Corn Salad Recipe with Potato and Jalapeño
Author
Gabrielle Chappel
A private chef inspired by what's in season. Season 3 Winner of Gordon Ramsay’s Next Level Chef.
If you’ve ever been to a summer barbecue, you’ve probably seen a potato salad sitting on the picnic table slowly warming up in the sun. While I love a classic potato salad as much as anyone, sometimes I want something a little fresher, a little lighter, and a little more exciting. That’s exactly where this potato corn salad recipe comes in.
This potato corn salad has everything I love about summer cooking. Tender potatoes, sweet corn, fresh herbs, a little heat from the jalapeño, and a bright homemade vinaigrette that ties everything together. It’s creamy without relying on mayonnaise, packed with flavor, and sturdy enough to travel to BBQs, picnics, and potlucks.
Even better, it tastes fantastic warm, chilled, or somewhere in between.
For anyone in the family who doesn’t love a mayo-based salad sitting outside all afternoon, this recipe is about to become your new favorite side dish.
Ingredients:
Potato Base
- 1 1/2 lbs red or multicolor potatoes, cut into 1-inch pieces
- 1 tbsp sea salt
- 4 cups cups water
Corn Mixture
- 1 ear shucked corn on the cob, kernels removed
- 2 tsp butter or coconut oil
- 1 tsp smoked paprika or any paprika
- 1 jalapeño, small dice
- 2 tbsp red onion, small dice
- 1 small green bell pepper, cut into ½-inch pieces
Herbs
- basil, chopped
- cilantro, chopped
Dressing
- jalapeño vinaigrette recipe (prepared separately)
Instructions:
- Add the water and sea salt to a medium pot.
- Add the potatoes and bring to a boil over high heat.Reduce to a simmer and cook until the potatoes are fork tender, about 12–15 minutes.
- Drain the potatoes in a colander and set aside to cool slightly. Do not rinse.
- Heat the butter or coconut oil in a sauté pan over medium-high heat.
- Add the corn kernels and diced jalapeño.Cook for 2–3 minutes, stirring occasionally, until the corn begins to turn golden.
- Add the smoked paprika and stir to coat evenly.
- Cook for another 1–2 minutes.
- Season with a pinch of salt and fresh cracked pepper, then remove from heat.
- In a large bowl, combine the cooled potatoes, corn mixture, green bell pepper, red onion, half of the basil, half of the cilantro, and the jalapeño vinaigrette.
- Gently fold everything together using a wooden spoon or spatula.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl and garnish with the remaining herbs.
- Serve warm or refrigerate for several hours before serving.
- Don't forget to rate this recipe and leave a comment!
Why This Corn Salad Recipe Works
The combination of potatoes and corn might not be the first thing that comes to mind when you think of a corn salad, but trust me on this one.
The potatoes add heartiness and make the dish feel substantial enough to stand beside grilled meats and summer mains. The corn adds sweetness and texture, while the jalapeño vinaigrette delivers brightness, spice, and plenty of personality.
The result is an easy corn salad recipe that feels familiar while still bringing something new to the table.
It has some of the flavors people love in a Mexican street corn salad but takes a completely different approach by swapping creamy mayonnaise-based dressing for a vibrant vinaigrette.
The Secret to Better Potatoes
One of the most important decisions in this recipe is what happens after the potatoes cook.
Many recipes tell you to rinse potatoes after you strain them. I don’t.
When potatoes are still warm, they absorb flavor incredibly well. By letting them cool naturally, they stay ready to soak up all the delicious jalapeño vinaigrette later.
The result is a more flavorful salad from the inside out.
I also recommend salting the cooking water generously with sea salt. It’s one of the easiest ways to build flavor before the potatoes even hit the mixing bowl.
Why Sauté the Corn?
Fresh corn is already delicious, but giving it a quick sauté changes everything.
As the corn kernels hit the hot pan, they begin to caramelize and develop deeper flavor. Add a little smoked paprika and suddenly the salad takes on a subtle smoky quality that pairs beautifully with the jalapeño vinaigrette.
If you’re making this during peak corn season, use fresh corn cut directly from the corn cobs.
Sweet summer corn is hard to beat.
Whether you’re working with yellow or white corn, the technique stays the same.
