Boiled Corn & Potatoes Recipe

Prepare vegetables

Husk the corn and remove silk. Trim ends if needed so ears fit in your pot. Scrub the potatoes under running water to remove dirt; leave skins on for texture. If potatoes are much larger than bite-size, cut into halves to make pieces of roughly equal size (about 1½–2 inches).

Bring water to a boil

Place a large stockpot (6–8 quart) on the stove and add 4 liters (about 4 quarts) of cold water and 2 tablespoons kosher salt. Bring the water to a rolling boil over high heat.

Cook potatoes

Add the prepared potatoes to the boiling salted water. Return to a gentle boil and cook until potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size. Stir once to prevent sticking.

Add corn

When the potatoes have 8–10 minutes remaining (usually when potatoes are partly tender), add the corn ears to the pot. Lower heat slightly to maintain a simmer and cook until the corn is tender and potatoes are fully cooked through. Total cooking time for corn will be 8–12 minutes depending on freshness.

Check doneness

Test a potato with a fork — it should slide in easily without the center being chalky. Test a corn kernel by pricking with a knife or biting a small piece; it should be crisp-tender and juicy. If needed, cook another 1–2 minutes.

Drain

Carefully drain the corn and potatoes in a large colander. Shake to remove excess water and return them briefly to the still-warm pot off the heat for 30–60 seconds to evaporate surface moisture.

Butter and season

Add 4 tablespoons unsalted butter to the hot potatoes and corn in the pot. Gently toss or roll each ear and potato pieces with the butter so it melts and coats evenly. Sprinkle 1 teaspoon black pepper and chopped parsley over everything. Taste and add additional salt as desired.

Serve

Transfer corn and potatoes to a serving platter or serve family-style from the pot. Offer lemon wedges alongside for a bright squeeze over corn, and additional butter or salt at the table.