Ensalada cremosa de patata con maíz fresco y albahaca

Ingredientes

• 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

Preparación

1. 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. 2

   While the potatoes are still steaming, drizzle with apple cider vinegar and toss gently to allow the acid to penetrate.

3. 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. 4

   In a large mixing bowl, whisk together the mayonnaise, lime juice, mustard, and garlic powder until velvety.

5. 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.