Charred Corn and Pickled Jalapeño Potato Salad

By Sue Li

Updated May 26, 2026

  • Julia Gartland for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
35 min
Rating
5(74)
Comments
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This creamy five-ingredient potato salad features two surprise ingredients: pickled jalapeños, which lend heat and acidity, and blistered corn, which adds sweet and smoky notes. Rather than the usual cookie-cutter cubes of boiled potatoes, chunks of potato are simmered until they are so soft that they break up a little bit when combined with the remaining ingredients, adding extra creaminess to the traditional side. Rubbing mayonnaise on the corn before blistering it in a hot cast-iron skillet helps keep the kernels moist and also seasons them. Pickled jalapeños provide verve, but they vary in acidity and spice, so adjust the seasoning until this salad tastes just right to you.

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Ingredients

Yield:4 to 6 servings

  • 2 pounds Yukon Gold potatoes, scrubbed and quartered

  • Salt

  • 3 ears of corn, husks and silks removed

  • 1 tablespoon plus ⅓ cup mayonnaise

  • ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

42 grams carbs; 6 milligrams cholesterol; 286 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 5 grams fiber; 543 milligrams sodium; 5 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the potatoes in a medium pot, cover with 2 inches of water and bring to a boil. Season the water generously with salt and simmer the potatoes until soft and tender, 15 to 17 minutes. Drain the potatoes and return them to the pot to dry over low heat for about 1 minute. Transfer the potatoes into a large bowl.

  2. Step 2

    While the potatoes are cooking, heat a large cast-iron skillet over medium-high. Rub the ears of corn with 1 tablespoon of mayonnaise, covering all of the kernels. Add the corn to the hot skillet and cook, turning frequently, until charred and blistered all over, 5 to 7 minutes. Transfer the corn to a cutting board to cool slightly. 

  3. Step 3

    Carefully cut the blistered kernels off of the cobs and transfer them to the bowl with the potatoes. Add the pickled jalapeños, pickle brine, garlic and the remaining ⅓ cup mayonnaise and mix thoroughly, allowing some of the tender potatoes to become fully mashed while you mix. (This is great for the texture of the potato salad and makes it creamier.) Season to taste with salt.

  4. Step 4

    The potato salad can be served while it’s still warm, room temperature or chilled. (To store, refrigerate in an airtight container for up to 3 days.)

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    Ratings

    5 out of 5
    74 user ratings
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    Comments

    Stan M

    This works really well with the Sweet Hot Jalepeños from Trader Joe’s. The sweetness adds another dimension.

    Clara

    This was excellent. We swapped ~half the mayo for greek yogurt because we had it on hand, and doubled the amount of pickled jalepeños. Next time, I will do the same, and also cut the potatoes into even smaller (more bite-sized) pieces.

    Marmie

    @dolcecigno Or pickled jalapeno juice from the jar!

    Jess

    This was so good! Love the kick of the pickled jalapeños and brine. I added some fresh scallion and cilantro which worked nicely.

    Steve

    I made this last night, following the recipe as written, except for grilling the corn on a sear-burner. It was delicious, and even better today, after the potatoes had a chance to absorb more of the flavor. I used medium-heat jalapeños for the sauce, but added a decorative layer of spicy pickled jalapeño slices on top for those looking for extra zing. The only change I plan to make next time will be to add one more ear of corn.

    Rebekah

    I cheated and used 1.5 cups of frozen fire roasted corn instead of dealing with whole ears. I tossed it in a skillet with the mayo until it was warmed through and smoking a bit. Followed the rest of the recipe, added a bit more mayo and brine. Excellent- can’t wait to make it again!

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