Do you ever feel like you just need a taste of home?
Growing up in Houston, really good fresh corn was available pretty much year round. No matter the time of the year, corn and potatoes just feel seasonal to me. In the summer they are perfect with a back yard BBQ. Autumn time it feels like fall harvest–perfect with a roast chicken. Winter time comes around and they are the perfect side to a tender steak. Baby potatoes and fresh corn are also a great reminder of the newness of spring! Perfect with grilled chicken or pork chops!
While I was growing up, my dad made all kinds of really great fresh corn dishes. Lately he’s been making this sautéed potato salad and it’s become a “taste of home” for me. It’s the perfect dish to make together. My dad usually grills the meat while my brother, husband, and I are in the kitchen sharing the (easy) load of preparing the veggies. It brings everyone to the kitchen together. Even the littlest ones can help pull the strings off of the corn! You can adapt this to whatever your taste buds feel like that day or to what’s in your fridge. Lots of options here, friends! So let’s get started!
The ingredients are humble but delicious.
Fresh corn, small potatoes, and a yellow onion. If you can get your hands on a sweet Vidalia onion, that’s your best option. Use small potatoes. These potatoes are a little bigger than I’d like but they were all I could find. My dad uses a combination of baby blue and yellow potatoes–SO good!! Fresh corn is best, but if you can’t get your hands on any you can use frozen. But do not thaw the frozen corn!
How to Prepare the Sauteed Potato Salad
The first thing is to give your potatoes a head start. Cover with water and boil about 10-15 minutes, depending on the size of your potato. Cook the potatoes until they are almost done, but still have a little bite to them since they won’t be mashed. Drain and allow to cool.
Meanwhile, prepare your corn.
Slice your corn as close to the cob as possible. If you can keep large chunks of corn together that will look really pretty in the finished dish. My dad is great about doing that. I’m not, but I keep trying!
Slice your onion by chopping off both ends and slicing in half from tip to root. Remove peel and slice into thin strips.
At this point, slice your potatoes in half lengthwise.
Saute in good quality fat!
Add about 1-2 Tbsp of oil, or enough to coat the bottom of a pan that’s heated to medium heat. I prefer butter and olive oil, but my dad often uses coconut oil. Whatever you use, use good quality because the flavor of the fat will come through in this dish so you want it to be pleasant. (Hint: This is not the place for vegetable oil!) Add your onion and sauté until they are at your desired texture. Remove from pan.
If needed, add some more butter or oil to your pan. Add your potatoes and your seasoning. This time I kept it simple with sea salt, pepper, and Italian herbs. You could also use a smoky seasoning blend. Salt them well because they are potatoes and they need it! Allow your potatoes to brown and don’t stir them too much or it will take longer! Also, don’t be afraid of letting the potatoes get a little color–you want them to have some crispy bites!
Return your onions to the pan and add the corn. Heat until all ingredients are hot and you are ready to go! Add a bit more seasoning to finish if it needs it.
Serve with your favorite grilled meat! My dad often serves this with grilled chicken thighs, a green salad, and blue corn chips with hummus. So good!
Flexible Enough for Every Family’s Tastes
I hope you’ll try this soon and make it your own! This would be great with peppers and squash too, perhaps some rosemary and a squeeze of fresh lemon. Maybe even some thick black forest bacon! Figure out how your family likes it best and enjoy God’s blessings together!
Sautéed Potato Salad
1 onion, sliced
Corn from 3-6 ears of corn
Butter, olive oil, or coconut oil
Sea salt, pepper, and other desired seasonings
1 lb baby potatoes, washed
- Boil potatoes 10-15 minutes, until they are almost cooked through. Drain and cool. Slice in half lengthwise.
- Heat large pan to medium heat. Add oil of choice and onions to the pan. Cook onions to desired texture. Remove from pan.
- Add additional oil if necessary. Add potatoes and seasoning. Cook potatoes.
- Return onions to pan along with corn. Cook until corn is heated through.