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

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.)