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Corn and Potato Boil

A simple, flavorful boil made with sweet corn, tender potatoes, and a blend of aromatic herbs and spices. Perfect for summer gatherings, cookouts, or an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4 ears of fresh corn husked and halved
  • 4 medium red potatoes quartered
  • 1 lemon cut into wedges
  • 1 tbsp Old Bay seasoning or Cajun seasoning
  • 2 tbsp olive oil or vegan butter
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley chopped
  • Optional: vegan sausage or mushrooms for added protein

Method
 

  1. Fill a large pot with enough water to cover the corn and potatoes. Add salt and bring to a boil.
  2. Add the potatoes first and boil for about 10–12 minutes until partially tender.
  3. Add the corn and lemon wedges to the pot and continue boiling for another 10–12 minutes or until everything is fork-tender.
  4. 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.
  5. Drain the boiled corn and potatoes. Transfer them to a large mixing bowl or tray.
  6. Drizzle the seasoned oil over the corn and potatoes. Toss well to coat everything evenly.
  7. Sprinkle chopped parsley on top and serve warm. Optionally, serve with melted vegan butter or dipping sauces.

Notes

For extra flavor, grill the boiled corn and potatoes briefly after seasoning.
You can add sliced vegan sausage, mushrooms, or bell peppers to the boil for variation.
This dish pairs wonderfully with crusty bread, coleslaw, or a side salad for a complete meal.