Grilled Catfish with Warm Street Corn Salad


*sponsored post*

I grew up eating catfish—have always loved it for its sweet, mild flavor and buttery texture. And so I’m thrilled to be working in partnership with The Catfish Institute to promote U.S. Farm-Raised Catfish. Besides the fact that it’s always a guaranteed hit with my kids, I love U.S. Farm-Raised Catfish because it’s a sustainable choice I can feel good about: It gets a best choice/green designation from Monterey Bay Aquarium’s Seafood Watch program. 

In the following recipe that I created for this partnership, I grill spice-rubbed catfish fillets to give them a robust, slightly smoky flavor. And I pair these moist fillets with a warm, grilled corn salad based on my love of elote (Mexican street corn). It’s a friendly combo of buttery-rich fish and crunchy-sweet corn that’s brought together under a bright, herby sauce that’s basically a simplified version of chimichurri. This is family-friendly cooking that’s just special enough for company, too.

Yield: 4 servings (serving size: 1 catfish fillet, about 1 1/4 cups salad, and 2 Tbsp. sauce)

Grilled Catfish with Warm Street Corn Salad

prep time: 20 Mcook time: 16 Mtotal time: 36 M
I love this dish! Grilled corn gets tossed with a little mayo (but not too much), lime juice, chili powder, scallions, and cotija cheese for my off-the-cob take on street corn. This warm, savory salad is then topped with a spice-rubbed grilled catfish fillet and a dollop of simplified chimichurri sauce. The textures are wonderful: tender fish, crunchy corn, and unctuous sauce. And the flavors? Oh my! Sweet corn, salty cheese, bright and herby sauce, and rich fish combine in beautiful harmony.


  • 1 medium garlic clove, peeled
  • 1 1/2 cups coarsely chopped cilantro stems and leaves
  • 6 Tbsp. canola oil, divided
  • 1/4 tsp. crushed red pepper flakes
  • 1 1/2 tsp. kosher salt, divided
  • 1 1/2 tsp. grated lime zest, divided
  • 3 Tbsp. fresh lime juice, divided
  • 4 large ears shucked corn
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 4 U.S. Farm-Raised Catfish Fillets
  • 1/4 cup mayonnaise
  • 1 tsp. chili powder
  • 1/2 cup thinly sliced green onions
  • 4 oz. cotija cheese, crumbled (can substitute feta or queso fresco)
  • Lime wedges (optional)


How to cook Grilled Catfish with Warm Street Corn Salad

  1. Preheat grill to medium-high heat.
  2. While grill heats, place garlic clove in a mini food processor; process until finely chopped. Add cilantro; process until finely chopped. With processor running, gradually add 1/4 cup oil until well blended. Add red pepper, 1/4 teaspoon salt, 1/2 teaspoon lime zest, and 1 tablespoon lime juice; pulse until combined. Set aside.
  3. Brush corn with 1 tablespoon oil. Place corn on grill rack; grill until lightly charred on all sides, turning occasionally, about 8 minutes. Remove from grill and cool slightly.
  4. Combine 3/4 teaspoon salt, cumin, garlic powder, and black pepper. Brush catfish fillets with remaining 1 tablespoon oil. Sprinkle evenly on both sides with spice mixture. Arrange catfish on oiled grill rack; grill until fish flakes easily when tested with a fork, about 3-4 minutes per side. Remove from grill and keep warm.
  5. Cut corn kernels off the cobs and place in a large bowl. Combine corn, mayonnaise, chili powder, remaining 1 teaspoon lime zest and 2 tablespoons lime juice, and remaining 1/2 teaspoon salt. Stir in green onions and cheese. Serve corn salad with catfish and sauce. Serve with lime wedges, if desired.
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