Charred corn and pickled jalapeño potato salad
This creamy potato salad combines the heat and acidity of pickled jalapeños with sweet, smoky blistered corn for a flavorful twist on a classic side dish.
Liam Carter 
Ready to upgrade your picnic game? This charred corn and pickled jalapeño potato salad brings a bold, flavorful twist to a timeless side dish. Featured originally via The New York Times Cooking, this recipe from 205focus.com swaps out standard boiled potato cubes for a more dynamic texture that is sure to impress.
The Perfect Flavor Balance
This creamy salad relies on two standout additions: pickled jalapeños for a bright kick of heat and acid, and blistered corn for a sweet, smoky finish. The trick is to simmer the Yukon Gold potatoes until they are tender enough to break down slightly during mixing, which creates an ultra-creamy consistency. By coating your corn in mayonnaise before hitting the cast-iron skillet, you ensure every kernel stays moist and perfectly seasoned.
Recipe Quick Facts
- Total Time: 35 minutes
- Yield: 4 to 6 servings
Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed and quartered
- Salt
- 3 ears of corn, husks and silks removed
- 1 tablespoon plus 1/3 cup mayonnaise
- 1/4 cup sliced pickled jalapeños, finely chopped, plus 2 to 3 tablespoons brine and a few coarsely chopped pieces for garnish
- 2 garlic cloves, finely grated
Preparation Instructions
- Bring your potatoes to a boil in a medium pot covered with 2 inches of water, seasoned generously with salt. Cook for 15 to 17 minutes until soft, then drain and dry over low heat for about a minute before transferring to a bowl.
- Heat a cast-iron skillet over medium-high heat. Rub the corn ears with 1 tablespoon of mayonnaise and char them in the skillet for 5 to 7 minutes. Let them cool slightly on a board.
- Cut the charred kernels from the cobs and add them to the potatoes. Stir in the jalapeños, brine, garlic, and the remaining 1/3 cup of mayonnaise. Mix thoroughly, intentionally mashing some potatoes to boost the creaminess. Season with salt to your preference.
- Serve this dish warm, at room temperature, or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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