Corn Salad Recipe: Tips for Maximum Flavor
Don’t Skip the Herbs
The combination of cilantro and basil brings freshness that balances the smoky corn and spicy dressing.
Fresh herbs make a huge difference here.
If cilantro isn’t your thing, try adding a little parsley instead. And don’t skip the red onion—it adds a nice kick.
Let the Salad Rest
This salad gets even better after a few hours in the refrigerator.
Giving the ingredients time to mingle allows the potatoes to absorb more of the vinaigrette and creates a more cohesive dish.
Adjust the Heat
Want more spice?
Leave some jalapeño seeds in the dressing.
Prefer things milder?
Remove all the seeds and membranes before blending.
A Corn Salad Recipe For BBQs, Potlucks and Summer Gatherings
One of my favorite things about this potato corn salad is how practical it is.
Unlike mayonnaise-heavy salads, it holds up beautifully outdoors for short periods of time, making it ideal for BBQs, family dinners, and potlucks.
It’s also easy to make ahead.
In fact, the leftovers are arguably even better the next day.
Store any leftovers in a large bowl or airtight container in the refrigerator and enjoy within three days.
Easy Variations For This Corn Salad Recipe
One of the best parts about this recipe is how adaptable it is.
Here are a few fun additions if you’re feeling creative:
- Crumbled feta cheese
- Crumbled cotija cheese
- Diced avocado
- Halved cherry tomatoes
- Thinly sliced scallions
- Diced cucumbers
- Grilled corn fresh from the grill
- Roasted garlic
You could even serve it alongside grilled salmon for an easy summer dinner.
The base recipe is fantastic as written, but there are plenty of opportunities to make it your own.
What About Classic Potato Salad?
If you’re craving something a little more traditional, this classic potato salad is a nice choice.
Creamy dressings made with mayonnaise, mustard, eggs, and herbs have been showing up at family gatherings for generations.
The difference here is that this recipe feels lighter and brighter. The vinaigrette lets the vegetables shine instead of coating everything in a heavy dressing.
Corn Salad Recipe: FAQ’s
Can I make this ahead of time?
Absolutely. In fact, the flavors improve after a few hours in the refrigerator.
Can I serve it warm?
Yes. This salad is delicious warm, room temperature, or chilled.
What type of potatoes work best?
Red potatoes and multicolor baby potatoes both work beautifully because they hold their shape well after cooking.
Can I use frozen corn?
You can, but fresh sweet corn will provide the best flavor and texture.
Is this a replacement for potato salad?
It can be! This recipe offers many of the same comforting qualities as potato salad while feeling lighter and fresher.
You’ll Make This Corn Salad Recipe Again and Again
There are plenty of side dishes that show up once and disappear. This isn’t one of them.
This corn salad recipe combines tender potatoes, sweet corn, fresh herbs, and spicy jalapeno vinaigrette into a dish that’s easy to make, easy to share, and easy to love. Whether you’re bringing it to a picnic, serving it at a backyard barbecue, or enjoying leftovers straight from the fridge, it’s the kind of recipe that earns a permanent place in your summer rotation.
Other Recipes You Will Love!
Vinaigrette Recipe with Charred Jalapeño and Basil
Street Corn Pasta Salad Ready in 30 Minutes
Red Potato Salad (Easy Greek BBQ Side)
Gabrielle Chappel
Gabrielle (Gabi) is a seasonally inspired chef and educator from Pennsylvania currently based in Los Angeles, CA. She is a graduate from the Institute of Culinary Education’s Health Supportive Culinary Arts program and focuses on plant based cooking. Gabi is the Season 3 Winner of Gordon Ramsay’s Next Level Chef and hosts pop up dinners, educational classes, and private events throughout Los Angeles. Prior to Next Level Chef, Gabi became a “social media chef” through her guest appearances on Conde Nast’s Epicurious YouTube Channel where she became a staple of “4 Levels” and “Pro vs. Novice” amassing millions of views with each video. Gabi grew up in an agricultural town in Central Pennsylvania, she takes a lot of inspiration from the natural unfolding of the seasons within her dishes, and on occasion her Eastern European background through the way she grew up making food with her family. She loves frequenting LAs incredible farmers markets, walking to the beach and hiking.
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