Elote potato salad with bacon

Cook the bacon until just starting to crisp, not super crispy, so it keeps its fat and flavour; set aside.

Cut the baby Yukon gold potatoes, skin on, into same-sized pieces so they cook evenly.

Boil in salted water five to seven minutes, until tender but not mashable; drain and cool.

Remove the husk and silk from the corn, microwave in a ziplock bag for five minutes to soften it so it colours faster on the grill.

Grill the corn, turning often, until charred all round; cool, then cut the kernels off the cob.

Mix the dressing well: mayo, sour cream, lime juice, chipotle chili powder, smoked paprika, a little garlic powder, salt and pepper.

Fold in the potatoes and corn, then the diced jalapeno, bacon and crumbled Cotija; mix again.

Taste; finish with a little more chili powder and a tiny bit more Cotija.