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
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)
👨🍳 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.
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.
Step 3: Make the Dressing
In a small bowl, mix mayo, rice vinegar, sesame oil, and a pinch of salt until smooth.
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.
Step 5: Garnish and Serve
Top with sliced scallions or cilantro, and serve warm, room temp, or cold.
🍴 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!