Flounder With Elote Salad Recipe

Name: Flounder With Elote Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears corn, shucked; 6 tablespoons vegetable oil, divided; 2 tablespoons mayonnaise; 2 tablespoons lime juice; 1 teaspoon distilled white vinegar; 1/2 teaspoon salt, divided; 1/4 teaspoon chipotle chile powder; 1 green onion, sliced; 1/4 cup coarsely chopped cilantro; 2 tablespoons crumbled cotija* or mild feta cheese; 4 flounder or sole fillets (6 oz. each); 1/4 teaspoon pepper; 1 jalapeno chile, thinly sliced

Servings: persons

3 ears corn, shucked
6 tablespoons vegetable oil, divided
2 tablespoons mayonnaise
2 tablespoons lime juice
1 teaspoon distilled white vinegar
1/2 teaspoon salt, divided
1/4 teaspoon chipotle chile powder
1 green onion, sliced
1/4 cup coarsely chopped cilantro
2 tablespoons crumbled cotija* or mild feta cheese
4 flounder or sole fillets (6 oz. each)
1/4 teaspoon pepper
1 jalapeno chile, thinly sliced

1
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.
2
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.
3
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.
4
Spoon corn salad over fish and top with sliced jalapeno.
5
*Cotija cheese is a semidry, crumbly Mexican cheese; find it at well-stocked grocery stores and Mexican markets.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ears corn, shucked, 6 tablespoons vegetable oil, divided, 2 tablespoons mayonnaise, 2 tablespoons lime juice, and more.

Yes, Flounder With Elote Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Flounder With Elote Salad

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