Description
Blackened Mahi Street Corn Rice is a vibrant and flavorful meal featuring perfectly seasoned blackened mahi-mahi served over fluffy rice with creamy Mexican street corn, fresh toppings, and a zesty lime finish.
Ingredients
- 4 mahi-mahi fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked white rice
- 2 cups corn kernels (grilled or roasted)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 cup crumbled cotija cheese
- 1 avocado, sliced
- 2 tablespoons chopped cilantro
- Lime wedges for serving
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Pat mahi-mahi dry and rub with olive oil, then coat evenly with the seasoning mixture.
- Heat a large skillet over medium-high heat.
- Cook mahi-mahi for 3-4 minutes per side until blackened and cooked through.
- In a bowl, combine corn, mayonnaise, sour cream, lime juice, chili powder, and cotija cheese.
- Mix until the corn is evenly coated.
- Divide cooked rice among serving bowls or plates.
- Top with the street corn mixture.
- Place a blackened mahi-mahi fillet over the rice.
- Add avocado slices and garnish with cilantro.
- Serve with lime wedges and enjoy.
Notes
- Fresh mahi-mahi provides the best texture and flavor.
- Grilled corn adds extra smoky flavor to the street corn mixture.
- Adjust cayenne pepper for your preferred spice level.
- Greek yogurt can be substituted for sour cream.
- Store components separately for meal prep up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-American