Buttered Corn Carrots is the best side dish you can add to any menu. If your wanting to prepare a quicker process, you can even buy frozen cubed carrots in the freezer section. However, fresh is always better and cooking it from scratch on special occasions are better because the ingredients can last longer. If you ever choose to cook the faster way, make sure it will be all consumed for the given lunch/dinner. Compared to using all fresh ingredients, it can last longer hours specially in parties.
Buttered Corn and Carrots
INGREDIENTS:
2 carrots, peeled and cubed
1 large can corn kernels, drained
2 cloves garlic, minced
1 stick butter
salt and pepper to taste
INSTRUCTIONS:
1 Parboil the carrots for 5 to 10 minutes or until almost tender..
2 Remove from the heat, drain and keep aside. Heat the butter in a pan and saute garlic until lightly brown. Add carrots and corn kernels and stir for 5 minutes on medium heat. Season with salt to taste. Serve hot. Enjoy!
Cooking Tips:
You can add other varieties to your side dish, I love adding fried fish balls, squid balls, blanched broccoli, green peas and even crabsticks in my side dish. Fry them first then chop and toss in the corn and carrots. Yummy!
