Combining two of my favorite loves..salmon and Mexican street corn was such a good idea. This is going into the weeknight dinner rotation because it’s so quick and easy, and flavorful as heck. It can be repurposed into so many things like tacos, for example. Probably a given, I know. Or, you can add it to a bed of greens!
The salmon is super easy. It gets rubbed with some of my favorite spices, and then gets topped with a little lime juice and zest. Next, it goes into the oven for a quick 20 minutes, and that’s it! I make this version often because it’s delicious and takes no time.
For those of you who aren’t familiar with Mexican street corn or “elotes”, get ready. It’s basically one of the most wonderful combinations on this earth. Fresh ears of corn are grilled, topped with Mexican crema and/or mayo, chili powder, garlic, lime, cilantro, and finished with cotija cheese. It’s seriously a dream.
This is kinda my deconstructed version and it would be equally delicious on its own, mixed into quinoa for a vegetarian version, or topped with shrimp, chicken, or steak if you’re not a salmon fan!
And served with a Mexican beer or margarita, of course.
Chili Lime Salmon with Mexican Street Corn Sauté
- For the SALMON:
- 1 lb. salmon (2-3 filets)
- 1 tsp. coconut oil
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 1/4 tsp. salt
- zest and juice of 1 lime
- For the CORN:
- 2 tsp. olive oil
- 3-4 ears fresh corn, cut off the cob (about 2.5 cups)
- 1 clove garlic, minced
- 1/4 tsp. chili powder
- 1/4 tsp. salt
- 2 T. chopped fresh cilantro + extra for topping
- juice of 1/2 a lime
- 1 T. plain Greek yogurt or sour cream
- 1/2 c. cotija cheese, crumbled + extra for topping
- lime wedges for serving
Preheat oven to 400℉. Line a rimmed baking sheet with parchment. In a small bowl, combine coconut oil, chili powder, garlic powder, smoked paprika, salt, and lime zest. Stir into a paste. Rub mixture onto salmon evenly, then squeeze with lime juice. Bake for 20 minutes, possibly a few minutes less. (My filets were pretty thick).
- In the meantime, heat a large skillet to medium high. Add the olive oil and garlic, and sauté for 1 minute or until fragrant. Add corn, chili powder, and salt, and sauté for 10-15 minutes until corn starts to get a little golden. Remove from heat and stir in the lime juice and Greek yogurt. Stir. Finish with the cilantro and cotija and stir to combine.
- Serve the salmon over a bed of the mexican street corn, and top with extra cotija and cilantro. Serve with lime wedges.