Peas and Corn with Butter
A kid-favorite side dish ready in five minutes — perfect with patties, nuggets, and fish sticks.
- Time
- 8 min
- Serving
- 167 kcal
- Ingredients
- ≈ $0.65
- Protein
- 6 g
Ingredients
- 1 Green peas (frozen)pack 400 g ≈ $1.60 100 g
- 2 Canned sweet cornpack 340 g ≈ $1.00 60 g
- 3 Butterpack 180 g ≈ $1.58 8 g
- 4 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Heat the peas in boiling water for 3 minutes, then drain.
Mix with the corn and butter3 in a warm skillet, then lightly salt.
Tips
- Why it works
- Blanch the peas for 3 minutes to stop cooking when reheated. They’ll stay bright green and firm. Overcooking turns them mushy.
- Substitutions
- Use frozen corn instead of canned (60g drained) or swap butter for 8g olive oil if preferred.
- Common mistakes
- If peas smell sour or look gray, they’re overcooked. Blanch them for exactly 3 minutes next time.
- Storing and reheating
- Eat fresh or keep for 2 days in the fridge; reheat in a dry pan for 1 minute. Freezes poorly.
- Serve with
- Pair with fried fish sticks or chicken nuggets for a quick, kid-friendly dinner.
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