Smoked Salmon and Mexican Street Corn

Ingredients:

16oz Alaska Smokehouse Smoked Salmon, drained and whole

Lime wedges, for garnish

Olive Oil

For the Street Corn Salad:

3 ears of fresh corn, shucked, and kernels removed (or can sub frozen/thawed)

1/2 cup scallions, thinly sliced

1/2 cup cilantro, chopped

1 large jalapeno, finely diced

2 cloves garlic, finely minced

1/4 cup mayonnaise

1 lime, juiced

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt to taste

Procedure:

Put a 9x13 pan half full of water on the lower rack of the oven.

Preheat oven to 200 F, then on a large sheet pan, coat it with olive oil.

Place the smoked salmon, skin side down, on the sheet pan, then place the pan in the oven and cook for about 10-15 minutes, or until warmed through.

In a large saucepan, add olive oil heat over medium-high heat.

Once hot, add in the corn kernels and season with salt, then cook until the corn has started to char a bit, about 4 minutes, while stirring occasionally.

Remove from heat and set aside.

In a medium mixing bowl, add the scallions, cilantro, and jalapeno.

In a small bowl, whisk together the mayonnaise, lime juice, cumin, chili powder, and garlic until smooth.

Add in the corn to the medium bowl with the salad ingredients, then pour the lime mayonnaise dressing over the top and fold to combine.

Season with more salt if necessary.

When the salmon is warmed through, remove from oven and top with Mexican Street Corn Salad and serve with lime wedges on the side.

This goes great as an appetizer with tostadas or toasted baguette slices or can be used as the family style centerpiece for rice bowls.