Sockeye with elote-style veggies


If you’re not ready to let go of summer quite yet, this recipe makes great use of seasonal vegetables!


Grilled Salmon:

Grilled Elote Style Vegetables:

  • 4 small (or 2 large) ears of corn, husks removed
  • 4 small zucchini, but lengthwise into planks
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3oz. cotija cheese, crumbled
  • Juice and zest of 1 lime
  • 1 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • Lime wedges for serving
  • Sliced avocado for serving (optional)


  • Preheat the grill to medium-high heat (375-400F)
  • Brush salmon fillets with olive oil and sprinkle with salt and pepper. Set aside.
  • Brush corn and sliced zucchini with oil, then sprinkle with salt, pepper, and chili powder.
  • When the grill is hot, place the corn and zucchini over the hottest part of the grill and cook for 5-6 minutes or until zucchini is grill-marked and the corn is slightly charred. Rotate the corn and flip the zucchini, cooking for another 5-6 minutes.
  • Add the salmon fillets to the grill skin-side down and cook for 8-10 minutes or until flesh is no longer opaque and it flakes easily with a fork.
  • When vegetables are tender and slightly charred, remove them to a plate (they may be done before the salmon is done, depending on where they are on the grill).
  • Cut corn kernels from the cob and dice grilled zucchini into 1/4-inch cubes. Place in a bowl, toss with lime juice and zest, cotija cheese, and fresh cilantro. Taste and adjust seasonings as needed (salt, pepper, chili powder). Serve vegetables over salmon with lime wedges.