tender and the carrots are cooked to your preferred tenderness.

Stir in the salt, black pepper, and sugar. Cook for 1 additional minute, stirring to combine.

Remove from the heat and serve warm.

Tips for Best Success:

• Slice the carrots evenly. Thin, evenly sized slices will cook more consistently.
• Don't overcook the carrots. They should be tender but still have a little texture.
• Fresh corn is wonderful. If you have fresh garden corn, cut the kernels directly from the cob for the sweetest flavor.
• Frozen corn is convenient. There is no need to thaw it first; simply add it to the pan and allow a little extra time for it to heat through.
• Watch the liquid. You only need a small amount of liquid remaining when the corn and butter are added. This helps the butter coat the vegetables instead of making the dish watery.
• Taste before serving. Depending on how sweet your corn and carrots are, you may find you need little or no additional sugar.

Variations and Substitutions:

• Use vegetable stock: Light vegetable stock can be used in place of water for a little more flavor.
• Add onion: Sauté a little finely chopped onion in the butter before adding the corn.
• Add herbs: A little fresh parsley, thyme, or chives would complement the vegetables nicely.
• Try honey: For a slightly sweeter version, replace the small amount of sugar with a touch of honey.
• Use a butter substitute: Margarine or another butter alternative can be used if needed, although butter gives the dish its best flavor.
• Add peas: A small amount of peas can be added along with the corn for another colorful vegetable combination.

Serving Suggestions:

This buttery carrot and corn dish makes an easy side for almost any family dinner. Try serving it with:

• Roast chicken
• Fried or baked pork chops
• Meatloaf
• Roast beef
• Ham
• Grilled chicken
• Mashed potatoes and gravy
• A simple weeknight casserole

It is also a nice addition to a holiday meal when you want a vegetable side dish that is simple and familiar.

How to Store:

• Refrigerator: Allow leftovers to cool and place them in an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating: Reheat gently in a saucepan over medium-low heat or in the microwave. If the vegetables seem dry, add a small pat of butter or a splash of water before reheating.
• Freezing: This dish can be frozen, although the texture of the carrots and corn may soften somewhat after thawing. Store in a freezer-safe container for up to 2 to 3 months for best quality.

Frequently Asked Questions:

Can I use canned corn?
Yes. Drain the canned corn well before adding it to the recipe. Since canned corn is already cooked, it may need slightly less cooking time than fresh or frozen corn.

Can I use frozen corn?
Absolutely. Frozen corn works very well in this recipe. Add it directly to the saucepan and cook until heated through and tender.

Do I have to use fresh garden carrots?
No. Fresh carrots from the grocery store work perfectly. The important thing is to slice them thinly and evenly so they cook at the same rate.

Why is sugar added to the recipe?
Just a small amount of sugar helps bring out the natural sweetness of the carrots and corn. If your vegetables are already very sweet, you can leave it out.

Can I make this recipe ahead of time?
Yes, although it is best served fresh. You can prepare it a little ahead and gently reheat it just before serving.

Can I double the recipe?
Yes. Simply double the ingredients. Use a larger saucepan, so the vegetables have enough room to cook evenly.