Corn Salad with Red Snapper

Fresh Corn Salad With Pan-Seared Mexican-Style Red Snapper

Rebecca Touliatos

Good Day Alabama

Makes 2 servings

1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 small onion, sliced into 1/2-inch-thick rings
3/4 cup fresh corn kernels
2 red snapper fillets
2 tablespoons olive oil, divided
3/4 cup chopped tomato
6 cups torn romaine lettuce
Creamy Lime-Cumin Dressing (recipe follows)

1 In a small bowl, combine chili powder, cumin, salt, garlic powder, and pepper; sprinkle over corn, onion, and fish.

2 In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion to skillet; cook for 1 minute. Add corn; cook for 1 minute. Remove from pan. Add remaining 1 tablespoon oil to pan. Add fish; cook for 3 minutes per side or until fish flakes easily when tested with a fork. Remove from pan; cut into 1-inch pieces. Divide onion, corn, fish, tomato, and lettuce between 2 plates. Serve with Creamy Lime-Cumin Dressing.

Creamy Lime-Cumin Dressing
Makes about 11⁄2 cups

1 cup sour cream
1/2 cup whole milk
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
1/8 teaspoon sugar

1 In a small bowl, combine sour cream, milk, lime zest, lime juice, salt, cumin, chili powder, and sugar. Cover and chill for at least 2 hours or up to 24 hours.

Reprinted with permission from Deen Bothers Good Cooking and Hoffman Media.