A side dish: buttered corn and carrots
When my kids ask for fried chicken — and they do about once a month — I try to vary the side dish that I served with the chicken. The same rule applies with grilled or roast pork or even fried fish. Grilled or fried meat or seafood is always better when there is a side dish for variety in texture and flavor. Mashed potatoes, mashed kalabasa and potatoes, cole slaw, a salad of fruits and vegetables; sometimes, even with cheese. One of the easiest, and also one of the most kid-friendly, side vegetable dish you can prepare at home is buttered corn and carrots. Not only does it go well with chicken, it’s great with grilled pork and fish as well.
I don’t know exactly why carrots and corn are attractive to children. Perhaps, it’s the bright yellow and orange that look even more wonderful when thrown together. Perhaps, it’s the association with Kenny Roger’s where buttered corn and carrots are among the side dishes you can choose to go with your chicken or baby back ribs. Whatever the reason, kids like this side dish. So, if you’re looking for something that won’t end up as dog feed, try this very easy to prepare buttered corn and carrots.
To serve five, peel and cut two medium-sized carrots into 1/2 by 1/2 inch cubes. Melt 2 tablespoonfuls of butter in a frying pan. Add the carrot cubes and cook over medium heat for about a minute and a half. Add a coarsely chopped onion and the contents of two cans of sweet corn kernels (very well drained). Add a pinch or two of salt to enhance the natural sweetness of the carrots and corn then add some freshly ground pepper. Cook just until the corn is heated through.
And if you want to really make it interesting, add half a teaspoonful of finely chopped cilantro.
You can enjoy the same side dish with fish steaks. If you’re cooking for only two persons, use only half of the ingredients given above and you can enjoy a generous serving of buttered corn and carrots.