clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
end of summer sausage and corn platter

End of Summer Corn and Sausage Platter

  • Author: Teri Turner
  • 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


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