End of Summer Corn and Sausage Platter
It might be the end of summer, but I am still celebrating the season! One of the greatest things about summer is that the produce speaks for itself. Summer corn is unbelievably delicious, so I love having it as the star of the show. This easy summer corn and sausage platter is perfect for weekend cooking and celebrating!
This platter is perfect for Labor Day. It’s easy to make and a total crowd pleaser. You could certainly do something like this on a skewer, but my preference is to keep it deconstructed. The truth is, everything needs to cook at different temperatures and lengths. It is much harder to get that perfected on a skewer, so I opt for cooking separately.
For the sausage, you can choose any kind you would like! Sausage is such a lovely ingredient because you can really vary a dish with all of the options. In this case, I went with kielbasa. I love it grilled with fresh summer vegetables. As for the potatoes, I opt for the baby potatoes halved. They are the perfect size for cooking.
If you are thinking about making this corn and sausage platter, it is a run don’t walk moment. Corn is not here for long, so while it is, I’m enjoying every minute of it! The taste of summer corn is just fantastic and you cannot get any better. If you’re hosting an end of summer party, this is the perfect dish! While we are still in corn season, here are a lot more ways you can use up all of your summer corn.
When you make it, be sure to rate and review the recipe below. Let me know if you decide to try anything different with it! And follow along on Instagram and Pinterest for a lot more inspiration! I can’t wait to hear about your recreations!
Print
End of Summer Corn and Sausage Platter
- Prep Time: 5 minutes
- Cook Time: 55 minutes to 80 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grill
- Diet: Gluten Free
Description
The perfect summer celebration platter!
Ingredients
1 ½ teaspoons kosher salt, plus more for parboiling, divided
1 1/2 pounds baby potatoes, cut lengthwise
5 tablespoons olive oil, divided
4 tablespoons unsalted butter
4 cups fresh corn kernels, about 6 ears of corn
1 (14-ounce) uncured pre-cooked kielbasa, or pre-cooked sausage of choice
Fresh basil leaves, to garnish
Fresh chopped chives, to garnish
Instructions
Pre heat oven to 400°F.
In a large pot, add water and plenty of salt, around 4 tablespoons. Bring to a boil. Add the potatoes and parboil them until partially cooked through, for about 5 minutes. Drain and set aside in a medium bowl.
Add 3 tablespoons of olive oil and 1 teaspoon of salt to the potatoes. Toss to coat completely. To a large, oven-safe skillet (or two medium oven-safe skillets of they don’t fit in a single layer), add 1 tablespoon of olive oil over medium high heat (split the oil between skillets if using two). Put the potatoes in a single layer, cut side down. Drizzle an additional 1 tablespoon of olive oil (or ½ tablespoon for each skillet) over the potatoes and cook, not stirring, until the cut sides are golden brown, about 7 minutes. Move the skillet(s) to the oven and roast until browned and cooked through, for about 35 minutes. Note: Use visuals cues as this may take up to 60 minutes, it depends on the potatoes and/or oven. It’s worth the wait to make them really browned and crispy.
Remove from oven and set aside.
In a large sauté pan, melt 4 tablespoons of butter over medium heat. Add the corn and sauté until tender, for about 5 minutes. Season with ½ teaspoon of salt. Summer corn takes no time! Remove and set aside.
Turn on grill to 400°F.
Grill the sausage until it is nice and blistery, for about 5 minutes a side, a total of 10 minutes. Remove and cut into 1-inch pieces.
On a large platter, layer the corn, then the potatoes and lastly the sausage. Top of with torn basil and fresh chives and enjoy! So delicious with a splash of hot sauce.
Absolutely FANTASTIC! Can be made so many different ways with different meats or seasonings, but still so simple and easy to put on the table. My family loved it!
Can’t believe I forgot to review this recipe until right now. This is on weekly rotation in our house, sometimes with jalapeños or peppers added for a kick, during the summer months! Great recipe that can be made a million ways!
love this
You can do so many variations of it… I saved a lot of fresh corn at the height of summer and froze it
If I wanted to add a vegetable to make it a complete meal what do you suggest? Handful of spinach at the end? Asparagus?
Unbelievably delicious! I am not a huge potato fan, but these potatoes are are unreal – totally worth the extra steps! I also added corn-sized diced zucchini from my garden and prepared it like the corn, for 3 minutes. I laid it all out on a sheet pan (so pretty, too!) and put it back in the warm oven because we all had to eat at different times. Good call on the hot sauce drizzle if you want that added kick. YUM!
This was a great idea, adding the diced zucchini! Yum!
Pingback: Weekly meals August 22 – August 26 – Three Plates Full
Loved this simple recipe with just a few ingredients- it was really awesome with the corn and baby potatoes I got fresh at the farmers market!
Pingback: A Recipe For Cheeseburger Sliders That Is Better Than Any Other - nocrumbsleft