Ingredients:

  • 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 ears fresh sweet corn, kernels sliced off the cob
  • 1 tbsp unsalted butter
  • 1 tbsp apple cider vinegar
  • 1/2 cup mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh basil, finely chiffonaded
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 3 scallions, thinly sliced
  • 1/4 cup red onion, finely diced

Instructions:

  1. Place the potato chunks in a pot of salted cold water. Bring to a boil, then simmer for 10–12 minutes until tender but not falling apart. Drain immediately.
  2. While the potatoes are still steaming, drizzle with apple cider vinegar and toss gently to allow the acid to penetrate.
  3. Heat butter in a skillet over medium-high heat. Add the fresh corn kernels in a single layer and cook undisturbed for 2–3 minutes until charred. Stir and cook for another 2 minutes until nutty and toasted. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk together the mayonnaise, lime juice, mustard, and garlic powder until velvety.
  5. Gently fold in the warm potatoes and charred corn. Stir in the fresh basil, scallions, and red onion. Season with salt and black pepper to taste.