Skillet Street Corn Salmon

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Step 1

Pat the salmon dry with a paper towel.

Step 2

Over low-medium heat, add olive oil to skillet.

Step 3

Add salmon and season with Spanglish Asadero All Purpose and cook each side for about 4 minutes.

Step 4

Remove salmon and set aside on a plate.

Step 5

Melt butter in a skillet over medium-high heat.

Step 6

Add chopped red onions and cook until softened, about 3 minutes.

Step 7

Add 1 tablespoon chopped fresh garlic and cook for another 30 seconds.

Step 8

Add one cup yellow corn.

Step 9

Add Spanglish Asadero Elote seasoning and stir well.

Step 10

Add the heavy cream and bring to a simmer, then add the cotija, stirring to combine.

Step 11

Add the cooked salmon back to the skillet, then garnish with the cilantro and the juice from both limes.

Step 12

Top with more elote seasoning and cotija as desired.