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).

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Credit: Jeffery Cross; Styling: Jeffrey Larsen

Recipe Summary

25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

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

Nutrition Facts

444 calories; calories from fat 53%; protein 35g; fat 28g; saturated fat 4g; carbohydrates 17g; fiber 1.7g; sodium 570mg; cholesterol 88mg.