shot of charred corn & kimchi potato salad in a shallow serving bowl, creamy and colorful with scallions

Charred Corn & Kimchi Potato Salad

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By Millie Pham

If you love bold flavors, this is the potato salad for you. The smoky sweetness of charred corn and the funky tang of kimchi bring this creamy dish to life. It’s like a mashup of comfort food and a spicy snack platter—and it works.

💛 Why I Love This Recipe

Charred Corn & Kimchi Potato Salad

I started making this when I had leftover grilled corn and a jar of kimchi that needed to be used up. I tossed both into a warm bowl of potatoes, added a creamy dressing, and instantly knew I had something special. It’s creamy, crunchy, smoky, tangy, and spicy in the best way.

  • Combines smoky, creamy, and spicy in every bite
  • Easy to prep ahead and serve cold or room temp
  • Way more exciting than traditional potato salad
  • The charred corn gives a sweet pop, while kimchi brings heat and crunch
  • It pairs with just about anything off the grill

🍽 Servings + Time

  • Serves: 6
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes

📊 Macros per serving (approx.)

  • Calories: 265
  • Carbs: 32g
  • Protein: 4g
  • Fat: 13g
  • Fiber: 3g
  • Sugar: 5g

🧪 Why This Recipe Works (Quick Science)

Potatoes are starchy and neutral, which makes them the perfect canvas for bold ingredients. Charring the corn caramelizes its sugars and adds smoky depth. Kimchi, a fermented food, brings brightness and complexity that cuts through the richness of the dressing.

🧾 What You’ll Need

  • 2 lbs baby potatoes, halved
  • 2 ears of corn, husks removed
  • 1/2 cup kimchi, chopped
  • 1/4 cup mayo
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Salt, to taste
  • Sliced scallions or cilantro, for topping (optional)
halved baby potatoes on a small plate, two ears of raw corn with husks removed, chopped kimchi in a small bowl, mayo in a small plate, rice vinegar in a tiny clear jar, sesame oil in a small plate, salt in a pinch dish, sliced scallions on a small plate, all stored in jars or small plates with no labels, arranged neatly

👨‍🍳 How to Make Charred Corn & Kimchi Potato Salad

Step 1: Boil the Potatoes

Add halved baby potatoes to a pot of salted water. Bring to a boil and simmer for about 12–15 minutes, until fork-tender. Drain and let them steam dry.

halved baby potatoes simmering in bubbling water, steam rising, skins slightly glossy

Step 2: Char the Corn

Place the corn directly on a gas burner or hot pan. Cook, turning often, until kernels are lightly blackened and caramelized. Let cool, then slice the kernels off the cob.

 corn on the cob charring over an open flame, with darkened grill marks forming, some golden kernels showing

Step 3: Make the Dressing

In a small bowl, mix mayo, rice vinegar, sesame oil, and a pinch of salt until smooth.

 creamy dressing being stirred together in a small bowl—mayo, rice vinegar, sesame oil, and salt—forming a pale, glossy sauce

Step 4: Combine Everything

In a large bowl, add cooked potatoes, charred corn kernels, and chopped kimchi. Pour dressing over and gently toss to coat.

cooked potatoes, charred corn kernels, and chopped kimchi in a large bowl with creamy dressing being poured over, ingredients colorful and fresh

Step 5: Garnish and Serve

Top with sliced scallions or cilantro, and serve warm, room temp, or cold.

shot of charred corn & kimchi potato salad in a shallow serving bowl, creamy and colorful with scallions

🍴 What to Serve With

  • Grilled steak, chicken, or tofu
  • Crispy fried eggs
  • Roasted vegetables
  • Pickled cucumbers or daikon
  • A side of jasmine or organic rice

📅 Meal Plan Ideas

  • Make a batch for weekday lunches
  • Serve at BBQs as a bold side dish
  • Pack with sandwiches or wraps
  • Toss leftovers with a handful of greens for a hearty salad
  • Use as a filling for veggie grain bowls

⚠️ Common Mistakes

  • Skipping the charring step – it adds key flavor depth
  • Not letting the potatoes steam dry – helps them absorb the dressing better
  • Using too much kimchi liquid – keep it chopped, not soggy
  • Undercooking the potatoes – you want them tender, not firm

❓ FAQ

Can I use canned corn?
Yes, but char it in a hot skillet for that smoky flavor.

Can I make it vegan?
Totally—use vegan mayo.

How long does it last?
3–4 days in the fridge in a sealed container.

Can I serve it hot?
Yes! It’s great warm or cold.

Is it spicy?
It has a little kick from the kimchi, but you can use mild kimchi or add more for heat.

💬 Wrap-Up

This charred corn & kimchi potato salad is smoky, spicy, creamy, and totally addicting. It’s the perfect twist on a classic, and once you try it, it might just become your go-to side. Try it out and let me know how it goes—I’d love to hear what you pair it with!

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