Flounder With Elote Salad

• 3 ears corn, shucked
• 6 tablespoons vegetable oil, divided
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon distilled white vinegar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon chipotle chile powder
• 1 green onion, sliced
• 1/4 cup coarsely chopped cilantro
• 2 tablespoons crumbled cotija* or mild feta cheese
• 4 flounder or sole fillets (6 oz. each)
• 1/4 teaspoon pepper
• 1 jalapeno chile, thinly sliced

1. Heat a large (not nonstick) frying pan over medium heat. Meanwhile, shave kernels from corn (you should have about 2 cups). Increase heat to medium-high. Add 2 tbsp. oil, then corn. Cook, without stirring, until corn begins to brown, about 1 minute. Continue to cook, stirring, until corn is cooked through, 30 seconds more. Set aside.
2. Meanwhile, in a large mixing bowl, combine mayonnaise, lime juice, vinegar, 1/4 tsp. salt, and the chipotle chile powder. Add corn, green onion, cilantro, and cheese, and toss until combined.
3. Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Season fish with remaining 1/4 tsp. salt and the pepper. Carefully lay 2 fillets in hot oil and cook until golden brown, about 1 1/2 minutes. Turn fish over and cook until opaque throughout, about 30 seconds more. Transfer to plates. Repeat with remaining 2 tbsp. oil and 2 fish fillets.
4. Spoon corn salad over fish and top with sliced jalapeno.
5. *Cotija cheese is a semidry, crumbly Mexican cheese; find it at well-stocked grocery stores and Mexican markets.

corn, vegetable oil, mayonnaise, lime juice, white vinegar, salt, chile powder, green onion, cilantro, crumbled cotija, flounder, pepper, chile

Taken from www.myrecipes.com/recipe/flounder-elote-salad (may not work)