1- Wash and peel the potatoes, then dice them into evenly sized cubes for uniform cooking aim for about 1/2-inch pieces to ensure they cook through without falling apart. Boil the potatoes in salted water for about 10 minutes until they’re barely fork-tender, then drain and let them cool to keep that perfect texture.

2- Next, grill the corn on the cob until it’s lightly charred for that smoky flavor, or if you’re short on time, use fresh kernels warmed in a pan. In a large bowl, combine the cooled potatoes and the corn, then mix in the mayonnaise, lime juice, and spices to coat everything evenly.

3- Once mixed, fold in the red onion, cotija cheese, and cilantro for a burst of freshness. Chill the salad for at least 30 minutes to let the flavors blend, making it even better the next day. Remember, eggs are optional, so add them if you want extra protein.