(Bracing myself for flak)
Heat a big skillet way hot, and have the oven on -- temp doesn't really matter, but not 500 or something. When the skillet is blazing, add a little oil and pour in a whole bunch of frozen corn kernels. Toss, add salt, and toss. Keep tossing until there is quite a bit of definite browning going on, some of the kernels are popping, and so on. Takes 5-6 minutes, give or take. Meanwhile, nuke a smaller amount of frozen baby peas with a little water and a lid on top, just to make them hot, not to really boil them. When the corn is done, drain the peas and pour them in. (Peas and carrots mix is dandy too, but be sure the peas are sweet baby peas so it doesn't get all starchy.) Toss a few times, shut off the heat, and pour the mixture into a heatproof serving dish. Put a fair pat of butter on top and shove it in the oven. If it needs to sit more than 10 minutes, put foil on top. When you're ready, stir and serve immediately.
My kids, who admittedly eat a good range of things considering they're 3 and 5, need to be restrained from eating this. Literally: we give them heaping serving spoonfuls at a time, and wait. Otherwise they'll eat it so fast they choke. Not exaggerating. Adults usually notice that the corn has a lot of the good flavors of buttered popcorn but hasn't lost its juicy flavor, and the peas (and carrots) make it even better. You can add shucked soybeans (edamame) if you like, or replace the peas, but my kids would rather you didn't.