Inspired by Mexican street corn, this grilled Mexican Corn Salmon is slathered in a fresh corn tossed with mayonnaise, lime juice, spices and Cotija cheese.
Packed with flavor, Mexican Corn Salmon brings the southwest to the northwest. I take the freshest salmon fillet and slather it with mayonnaise and spicy Tajin Mexican Seasoning, grill to perfection and finish off with a mixture of fresh corn off the cob, lime juice, more Tajin Mexican Seasoning, and confetti cilantro. Top with crumbled Cotija cheese and it’s READY to eat!
You’re going to love the bright, fresh flavors..and that mayonnaise you may be raising your brow to. It keeps everything moist and delicious without even knowing it’s there. Not a cilantro fan? Try Confetti Cilantro.
Confetti Cilantro vs. Cilantro
I recently came across Confetti Cilantro and fell in love with the delicate feathery leaves and mild flavor. If you have a family member that won’t eat cilantro, try this variety and they may just love it.
Cilantro is a member of the parsley family and is also known as coriander or Chinese parsley. I tend to use cilantro in most of my dishes and love the fresh flavor it adds. Cilantro can be used in it’s entirety, both the leaves and stems are edible. Add it to salsas, salads, stir fry or as a garnish.
Mexican Corn Salmon
Ingredients
Grilled Salmon
- 1 lb salmon fillet skin on, bones removed
- 1 tbsp mayonnaise
- 1/2 tbsp Tajin Mexican Seasoning with Lime
Mexican Corn Topping
- 1 1/2 cups corn cut off cob about 2 ears of corn
- 1 tbsp mayonnaise
- 1 tbsp fresh cilantro
- 1 tbsp Tajin Mexican Seasoning with Lime
- 1 tsp lime juice
- 1/4 cup Cotija cheese crumbled
Instructions
Grilled Salmon
- Prepare grill. If using a charcoal grill, place charcoals towards one side of grill and make an indirect area on opposite side.
- Coat flesh side of salmon fillet with mayonnaise, then season with Tajin Mexican Seasoning.
- Place salmon fillet skin side down on grill over indirect heat. Close grill cover and cook between 5-10 minutes. Salmon fillets vary in thickness and will require different cooking times. Check your salmon after a few minutes. When salmon turns just barely opaque, it is done. Remove to a serving platter and top with Mexican Corn (see below).
Mexican Corn Topping
- Heat corn kernels over medium heat for a few minutes until just warm.
- Combine corn with mayonnaise, cilantro, Tajin Mexican Seasoning and lime juice.
- Place corn mixture evenly over salmon fillet and crumble Cotija cheese over the top.
Similar Recipes:
- Sweet & Spicy Citrus Salmon
- Pan Seared Cod in Tomatillo Broth
- Scallops with Banza Tropical Rice and Guajillo Mango Sauce
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