Thaw the frozen corn kernels in a dish, pour the pine nuts into a small bowl, and cut the carrots into cubes similar to the size of corn.

Boil the water, blanch the corn for about 2 minutes, and set aside.

Grease the pine nuts from the oil pan with a small fire, and serve them after a little discoloration.

Start the oil pan again, saute chopped green onion, add diced carrots and stir fry for one minute.

Pour in the corn kernels, stir-fry for one minute, and add a little salt.

Pour in the fried pine nuts, stir well and serve.