Pan Seared Cod with Mexican Street Corn Salad
The mild flavor of the cod mellows out the intense spices of the street corn making a lovely balance in this fun dish. Make sure you store your leftover spice mix in an airtight container and use it over and over again.
Serves 4
For the spice mix:
3 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. garlic powder
2 tsp. paprika
2 tsp. dried oregano
2 tsp. onion powder
1 tsp. kosher salt, more to taste
¾ tsp. black pepper, more to taste
¼ cup mayonnaise
¼ cup sour cream
1 lime, halved
2 Tbsp. olive oil
4 cups frozen corn
1 pint grape or plum tomatoes, halved
4 scallions, thinly sliced
½ cup crumbled queso fresco or feta
1½ lb. boneless skinless cod fillet, cut into 4 pieces
In a small bowl, stir all the spice mix ingredients together to combine.
In a large bowl, combine the mayonnaise, sour cream, 2 Tbsp. of the spice mix, and the juice of half the lime.
In a large nonstick skillet over medium heat, heat 1 Tbsp. oil until shimmering. Add the corn and cook, undisturbed until the corn begins to brown in spots, about 5 minutes. Stir and let cook until heated through, about 3 minutes more. Pour into the large bowl with the mayo mix and stir to combine. Stir in the tomatoes, scallions, and queso fresco. Wipe out the skillet.
Heat the remaining 1 Tbsp. oil over medium heat until shimmering. Season the cod with a pinch of the spice mix and a pinch of salt. Sear the cod until golden brown, about 3 minutes. Flip and cook until opaque, about 4 minutes more.
Divide the corn among 4 plates, top each with the cod fillet. Quarter the other half of the lime and squeeze over the cod.