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Flounder with Elote Salad

Photo: Jeffery Cross; Styling: Jeffrey Larsen

Total time 25 mins

Serves 4

Elote, a typical Mexican street food, is grilled corn on the cob coated with mayonnaise and other toppings. Here, those ingredients become a salad for fish (it would also taste great with steak, pork, or chicken).


  • 3 ears corn, shucked
  • 6 tablespoons vegetable oil, divided
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon distilled white vinegar
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon chipotle chile powder
  • 1 green onion, sliced
  • 1/4 cup coarsely chopped cilantro
  • 2 tablespoons crumbled cotija* or mild feta cheese
  • 4 flounder or sole fillets (6 oz. each)
  • 1/4 teaspoon pepper
  • 1 jalapeño chile, thinly sliced

Nutrition Information

  • calories 444
  • caloriesfromfat 53 %
  • protein 35 g
  • fat 28 g
  • satfat 4 g
  • carbohydrate 17 g
  • fiber 1.7 g
  • sodium 570 mg
  • cholesterol 88 mg

How to Make It

  1. Heat a large (not nonstick) frying pan over medium heat. Meanwhile, shave kernels from corn (you should have about 2 cups). Increase heat to medium-high. Add 2 tbsp. oil, then corn. Cook, without stirring, until corn begins to brown, about 1 minute. Continue to cook, stirring, until corn is cooked through, 30 seconds more. Set aside.

  2. Meanwhile, in a large mixing bowl, combine mayonnaise, lime juice, vinegar, 1/4 tsp. salt, and the chipotle chile powder. Add corn, green onion, cilantro, and cheese, and toss until combined.

  3. Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Season fish with remaining 1/4 tsp. salt and the pepper. Carefully lay 2 fillets in hot oil and cook until golden brown, about 1 1/2 minutes. Turn fish over and cook until opaque throughout, about 30 seconds more. Transfer to plates. Repeat with remaining 2 tbsp. oil and 2 fish fillets.

  4. Spoon corn salad over fish and top with sliced jalapeño.

  5. *Cotija cheese is a semidry, crumbly Mexican cheese; find it at well-stocked grocery stores and Mexican markets.