Why Do People Put Potatoes and Corn in a Seafood Boil?
- Juicy Seafood
- Sep 9
- 1 min read
A good seafood boil is more than crab, shrimp, or crawfish. Look closer and you’ll see the real MVPs quietly holding down the bag… corn and potatoes. They don’t get the same hype as lobster tails, but they’re not there by accident.
They soak up all the Juicy goodness
Corn and potatoes are basically sauce sponges. While the seafood’s cooking, those buttery Cajun flavors sneak into every kernel and every bite of potato. By the time they hit your plate, they’re carrying all the seasoning, garlic, and spice you love.
They balance the feast
Seafood brings the sweet and briny flavors. Potatoes add a soft, hearty bite, and corn brings that pop of sweetness that cools the heat just enough to keep you going. Together, they round out the boil so it’s not just a flavor blast… It's a full-on meal.
They’re part of the tradition
Long before seafood boils became restaurant favorites, Gulf Coast and Southern cooks added cheap, filling sides like potatoes and corn to stretch the feast for big groups. It meant everyone left full, even if you had more cousins than crawfish.
They give you a break between cracks
Let’s be real, cracking crab legs or peeling shrimp can be a lot of work. Corn and potatoes are the perfect mid-boil breather. No shells, no tools, just grab and bite.
So next time your Juicy Seafood bag lands on the table, don’t skip the sides. They’re not just extras, they’re the quiet heroes of the boil.
Sauce 'em, eat 'em, repeat. Juicy Seafood. Messy not sorry.