Grill the corn on a char grill. Cool and remove kernels.
Combine the corn with the mayonnaise, sour cream, salt and pepper and cheese. Spread this on top of the fish and heat in an oven or under a salamander.
Serve with the salsa and garnish.
Ingredients
1 ea. Empire’s Treasure® Red Fish, 6-8 oz.
1 tbsp. Contigo® Ancho Chile Paste
1 cup flour, masa corn
salt and pepper
1 1/2 tbsp. Roma® Oil, Olive
1 ear corn, husked
3 oz. Roma® extra heavy-duty mayonnaise
1 oz. Nature's Best Dairy® Sour Cream
1/2 tbsp. Roma® Cheese, Parmesan, grated
1 tbsp. Contigo® fire roasted salsa
1/2 tsp. Peak Fresh Produce® Cilantro, chopped, for garnish
