Peel the carrots and cut them into small cubes. Bring a pot of salted water to a boil, then add the diced carrots. Parboil for 5 to 10 minutes, checking for doneness—the carrots should be almost tender. Drain thoroughly and set aside.

Return the pan to the stove and melt the butter over medium heat. Stir in the onion powder, dried parsley flakes, and a pinch of black pepper. Let the mixture cook for about 1 minute to bloom the spices.

Add the corn and parboiled carrots from Step 1 to the pan with the flavored butter. Cook and stir over medium heat for 2-3 minutes, or until the corn is heated through and both vegetables are tender. Season with additional salt to taste. I like to taste and tweak the seasoning at this stage to really bring out the sweetness of the corn and carrots.

Transfer the cooked corn and carrots to a serving dish. Top with fresh parsley for a burst of color and flavor. Serve hot.