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Chili Lime Salmon with Mexican Street Corn Sauté

Course Main, Seafood
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 -3
Author Molly (Spices in My DNA)


  • 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


  1. 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).

  2. 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.
  3. Serve the salmon over a bed of the mexican street corn, and top with extra cotija and cilantro. Serve with lime wedges.