Description

Indulge in the perfect balance of smoky, juicy grilled salmon and creamy, flavor-packed elote corn for a summer meal that will have your taste buds dancing.

Ingredients

– 4 salmon fillets (about 1 lb total)

– 4 ears of corn, husks and silk removed

– 1/4 cup mayonnaise

– 1/4 cup crumbled cotija cheese

– 1 teaspoon chili powder

– 1/2 teaspoon smoked paprika

– 1/4 cup chopped fresh cilantro

– Juice of 1 lime

– Salt and pepper to taste

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Instructions

1. Preheat your grill to medium-high heat.

2. Rub the salmon fillets with a little olive oil and season generously with salt and pepper.

3. Grill the salmon for 4-6 minutes per side, or until it flakes easily with a fork. Transfer to a plate and keep warm.

4. Grill the corn, turning occasionally, for 10-12 minutes until charred and tender.

5. Using a sharp knife, carefully cut the kernels off the cobs and transfer to a medium bowl.

6. Add the mayonnaise, cotija cheese, chili powder, smoked paprika, cilantro, and lime juice to the bowl. Stir to combine.

7. Serve the grilled salmon immediately, topping each fillet with a generous portion of the elote corn mixture.

Notes

For a creamier elote corn, you can also stir in a tablespoon or two of sour cream or crema. This dish pairs well with a fresh salad or roasted vegetables.

Prep Time: 15
Cook Time: 20
Category: Seafood & Meatless
Method: Grilling
Cuisine: Mexican-Inspired