| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 257 | 12g | 2g | 18g |
| sugars | fibre | protein | salt |
| 5g | 4g | 19g | 0.63g |
Why I Love Mexican Fish and Roasted Corn Salad
Growing up in the bread basket of America, the great state of Nebraska, I developed an appreciation for hearty, farm-fresh meals that still warms my soul today. The sweet smell of corn ripening in the fields, the hearty aroma of a fresh beef stew simmering on the stove; these are the hallmarks of Midwestern cuisine that I carry with me in every dish I create. Yet sometimes, inspiration can come from farther fields, as it did with this delectable Mexican recipe called Fish and Roasted Corn Salad.
Finding Inspiration
Although we didn’t have any local Mexican cuisine spots back in my hometown, I was first introduced to this mouthwatering combination of flavors by the renowned chef Rick Bayless. Bayless, known for his robust Mexican dishes, inspired me to venture beyond my Midwestern comfort zone and explore the vibrant flavors of other cultures. It was through his culinary creations that the foundation for this Fish and Roasted Corn Salad was laid, marrying both the familiar and the exotic in one tantalizing recipe.
Crossing Cultures, Merging Flavours
This flavorful fusion salad reminds me a great deal of a traditional Midwestern corn salad, yet with original and exciting Mexican twists. Remember, we’re not placing all the ingredients here, they’re on another part of the site. The white fish fillets—cooked to just the right flakiness—pair wonderfully with the iconic flavors of avocado, lime and cilantro, making it a dish that is as refreshing as it is satisfying. You’ll find the inclusion of the roasted corn harkens back to my Nebraskan roots, introducing an element of sweet, smoky comfort to this otherwise bright, tangy salad.
The best part is the versatility of this dish. It can hold its own as a main course, yet it also makes an incredible companion to other Mexican favorites, like an authentic Chile Relleno, for a truly mouthwatering meal. The Fish and Roasted Corn Salad is a delicious testament to the fact that food is a wonderful medium for blending cultures and taste experiences, creating a culinary adventure with every bite.
So whether you’re a Midwesterner like me, or just someone with a passion for good food, I hope you’ll love this recipe as much as I do. Bon appétit!
What You’ll Need
- 1 1/2 pounds white fish fillets
- 2 ears of fresh corn
- 1/2 cup fresh lime juice
- 2 roma tomatoes, diced
- 1 large avocado, diced
- 1 bell pepper, diced
- 1/2 cup fresh cilantro leaves, chopped
- 1 jalapeno, seeds removed and minced
- 1/2 cup red onion, finely chopped
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1 bag mixed salad greens
Method
Step One
First preheat your grill to medium-high heat. As it’s heating up, season the fish fillets with some salt and pepper. Then place the fish and ears of corn on the grill. Grill the fish for about 3-4 minutes on each side until it’s opaque and flaky. Grill the corn for about 10 minutes, turning occasionally until it’s nicely charred. Once done, remove from the grill and let them cool down.
Step Two
Once the fish and corn have cooled down, shred the fish into chunks with a fork and set it aside. Cut the kernels off the ears of corn and place them in a large bowl.
Step Three
Next, add in the grilled fish, diced tomatoes, diced avocado, diced bell pepper, chopped cilantro, minced jalapeno, and finely chopped red onion into the bowl with the corn. Toss everything together until it’s well combined.
Step Four
In a separate smaller bowl, whisk together the lime juice and olive oil and season with salt and pepper to taste. Pour this dressing over the fish and vegetables in the large bowl. Toss all the ingredients together until they’re evenly coated in the dressing.
Step Five
Finally, serve the fish and roasted corn salad over a bed of mixed greens. Enjoy this fresh and flavourful salad as a light lunch or dinner!
