Pan-Seared Salmon with Charred Corn and Lime Crema
Ingredients
- 4 pieces (6 ounces each)salmon fillets (skin-on)
- 3 earscorn
- 2lime
- ½ cupsour cream
- 1jalapeño
- 3 tablespoonolive oil
- ·kosher salt
- ·black pepper
Prep
- 01
Cut kernels from 3 ears of corn and set aside.
- 02
Mince 1 jalapeño (seeds removed for less heat, kept for more).
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side down in the pan and cook for 4 minutes until the skin is crispy. Flip and cook 2-3 minutes more until cooked through. Transfer to a plate.
- 02
In the same skillet, add remaining 1 1/2 tablespoons oil and the corn kernels (cut from the cobs). Stir occasionally and cook for 5-7 minutes until charred and tender. Season with salt and pepper.
- 03
Whisk sour cream, juice of 1 lime, and minced jalapeño together in a small bowl. Taste and adjust lime juice and salt to your liking.
- 04
Divide corn among plates, top with a salmon fillet, and dollop with lime crema. Serve with lime wedges.
Spice Tips
For a spicy kick, leave the jalapeño seeds in the crema or add a pinch of cayenne pepper. For deeper char on the corn, cook it a minute or two longer and don't stir as often. A squeeze of hot sauce (like sriracha or habanero) on the plate adds another layer of heat and brightness.
Make the lime crema up to 1 day ahead and store in the fridge. If fresh corn isn't in season, frozen corn works just as well — no need to thaw.