Flounder with Elote Salad

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 jalapeño chile, thinly sliced

Step 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.

Step 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.

Step 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.

Step 4

Spoon corn salad over fish and top with sliced jalapeño.

Step 5

*Cotija cheese is a semidry, crumbly Mexican cheese; find it at well-stocked grocery stores and Mexican markets.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 444Calories from Fat 53

% Daily Value *
Total Fat 28g44%

Saturated Fat 4g20%
Cholesterol 88mg30%
Sodium 570mg24%
Total Carbohydrate 17g6%

Dietary Fiber 1.7g7%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Flounder with Elote Salad