Kickin' Combo Deal #1 Recipe

Prep

Remove husks and silk from the corn. Rinse each ear under cold water and set aside.

Boil Corn

In a large pot, bring 2 liters of water and 1 tablespoon salt to a rolling boil. Add the ears of corn. Cover and boil for 6–8 minutes until kernels are tender but still crisp. (If you prefer roasted flavor, boil 4 minutes then finish on a hot grill for 2–3 minutes per side.)

Finish

Remove corn with tongs and let drain briefly. Brush each ear with 1 tablespoon butter, season with 1/2 teaspoon black pepper per ear (total 1 tsp), and sprinkle optional chopped parsley or cilantro if using. Keep warm while you finish the rest of the combo.

Prep

Preheat oven to 220°C (425°F) if roasting. Wash potatoes thoroughly and pat dry. Cut each medium potato into 6–8 wedges or bite-size cubes for faster cooking. If you prefer boiled potatoes, cut in halves and follow the boiling note below.

Season

In a bowl, toss the potato pieces with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder until evenly coated.

Roast (recommended)

Spread potatoes in a single layer on a baking sheet lined with parchment. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until golden and crisp on the edges and tender inside.

Boil option

Alternatively, place potato halves in salted boiling water and cook 12–15 minutes until fork-tender, then drain and toss with the seasoned oil mixture. Finish under a broiler for 3–5 minutes for crisping if desired.

Finish

Transfer potatoes to a serving plate, sprinkle with chopped parsley (1 tbsp) if using, and adjust seasoning to taste.

Prep

If sausages are linked, separate them. Pat dry with paper towel. Brush lightly with 1 teaspoon olive oil to prevent sticking.

Pan-sear method

Heat a large skillet over medium-high heat. Add sausage links and cook 3–4 minutes per side, turning frequently so they brown evenly and reach an internal temperature of 74°C (165°F). Total time 10–12 minutes depending on thickness.

Grill or Oven option

Alternatively, grill over medium heat for 8–10 minutes, turning occasionally. Or place on a baking sheet and roast in the 220°C (425°F) oven for 15–20 minutes, turning once.

Rest and Serve

Let sausages rest 2 minutes after cooking, then serve whole or halved with mustard or your preferred dipping sauce (2 tbsp).

Plate the combo: 2 ears of buttered corn, 2 seasoned potatoes, and 4 cooked sausages. Serve immediately while hot with additional butter, salt, or dipping sauces on the side.