There’s something undeniably invigorating about the combination of chili and lime, transporting my taste buds to a sun-soaked street market. I found myself craving a meal that would marry those vibrant flavors, so I decided to whip up Chili Lime Salmon with Mexican Street Corn Sauté. This dish combines the succulent richness of perfectly baked salmon with the sweet crunch of fresh corn, all while flirting with a blend of spices that awaken the palate.
After a long week of fast food meals, I wanted something home-cooked that brought a burst of excitement to my dinner plate. Not only is this recipe a feast for the senses, but it also comes together in just 20 minutes! Whether you’re feeding a crowd or enjoying some me-time in the kitchen, this recipe guarantees a delicious escape from the ordinary. Let’s dive into the flavors of Mexico and create an easy, crowd-pleasing dinner that will leave you wanting more!
Why is Chili Lime Salmon with Mexican Street Corn Sauté a Must-Try?
Vibrant flavors: The zesty combination of chili and lime brings a refreshing twist to the rich, flaky salmon.
Quick and easy: With a cook time of just 20 minutes, this dish is perfect for busy weeknights when you crave something homemade.
Crowd-pleaser: Serve it at your next gathering, and watch as your family and friends rave about this delightful meal.
Savory & sweet balance: The sweetness of the corn sautéed with spices complements the salmon beautifully, offering a dynamic taste experience.
Healthier choice: Ditch the fast food and savor a nutritious, delicious meal that brings wholesome ingredients to your plate.
For more exciting flavors, check out my easy weeknight dinner recipes!
Chili Lime Salmon with Mexican Street Corn Ingredients
For the Salmon
- 1 lb. salmon – fresh filets ensure a moist and flaky texture after baking.
- 1 tsp. coconut oil – adds a hint of sweetness while helping the spices stick to the salmon.
- 1 tsp. chili powder – enhances the dish’s vibrant flavor profile, crucial for the chili lime salmon experience.
- 1/2 tsp. garlic powder – provides a savory depth without overpowering the main ingredients.
- 1/4 tsp. smoked paprika – adds a subtle smokiness that complements the freshness of the salmon.
- 1/4 tsp. salt – essential for highlighting the other flavors.
- Zest and juice of 1 lime – brightens and elevates the overall taste, bringing freshness to each bite.
For the Mexican Street Corn Sauté
- 2 tsp. olive oil – used for sautéing the garlic and corn to achieve a perfect golden color.
- 3-4 ears fresh corn – sweet corn gives a delightful crunch and flavor to the sauté.
- 1 clove garlic, minced – infuses a beautiful fragrance and enhances the sauté’s richness.
- 1/4 tsp. chili powder – additional spice to complement the corn’s sweetness.
- 1/4 tsp. salt – balances the sweetness of the corn and highlights all other flavors.
- 2 T. chopped fresh cilantro – adds a burst of freshness and color, making the dish visually appealing.
- Juice of 1/2 a lime – a final splash of acidity to mimic the salmon’s zest.
- 1 T. plain Greek yogurt or sour cream – creates a creamy element to the sauté, tying all the flavors together.
- 1/2 c. cotija cheese, crumbled – adds a salty, creamy topping that complements the corn beautifully.
For Serving
- Lime wedges – perfect for adding an extra zing right before eating.
Now that you have all the ingredients ready, let’s bring this dish to life! Dive in and savor the experience of creating a truly unforgettable dinner.
How to Make Chili Lime Salmon with Mexican Street Corn Sauté
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Preheat the oven: Set your oven to 400℉. Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
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Mix the spice paste: In a small bowl, blend coconut oil, chili powder, garlic powder, smoked paprika, salt, and lime zest until you have a smooth paste. This fragrant mixture is the key to the salmon’s flavor.
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Apply the spice rub: Generously rub the spice paste over the salmon filets, ensuring they’re evenly coated. Squeeze the juice of one lime over the top, enhancing the flavors even further.
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Bake the salmon: Place the seasoned filets on the prepared baking sheet and pop them in the oven. Bake for about 20 minutes or until the fish flakes easily with a fork.
