First up — chili lime salmon. We make some version of this salmon at least once a month here in our house to serve up in either tacos, fajitas, burrito bowls, taco salad, or on its own with a fun topping or salsa such as this. It’s super easy to cook either on the stovetop or in the oven, seasoned with a simple blend of spices and a squeeze of fresh lime, and always SO delish!

Then to this savory salmon, we add one of the world’s best corn salsas — esquites. Also known as elote en vaso or chascas, this creamy Mexican corn salsa is one of my favorites to make this time of year with fresh corn (or you can just as easily use canned or frozen corn too). The corn is caramelized and lightly charred in a bit of butter and then tossed with a flavorful blend of fresh lime juice, cilantro, cheese, red onion, jalapeño, mayo and a touch of chili powder. And while we most often make this as a dip in our house to serve with tortilla chips, we recently whipped up a quick batch to serve over salmon and rice and it was absolutely fantastic. My husband immediately insisted that we make it again stat, so I have a hunch this recipe is quickly going to become a regular in our house.

Feel free to swap in a different protein (such as chicken, pork, steak, shrimp or another kind of fish) in place of the salmon, if you’d like. And of course, feel free to adjust the ingredient amounts in the esquites to make the corn salsa more or less spicy or creamy to taste.

This recipe is so flavorful and simple — I think you’re going to love it!
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