Place the quartered potatoes into a large pot and fill the pot with cold water until the potatoes are completely submerged and covered by an additional inch of water.

Bring the pot of water to a simmer and season generously with salt. Simmer the potatoes for 8 minutes until they are fork tender.

While the potatoes are simmering, make the salad dressing. In a large mixing bowl, add ½ cup of mayonnaise, ½ cup sour cream, 2 tablespoons of pickled jalapeno juice, and the juice and zest of two limes. Whisk the ingredients together until combined. Season the dressing with ½ cup of chopped fresh cilantro, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper. Stir to incorporate.

Once the potatoes have finished cooking, drain them into a colander and immediately add the potatoes to the mixing bowl. Toss with the dressing and let cool for 15-20 minutes. Place the mixing bowl in the refrigerator to cool completely.

Wet and wring out a paper towel with water and wrap it around the corn on the cob. Place the cob on a plate and microwave for 3 minutes. Remove from the microwave and let cool until it’s easy to handle. Cut the corn kernels from the cob and set aside.

Slice the radish, deseed and chop the jalapeno, chop the cilantro, and crumble the cotija.

Stir the corn, radish, jalapeno, and cotija cheese into the cooled potatoes. Stir to combine the components together.

Transfer the salad into a serving bowl and garnish with additional cilantro, cotija, and a sprinkle of tajin. Serve cool alongside your favorite barbecue dishes.