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
The perfect summer celebration platter!
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
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.
Keywords: corn and sausage platter