📝 About This Recipe
This vibrant, veggie-forward side dish is a nutrient-packed celebration of sweetness and crunch that kids absolutely adore. By gently sautéing farm-fresh corn and tender sweet peas in a touch of herb-infused butter, we create a colorful 'confetti' that brightens up any dinner plate. It’s a foolproof way to introduce wholesome greens and golden grains to little ones through familiar, naturally sweet flavors and a velvety, kid-friendly finish.
🥗 Ingredients
The Veggie Base
- 2 cups Sweet Green Peas (fresh or frozen)
- 2 cups Sweet Corn Kernels (cut from the cob or frozen)
- 1/2 cup Red Bell Pepper (very finely diced for color)
- 1 small Carrot (peeled and finely shredded)
Aromatics and Cooking Fats
- 2 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil
- 1 small Shallot (minced very finely to 'hide' from picky eaters)
- 1 clove Garlic (grated into a paste)
Seasoning and Finishing
- 1/4 cup Vegetable Broth (low sodium)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Maple Syrup (optional, to enhance natural sweetness)
- 1/4 teaspoon Sea Salt (to taste)
- 1 tablespoon Fresh Chives (snipped into tiny pieces)
- 2 tablespoons Mild Cheddar or Parmesan (finely grated for garnish)
👨🍳 Instructions
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1
If using frozen peas and corn, place them in a colander and rinse under lukewarm water to remove any ice crystals. Pat them dry with a clean kitchen towel.
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2
Prepare your vegetables: finely dice the red bell pepper and shallot, and shred the carrot. Keeping the pieces small ensures they cook evenly and blend into the 'medley' texture kids enjoy.
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3
Place a large non-stick skillet over medium heat. Add the olive oil and 1 tablespoon of the butter, swirling until the butter is melted and foamy.
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4
Add the minced shallots to the pan. Sauté for 2-3 minutes until they become translucent and soft, but not browned.
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5
Stir in the grated garlic and finely diced red bell pepper. Cook for another 1-2 minutes until the pepper begins to soften and the garlic is fragrant.
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6
Turn the heat up slightly to medium-high and add the corn kernels. Sauté for 3-4 minutes, allowing the corn to get just a hint of golden color.
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7
Add the green peas and the shredded carrots to the skillet. Toss everything together to coat the vegetables in the flavored butter.
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8
Pour in the vegetable broth and the maple syrup (if using). This creates a light steam that finishes the cooking process and keeps the veggies plump.
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9
Simmer for 2-3 minutes until the broth has mostly evaporated, leaving a light, glossy glaze over the vegetables.
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10
Remove the pan from the heat. Stir in the remaining 1 tablespoon of butter and the lemon juice. The cold butter at the end creates a creamy emulsion.
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11
Season very lightly with sea salt. Taste a spoonful to ensure the peas are tender but still have a slight 'pop'.
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12
Transfer to a serving bowl and sprinkle with fresh chives and the finely grated cheese while still warm.
💡 Chef's Tips
If your children are sensitive to textures, use a box grater for the carrots and peppers so they melt into the dish. For an extra creamy version, stir in a tablespoon of cream cheese or Greek yogurt at the very end. Avoid overcooking the peas; they should stay bright green. If they turn olive-drab, they have been on the heat too long. You can swap the maple syrup for honey or omit it entirely if the corn is exceptionally sweet and peak-season. To save time on busy weeknights, use a pre-bagged frozen pea and corn mix, but still follow the aromatics steps for maximum flavor.
🍽️ Serving Suggestions
Serve alongside crispy baked chicken tenders for a balanced, kid-approved meal. Spoon over a fluffy bed of quinoa or jasmine rice to soak up the buttery sauce. Use as a colorful topping for a baked potato with a little extra melted cheese. Pair with a glass of cold milk or a diluted fruit spritzer. Pack leftovers into a thermos for a healthy, warm school lunch the next day.