Description
Blackened Mahi Street Corn Rice Bowls are vibrant and flavorful bowls featuring spicy blackened mahi-mahi, creamy Mexican-style street corn, fluffy rice, and fresh toppings for a satisfying meal.
Ingredients
- 1 1/2 lbs mahi-mahi fillets
- 2 tablespoons olive oil
- 1 tablespoon blackening seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 3 cups cooked jasmine rice
- 2 cups corn kernels
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 cup diced tomatoes
- Lime wedges for serving
Instructions
- Pat mahi-mahi dry and rub with olive oil, blackening seasoning, garlic powder, paprika, and salt.
- Heat a skillet over medium-high heat and cook mahi-mahi for 3-4 minutes per side until flaky and cooked through.
- Remove fish and let rest for a few minutes before breaking into large pieces.
- In another skillet, melt butter and cook corn until lightly charred.
- Mix corn with mayonnaise, sour cream, cotija cheese, lime juice, and cilantro to create street corn.
- Divide cooked rice among serving bowls.
- Top rice with blackened mahi-mahi and street corn mixture.
- Add avocado slices and diced tomatoes.
- Garnish with extra cilantro and serve with lime wedges.
Notes
- Fresh or frozen mahi-mahi both work well.
- Adjust blackening seasoning for preferred spice level.
- Grilled mahi-mahi can be used instead of skillet-cooked fish.
- Serve immediately for the freshest flavor.
- Add black beans for extra protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-American