How to Make Smashed Potatoes with Sweet Corn Relish

Enjoy Smashed Potatoes with Sweet Corn Relish for a bright, crunchy side that brightens any meal. The potatoes crisp up on the outside and stay tender inside, while the sweet corn relish adds a tangy, slightly spicy crunch that balances richness. You can make this for weeknight dinners, weekend gatherings, or a potluck where you want a simple yet impressive dish. The recipe stays affordable, uses fresh seasonal produce, and fits glad-company menus. For a full seafood-and-sides dinner, pair Smashed Potatoes with Sweet Corn Relish with blackened tilapia with mango salsa to add bright citrus notes and bold spice.

Why Make Smashed Potatoes with Sweet Corn Relish

You save time and still impress: you cook simple ingredients quickly, and you plate like a pro with little effort.

You get balanced flavors: the potatoes provide buttery, earthy comfort while the corn relish adds sweet, acidic, and spicy contrasts.

You keep costs low: new potatoes and ears of corn stay inexpensive in season, so you feed a crowd without spending much.

You enjoy versatility: you serve this as a side, small plate, or a vegetarian main when you add extra sauce and salad.

How to Make Smashed Potatoes with Sweet Corn Relish

First, you build the relish by quickly cooking corn and steeping it in a warm, spiced vinegar brine so it soaks up bright flavor. Next, you make a vivid green pea sauce that adds heat and freshness. Finally, you steam and smash the potatoes, then fry them until the edges brown and crunch. The contrast between crisp potato edges and juicy relish makes this dish sing.

You use three core techniques: blanching to preserve sweet corn color and snap, pureeing for a silky pea sauce, and pan-frying to create deep, golden crusts. These steps work together to give varied textures and layered flavors. If you want a lighter protein on the side, try baked cod with lemon and fresh herbs for a simple, herb-forward complement.

Ingredients

For the Sweet Corn Relish:

• 3 large ears sweet corn, shucked
• 12 ripe cherry tomatoes, cut into 1/8-inch-thick slices
• 1/2 cup finely diced red onion
• 1/2 cup finely diced green bell pepper
• 2 tablespoons minced jalapeno
• 2 garlic cloves, ends cut off
• 3/4 cup unseasoned rice vinegar
• 1/4 cup raw cane sugar
• 1 tablespoon brown mustard seeds
• 2 teaspoons cumin seeds
• 1 teaspoon kosher salt
• 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon ground turmeric

For the Spicy Spring Pea Sauce:

• 2 1/4 teaspoons kosher salt, plus more as needed
• 1 pound fresh spring peas in their pods (or about 1 to 1 1/4 cup frozen)
• 1/2 teaspoon minced, seeded jalapeño
• 1/4 teaspoon fresh lemon juice, plus more as needed
• Freshly ground white pepper

For the Potatoes and Topping:

• 16 small new potatoes
• 1/2 cup peanut or vegetable oil
• 2 large yellow onions, cut into 1/2-inch-thick slices
• Kosher salt
• Freshly ground black pepper

Directions

1. Make the Sweet Corn Relish: Bring a large pot of water to a rolling boil and set an ice water bath; blanch the shucked corn 1 minute until bright and slightly tender, plunge into the ice bath for 2 minutes, slice the kernels from the cobs, place corn, tomatoes, red onion, green bell pepper, minced jalapeño, and garlic into a jar, then in the same pot simmer 3/4 cup rice vinegar, 1/4 cup raw cane sugar, 1 tablespoon brown mustard seeds, 2 teaspoons cumin seeds, 1 teaspoon kosher salt, 1/2 teaspoon whole black peppercorns, and 1/4 teaspoon ground turmeric just until the sugar dissolves and pour the hot brine over the jarred vegetables before sealing and refrigerating at least 24 hours.
2. Make the Spicy Spring Pea Sauce: Shell the peas and blanch them in boiling salted water 1 minute until tender, cool quickly in ice water, then blend the peas with 2 1/4 teaspoons kosher salt, 1/2 teaspoon minced seeded jalapeño, 1/4 teaspoon fresh lemon juice, and freshly ground white pepper until smooth, and adjust seasoning to taste.
3. Make the Smashed Potatoes: Steam the new potatoes in a steamer or pot of boiling water 15–20 minutes until a fork slides through easily, heat 1/2 cup peanut or vegetable oil in a large skillet over medium-high heat and caramelize the sliced onions 15–20 minutes until deep golden, drain and pat the potatoes dry, flatten each to about 1/2-inch thickness with the bottom of a bowl, season with kosher salt and freshly ground black pepper, and fry in batches in the hot oil 3–4 minutes per side until deeply crisp and golden.
4. Serve: Arrange the smashed potatoes on a platter, top each with caramelized onion and a generous spoonful of sweet corn relish, and serve the spicy spring pea sauce alongside so guests can spoon it over the potatoes.

How to Serve Smashed Potatoes with Sweet Corn Relish

Serve warm as a side with grilled or roasted fish, or make it a vegetarian main with a crisp salad.

Plate the potatoes in a single layer so each piece shows its browned edges; then spoon relish down the center for a colorful stripe.

Offer small bowls of extra spicy pea sauce for guests who want more heat, and pair with iced tea or sparkling citrus water for a refreshing contrast.

For a party, place the potatoes on a large board and let guests add sauce and relish themselves.

How to Store Smashed Potatoes with Sweet Corn Relish

Refrigerator: Store leftover potatoes and relish in airtight containers separately for up to 3–4 days; the relish will stay bright and tangy.

Freezer: Freeze the pea sauce in a sealed container or ice cube tray for up to 2 months; freeze potatoes only if you accept softer texture after thawing.

Reheating: Reheat potatoes in a 400°F oven for 8–10 minutes or in a hot skillet over medium heat for 3–4 minutes per side to restore crispness; microwave only for quick warming, but expect softer edges.

Tips to Make Smashed Potatoes with Sweet Corn Relish

Use new potatoes with thin skins so they steam quickly and crisp well.

If corn tastes less sweet, add a touch more raw cane sugar to the brine; taste the relish after 24 hours and adjust.

Swap peanut oil for vegetable oil if you need a neutral-flavored frying oil.

To save time, make the relish a day ahead so flavors meld while you finish the rest.

If your potatoes steam too long, dry them well before frying to avoid oil splatter and sogginess.

Variations

Smoky Chili Version: Add 1 teaspoon smoked paprika to the pea sauce and substitute smoked paprika for a warm, smoky note.

Herbed Yogurt Drizzle: Blend plain yogurt with lemon, chopped dill, and garlic; drizzle over the potatoes for a cool, creamy contrast.

Charred Corn Relish: Grill the ears of corn until lightly charred before slicing to add a toasty, sweet smokiness.

FAQs

Q: Can I make the relish faster if I’m short on time?

A: Yes, you can refrigerate the relish for at least 6 hours for decent flavor, but 24 hours yields the best balance.

Q: How do I avoid soggy potatoes?

A: Dry the potatoes thoroughly after steaming and fry in batches without crowding the pan so the oil stays hot and crisps the edges.

Q: Can I use frozen peas for the sauce?

A: Yes, use about 1 to 1 1/4 cups frozen peas; blanch and cool them, then proceed with blending and seasoning as written.

Q: Is this recipe gluten-free?

A: Yes, the recipe contains no gluten ingredients; however, check packaged ingredients like mustard seeds or spices for cross-contamination if you need strict gluten-free.