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Sauté the corn: While the salmon is baking, heat a large skillet to medium-high. Add the olive oil and minced garlic. Sauté for about 1 minute until fragrant, then add the corn, 1/4 tsp. of chili powder, and salt. Cook for 10-15 minutes, stirring occasionally until the corn is golden brown and tender.
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Finish the corn sauté: Once the corn is nicely cooked, remove it from the heat. Stir in lime juice, Greek yogurt, fresh cilantro, and crumbled cotija cheese until well combined. This creamy mixture will elevate your street corn to new heights!
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Serve it up: Place the baked salmon over a generous bed of the delicious Mexican street corn sauté. Top with extra cotija cheese and cilantro for a fresh finish. Don’t forget the lime wedges for an extra burst of flavor!
Optional: Squeeze an additional lime wedge over the salmon before serving for a zesty kick.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chili Lime Salmon with Mexican Street Corn Sauté are perfect for meal prep enthusiasts! You can prepare the spice rub and the corn mixture up to 24 hours in advance. Simply mix the coconut oil, spices, and lime zest for the salmon, and store it in an airtight container in the refrigerator. For the corn sauté, prepare the corn, garlic, and seasonings but hold off on adding the lime juice, Greek yogurt, cilantro, and cotija until just before serving to maintain freshness. When you’re ready to enjoy your meal, bake the salmon and finish the corn sauté for restaurant-quality results with minimal effort!
What to Serve with Chili Lime Salmon with Mexican Street Corn Sauté?
Elevate your dinner experience with delightful sides that amplify the vibrant flavors of this dish.
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Cilantro Lime Rice: This fragrant rice dish complements the zesty salmon and adds a satisfying base to soak up the juices.
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Grilled Asparagus: Tender asparagus brushed with olive oil and grilled brings a smoky touch that aligns perfectly with the spices of the salmon.
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Tomato Avocado Salad: Refreshing and creamy, this salad adds a cool contrast to the heat of the chili, rounding out each forkful beautifully.
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Garlic Bread: Crisp and buttery, this classic side is perfect for sopping up the delicious corn sauté, adding an irresistible crunch.
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Margaritas: Sip on a classic margarita for a refreshing drink that works beautifully with the zesty salmon and bright corn flavors.
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Fresh Fruit Salsa: A blend of mango or pineapple with lime creates a sweet and tangy topping that echoes the dish’s boldnotes while cleansing the palate.
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Chocolate Tres Leches Cake: End your meal on a sweet note with this rich and moist cake, balancing the lively spices with its delectable creaminess.
Expert Tips for Chili Lime Salmon with Mexican Street Corn Sauté
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Salmon Selection: Opt for fresh, wild-caught salmon when possible for the best flavor and texture. Avoid thin filets to prevent overcooking.
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Perfect Bake Time: Keep an eye on the salmon as it bakes; cook just until it flakes easily with a fork to prevent dryness.
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Corn Sauté Technique: Give the corn enough time to get golden brown and caramelized for added sweetness. Don’t rush this step!
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Spice Balance: Feel free to adjust the chili powder to your heat preference. Start with less if you’re cautious about spice—it’s easier to add than to take away.
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Creamy Finish: Greek yogurt or sour cream not only adds creaminess but also balances the heat. Use a dollop for a perfect finish on the corn sauté.
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Garnish Generously: A sprinkle of extra cotija and fresh cilantro elevates the dish’s presentation and flavor. Serve with lime wedges for an added zing!
Chili Lime Salmon Variations
Feel free to unleash your creativity and make this dish your own with these tantalizing twists!
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Spicy Kick: Add sliced jalapeños to the corn sauté for extra heat and a delightful crunch. This will elevate your dish with a fiery burst!
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Herbed Twist: Substitute cilantro with fresh basil or parsley for a different flavor profile. It will add a fresh herbal note that complements the salmon beautifully.
