The smooth and sweet flavors of this traditional Mexican corn salad pair perfectly with grilled halibut
Ingredients
- For Halibut:
- 4 (6-ounce) halibut fillets
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons salt
- A few grinds of pepper
- 1 avocado, diced (for garnish)
- 1 cup grape tomatoes, sliced (for garnish)
- For Elotes Salad:
- 4 ears of corn, shucked
- 2 tablespoons mayo
- 2 tablespoons sour cream
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- ¼ teaspoon chili powder
- ¼ cup queso fresco, crumbled
- 1 garlic clove, grated
- 1 scallion, chopped, or ¼ cup minced chives
Directions
Grill Corn
Preheat grill over high heat
Grill corn until all sides are slightly charred, around 10 minutes. Allow corn to cool.
Marinate Halibut
Dry halibut fillets with a paper towel until no moisture remains.
Place fillets in a ziploc bag with the olive oil, lime juice, and salt & pepper. Marinate for 10-15 minutes while corn is cooking.
Mix Salad
Cut corn off the cob and place in a medium sized bowl. Add remaining ingredients and mix well. Set aside.
Grill Halibut
Place halibut fillets on a hot grill and cook 4-5 minutes on each side until cooked through.
Serve
Place the grilled halibut fillets on top of a generous serving of elotes. Garnish with tomatoes, avocado, and a little olive oil and lime juice.
