Begin by rinsing and chopping the fresh corn, potatoes, and kielbasa sausage into manageable pieces. Cut the corn into thirds to fit easily in the pot, and chop the potatoes into halves or quarters for quicker cooking.

In a large pot, bring water to a rolling boil, generously salting it. Add the baby red potatoes and cook for about 10 minutes until fork-tender.

After the potatoes have cooked, stir in the corn and kielbasa sausage. Boil for an additional 5 minutes.

Next, add the shrimp to the pot and boil until they turn pink and opaque, about 3 to 5 minutes.

Once cooked, carefully drain the mixture using a colander and transfer the seafood and vegetables onto a large platter.

In a small saucepan, melt butter over low heat. Add minced garlic and thyme, stirring for 2 to 3 minutes until fragrant. Drizzle over the shrimp boil mixture.