Mexican Street Corn Salmon Taco
“You’ve got 20 minutes and zero patience? Make this. Mexican street corn salmon tacos—AKA your new obsession for the 9 days.
Hot, flaky salmon, charred corn, creamy lemon sauce, and that little smoky kick you didn’t know you needed.
Ingredients
For the Mexican street corn:
4 ears fresh corn
Salt and pepper
2tbsp Greek yogurt
1/4 crumbled feta
1 tsp sweet or smoked paprika
1 tsp lime pepper
1 lemon juiced
Hand fulled chopped up fresh parsley and cilantro
1/2@kosher_tastegarlic clove, minced
For the salmon:
1/2-2lb salmon fillet, skin on
Tsp of salt
1tsp lime pepper
1 lemon zested & juiced
1 tsp sweet paprika
Instructions
For the street corn:
On a parchment lined baking sheets sprayed well with oil place your corn. spray the tops with oil, season with salt and pepper. Broil on low for 10-12m. When the corn is ready, slice  the kernels Into a bowl. Add the yogurt feta lemon juice herb, spices and mix well together. Set aside
For the salmon:
Place the salmon skin side down on a parchment lined well oiled baking sheet. Spray the top of the salmon with oil and season with all the spices and lemon zest. Add the lemon juice over everything. Bake on low broil for 13-15m till doneÂ
To assemble your street tacos: use corn or flower street tortillas. Add some cook salmon to the center. Add your Mexican corn on top, garnish with guacamole and pickled onionsÂ
Optional: dress with a Caesar lime dressing
Eat!