Servings: 8 servings
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Equipment
- serving bowl
Ingredients
- 2 lbs Yukon gold potatoes red potatoes and fingerlings can also be substituted
- 4 medium ears corn, de-kerneled about 3½ cups or 16 oz or 455g
- 1 cup mayonnaise 7¾ oz or 215g
- ⅓ cup cotija cheese 3½ oz or 100g
- 2 medium fresh green jalapeños, diced ¼ cup or 1 oz or 33g
- ¼ cup cilantro leaves, chopped about 10 stems, leaves only
- 1 TBSP sweet relish
- 1 TBSP Dijon mustard
- ½ medium lime juice only
- 1 tsp chili powder
- ½ tsp cayenne pepper
- ¾ tsp salt ¼ tsp for corn and ½ tsp for potato salad sauce
- unsalted butter or oil for cooking corn
Instructions
- Add the whole unpeeled potatoes to a large pot and add enough water to cover the potatoes. Boil until a fork pokes through easily.
- While the potatoes are boiling prepare the corn. De-kernel the corn and add corn kernels to a skillet along with the butter (or oil if preferred) over medium-high heat. Cook the corn until tender and lightly browned then add a ¼ teaspoon of salt. Set aside.
- Once the potatoes are ready, peel them (if desired) and cut into ½ inch cubes. Add to a large bowl - this can be your serving dish or a large mixing bowl to transfer later if you prefer a cleaner presentation.
- Add the seared corn, diced jalapeños, cotija cheese & cilantro to the cubed potatoes. Gently toss to incorporate.
- In a smaller separate bowl add the mayonnaise, sweet relish, Dijon mustard, lime juice, chili powder, cayenne pepper & the remainder of the salt. Mix until smooth.
- Add the prepared sauce to the potato and corn mixture and mix just until everything is evenly incorporated. Transfer to a serving bowl if desired and garnish with extra cilantro and crumbled cotija cheese.
- You may serve immediately at room temperature or cover and refrigerate until ready to serve.
- Store any leftovers in an airtight container and eat within 4 days for optimal taste & texture.
Notes
- Wait until after the potatoes boil to peel them. This ensures that they retain more flavor and nutrients. The skin also prevents too much water being absorbed which would make the potatoes mushy.
- If using canned corn make sure to drain well. Moisture is the enemy of caramelization and will prevent you getting a deep corn flavor. Frozen corn can also be used.
If using canned or frozen, brown on high heat. The goal here will only be to get some caramelization on the kernels. Since the corn is already cooked high heat will allow you to do this quickly without overcooking to avoid mushy corn.
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