Ingredients :

• Yukon Gold Potatoes — The variety really matters here. Yukon Golds have that yellow, creamy flesh that holds up during cooking without falling apart. Starchy potatoes are a no-go — they’ll turn to mush in the sauce. If you can’t find Yukon Gold, go for Charlotte or fingerlings; they have the same texture.
• Corn — Fresh in summer, you shuck the ears with a large knife to get firm kernels that sizzle in the hot pan. Out of season, frozen corn grills just as well. Avoid canned corn — it releases too much water and softens the salad.
• Cotija — A dry, very salty Mexican cheese, crumbly like chalk, that doesn’t melt in heat. You can find it in Latino grocery stores or well-stocked supermarkets. No cotija? Crumbled feta or coarsely grated Parmesan do the job perfectly.
• Chipotle Powder — It’s not just pepper — it’s dried smoked jalapeño. It provides that smoky-spicy note that fits perfectly with grilled corn. If you can’t find it, mix smoked paprika with a small pinch of cayenne pepper.