Best 3 Baby Corn With Carrots Recipes

Embark on a culinary journey with our delectable baby corn and carrots recipes, a symphony of flavors that will tantalize your taste buds. Discover a treasure trove of delectable dishes, each offering a unique twist on this classic combination. From the vibrant stir-fry to the hearty soup, and the tangy pickle, our recipes cater to every palate and occasion. Prepare to be amazed as these humble ingredients transform into culinary masterpieces, sure to impress your family and friends.

Let's cook with our recipes!

HERBED CORN AND CARROTS

Herbed Corn and Carrots image

Bail, parsley and onion salt dress up this simple veggie medley in moments. It has so much flavor, you'd never guess it could be that easy! -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) frozen corn
1 large carrot, chopped
2 tablespoons water
3 tablespoons butter, cubed
3/4 teaspoon dried basil
1/2 teaspoon onion salt
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper

Steps:

In a large microwave-safe bowl, combine the corn, carrot and water. Cover and microwave on high for 6-8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.

Nutrition Facts : Calories 184 calories, Fat 9g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 303mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

CHEESE SCALLOPED BABY CARROTS-N-CORN CASSEROLE

Cheese Scalloped Baby Carrots-N-Corn Casserole image

Creamy, cheesy sweet carrots and corn all baked up together! My own concoction! Very good!! Hope you try it some time! GREAT for gatherings and potucks! A nice change from the potato casseroles... ;)

Provided by Wildflour

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 cups thickly sliced baby carrots
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cheddar cheese soup
2 cups fresh yellow and white corn, can sub frozen
1/2 cup finely chopped onion
2 (8 ounce) garden spread cream cheese
8 ounces extra-sharp cheddar cheese, grated
2 cups finely crushed butter flavored crackers
8 tablespoons melted butter
2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley

Steps:

Boil carrots til just tender, drain, add corn, set aside.
In large bowl combine well the rest of ingredients except the crackers, butter and parsley.
Add carrots and corn to cream mixture. *Folding in gently so as not to turn the carrots into mush!
Pour into ungreased or greased, either way, glass 13x9 baking dish.
Smooth top flat and even.
In small microwave-safe bowl, melt butter.
Stir in cracker crumbs and parsley.
Sprinkle over casserole evenly.
Bake in 350º oven for about 40-45 minutes or til bubbly!
ENJOY!

Nutrition Facts : Calories 652.4, Fat 50.4, SaturatedFat 28.9, Cholesterol 134.2, Sodium 1185.2, Carbohydrate 36, Fiber 4.1, Sugar 8.7, Protein 17.2

SWEET BABY CARROTS

Sweet Baby Carrots image

Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!

Provided by Lisa Altmiller

Categories Side Dish Vegetables Carrots

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

Steps:

Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g

Tips:

Choose baby corn with tight husks. This ensures that the corn is fresh and tender.
Trim the baby corn. Cut off the ends of the baby corn, about 1/2 inch from the top and bottom.
Remove the husks. Peel back the husks of the baby corn, starting from the top and working your way down.
Rinse the baby corn. Rinse the baby corn under cold water to remove any dirt or debris.
Cut the baby corn into slices. Cut the baby corn into slices about 1/2 inch thick.
Prepare the carrots. Peel and slice the carrots into pieces about the same size as the baby corn.
Use fresh ginger and garlic. Fresh ginger and garlic will give the dish the best flavor.
Add some heat. If you like spicy food, add a pinch of red pepper flakes to the dish.
Garnish with green onions. Green onions add a fresh, flavorful touch to the dish.

Conclusion:

Baby corn with carrots is a simple but delicious dish that is perfect for a quick and easy weeknight meal. It is also a great way to get your kids to eat their vegetables. The baby corn and carrots are cooked in a flavorful sauce that is made with ginger, garlic, soy sauce, and rice vinegar. The dish is then garnished with green onions for a fresh, flavorful finish.

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