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Cheesy Delight: Swap cotija cheese with feta or goat cheese for creaminess. These cheeses add a unique tang and richness that rounds out the dish.
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Sweet Surprise: Mix in diced bell peppers or a handful of cherry tomatoes to the corn sauté for sweetness and color. The vibrant veggies will brighten both the plate and your palate!
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Zesty Addition: Include a splash of orange juice along with lime juice in the corn sauté. This citrus medley will create a sunny and refreshing flavor combination!
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Grilled Option: Instead of baking the salmon, grill it to add a smoky flavor that pairs perfectly with the street corn. The grill marks add a lovely visual element too!
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Vegan-Friendly: Swap salmon for marinated tofu or portobello mushrooms. These substitutes absorb flavors beautifully while providing a hearty base for the corn sauté.
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Nutty Flavor: Top the corn with toasted pumpkin seeds or crushed walnuts for an added crunchy texture and a nutritious boost. The nutty flavor complements the sweetness of the corn perfectly!
How to Store and Freeze Chili Lime Salmon with Mexican Street Corn Sauté
Fridge: Store leftovers in an airtight container for up to 3 days. Be sure to separate the salmon from the corn sauté to maintain texture.
Freezer: For longer storage, freeze the salmon and corn separately in freezer-safe bags for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat the salmon in the oven at 350℉ for about 10 minutes. The corn sauté can be reheated on the stovetop over low heat, adding a splash of lime juice for freshness.
Chili Lime Salmon with Mexican Street Corn Recipe FAQs
What type of salmon should I use?
Absolutely! It’s best to opt for fresh, wild-caught salmon if available. This type of salmon typically has a richer flavor and better texture than farmed varieties. When choosing filets, look for ones that are thick and moist. Thin filets can easily dry out during cooking, so thicker cuts ensure a juicier result.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the best texture, I recommend keeping the salmon separate from the Mexican street corn sauté. This way, both elements retain their individual flavors and qualities.
Can I freeze Chili Lime Salmon and Mexican Street Corn Sauté?
Yes! For freezing, it’s a good idea to store the salmon and corn separately. Place each in freezer-safe bags and they can be frozen for up to 2 months. When you’re ready to enjoy again, simply thaw them in the fridge overnight before reheating.
What’s the best way to reheat the leftovers?
When reheating the salmon, preheat your oven to 350℉ and place it on a baking sheet for about 10 minutes until warmed through. For the corn sauté, warm it in a skillet over low heat, adding a splash of lime juice to really brighten the flavors as it heats. Stir regularly to ensure even warming.
Can I make this dish with other proteins?
Very! While the Chili Lime Salmon with Mexican Street Corn Sauté is delicious with salmon, you can absolutely substitute with tilapia, mahi-mahi, or even chicken. Simply adjust the cooking time based on the thickness of the protein, ensuring it cooks completely and remains juicy.
Are there any allergy considerations I should be aware of?
Yes, if you or your loved ones have dairy allergies, you could easily swap out the cotija cheese and Greek yogurt for non-dairy alternatives. Additionally, always check spice mixes for any potential allergens—like gluten or specific additives—if you’re using store-bought chili powder or similar spices.
Chili Lime Salmon with Mexican Street Corn Sauté Delight
Ingredients
Equipment
Method
- Preheat the oven to 400℉. Line a rimmed baking sheet with parchment paper.
- Mix the spice paste by blending coconut oil, chili powder, garlic powder, smoked paprika, salt, and lime zest.
- Apply the spice rub generously over the salmon filets, then squeeze lime juice over the top.
- Bake the salmon for about 20 minutes or until the fish flakes easily with a fork.
- While the salmon is baking, heat a large skillet to medium-high. Add olive oil and minced garlic.
- Sauté for about 1 minute, then add corn, chili powder, and salt. Cook until the corn is golden brown.
- Remove from heat and stir in lime juice, Greek yogurt, cilantro, and crumbled cotija cheese.
- Serve baked salmon over the corn sauté, topped with extra cotija and cilantro. Add lime wedges.