Corn and Potato Boil
There’s something so nostalgic and satisfying about a classic corn and potato boil. Whether you’re hosting a summer backyard gathering or just want a fuss-free weeknight dinner, this one-pot dish is everything you need. Sweet corn on the cob and tender potatoes are simmered together with savory herbs, spices, and a buttery kick for a dish that feels like summer comfort on a plate.
In this post, we’ll show you how to make a flavorful corn and potato boil from scratch, share tips to customize it, and explain how to serve it for maximum enjoyment. No seafood needed—just plant-based goodness that’s hearty and satisfying for everyone at the table.
Why You’ll Love This Recipe
If you’re a fan of cozy comfort food or southern-style boils but prefer something simpler (and optionally vegan), this corn and potato boil checks all the boxes:
- One-pot meal: Easy cleanup, minimal prep.
- Budget-friendly: Uses staple ingredients.
- Perfect for gatherings: Easily scalable.
- Flavor-packed: Savory broth infuses each bite.
- Naturally gluten-free and optionally vegan.
Ingredients You’ll Need
This boil is highly adaptable, but here are the core ingredients:
- Corn on the cob – Fresh and halved, for a summery sweetness.
- Baby potatoes – Red or Yukon gold are best for texture.
- Onion & garlic – Essential aromatics for flavor depth.
- Old Bay seasoning – The classic boil spice blend.
- Smoked paprika – Adds subtle heat and smokiness.
- Fresh herbs – Thyme or parsley work beautifully.
- Lemon juice – To brighten everything up.
- Butter or vegan butter – For richness and flavor.
- Salt & pepper – To taste.
Optional Add-ins:
- Sliced vegan sausage or tofu
- Green beans or mushrooms
- Jalapeño for extra heat
How to Make a Corn and Potato Boil
1. Prep the Ingredients
Start by washing the potatoes and cutting any large ones in half. Husk the corn and break each cob in half for easier serving. Chop your onion, smash a few garlic cloves, and gather the spices.
2. Boil the Potatoes First
In a large stockpot, bring water to a boil with salt, onion, garlic, Old Bay, paprika, and a pat of butter or vegan butter. Add the potatoes and simmer for 10–12 minutes, or until just starting to soften.
3. Add the Corn
Once the potatoes are fork-tender, toss in the corn halves. Continue boiling everything together for another 10 minutes, until the corn is juicy and vibrant yellow.
4. Add Optional Mix-ins
If you’re adding vegan sausage or tofu, this is the time to throw them in. Let them warm through in the hot broth for 3–5 minutes.
5. Finish with Lemon and Herbs
Right before serving, squeeze in fresh lemon juice and sprinkle chopped herbs like parsley or thyme. Taste the broth and adjust seasoning if needed.
Tips for Best Flavor
- Don’t skip the seasoning. The boil water is the flavor base, so go bold with spices.
- Use waxy potatoes. Red or Yukon gold hold their shape better than russets.
- Add broth instead of water. For extra depth, sub part of the water with vegetable broth.
- Butter it up. Don’t be shy with butter—plant-based or dairy—it makes the dish richer.
Serving Suggestions
A corn and potato boil is great on its own, but here’s how you can serve it up:
- Spread it out: Lay newspaper or parchment on the table and dump the boil straight onto it for a communal, hands-on meal.
- Add dipping sauces: Garlic aioli, hot sauce, or melted vegan butter on the side.
- Serve with bread: A crusty baguette or cornbread pairs perfectly.
- Make it a feast: Serve alongside coleslaw, watermelon, or a summer salad.
Make It Ahead
Hosting a party? You can parboil the potatoes and corn a few hours ahead and reheat them gently in the seasoned broth before serving. You can also prep and refrigerate your aromatics and herbs in advance to save time.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container with a bit of the broth to keep them moist.
- Reheat: Warm in a saucepan with a splash of broth or water to loosen things up.
- Freeze: Potatoes may change texture, so freezing isn’t recommended for this dish.
FAQs
Can I make this spicy?
Absolutely. Add sliced jalapeños or a few dashes of cayenne to the broth for a kick.
Is this recipe vegan?
Yes, just use vegan butter and skip any non-vegan add-ins.
Can I add other veggies?
Of course. Carrots, green beans, or even mushrooms work great.
How long does it take?
From prep to plate, around 30–40 minutes total.
Final Thoughts
This Corn and Potato Boil is a no-fuss, crowd-pleasing recipe that’s perfect for both casual dinners and summer get-togethers. With simple ingredients, a little spice, and lots of flavor, it’s the kind of dish that brings everyone to the table—no seafood needed.
Whether you’re new to boils or just want a lighter take on the traditional seafood version, this plant-powered version hits the spot every time. Try it once, and it might just become your go-to backyard favorite!
Corn and Potato Boil
Ingredients
Method
- Fill a large pot with enough water to cover the corn and potatoes. Add salt and bring to a boil.
- Add the potatoes first and boil for about 10–12 minutes until partially tender.
- Add the corn and lemon wedges to the pot and continue boiling for another 10–12 minutes or until everything is fork-tender.
- While boiling, in a separate pan heat olive oil or vegan butter. Add garlic, Old Bay seasoning, paprika, salt, and pepper. Sauté for 2–3 minutes to release the aroma.
- Drain the boiled corn and potatoes. Transfer them to a large mixing bowl or tray.
- Drizzle the seasoned oil over the corn and potatoes. Toss well to coat everything evenly.
- Sprinkle chopped parsley on top and serve warm. Optionally, serve with melted vegan butter or dipping sauces.
