Chili Lime Salmon with Esquites

Cook the salmon. Meanwhile, heat the oven to 375°F. Place the salmon filets skin-side-down on a small baking sheet and brush the tops and sides of the filets evenly with olive oil. In a small bowl, whisk together the chili powder, garlic powder, cumin and salt, then sprinkle the mixture evenly on top of the salmon filets. Bake for 10 minutes, or until the thickest part of the salmon measures either 125°F (for medium doneness) or 135°F (for medium-well). Remove baking sheet from the oven and immediately transfer the salmon filets to your serving plates.

Prepare the esquites. While the salmon cooks, heat the butter in a large non-stick skillet over medium-high heat until melted. Add the corn and sauté for 5 to 7 minutes, stirring occasionally, until it begins to caramelize and char just a bit. Add the garlic and jalapeño and sauté for 2 minutes more, stirring occasionally. Remove from heat and transfer the corn mixture to a large mixing bowl. Then add mayo, lime juice, cotija, cilantro, chili powder, and toss until evenly combined. Taste and season with salt and pepper as needed.

Combine. Serve the salmon over rice or quinoa, if desired. Then drizzle each salmon filet with a generous squeeze of lime juice, top with the esquites, and enjoy!