Ingredient: mayonnaise

Mexican Street Corn

My family goes crazy for Mexican Street Corn. It is served all over the Southwest, usually as a full cob of corn with a skewer tucked into one end. This makes it easier to eat while walking around. We will order it off the cob to ensure that every bit of flavor is devoured. We want each bite to have that tang of cotija cheese and sweetness of the corn. We love the acidity that the lime juice adds and that final hit of heat from the chile powder.

How do all those flavors come together? Well, the corn is grilled and then basted with a mixture of mayo and sour cream, while it is still hot and quickly rolled in copious amounts of cotija cheese. A quick squeeze of lime and sprinkle of chile powder and it is ready!

Is your mouth watering yet? In California, you can get this wonderful treat all year long, but it really is best in summer when corn is at its sweetest. I wanted to find a way to have that flavor on my dinner table all the time, without relying on fresh corn. Popcorn! Let’s put all those flavors together and encrust a piece of halibut. Yeah!  I love the crunch that comes with the popcorn and the subtle flavors of fresh halibut and its light taste with a bit of brininess.

See the notes below on how to get the flavor into popcorn if you aren’t interested in fish.

Mexican Street Corn
Print Recipe
Servings
4 6-oz pieces
Servings
4 6-oz pieces
Mexican Street Corn
Print Recipe
Servings
4 6-oz pieces
Servings
4 6-oz pieces
Ingredients
Servings: 6-oz pieces
Instructions
  1. Whisk together mayonnaise, sour cream, and 2/3 cup cotija cheese.
  2. Add chile powder, lime zest, coriander.
  3. Taste and add salt & pepper if needed, or additional chile powder.
  4. Slather mixture all over halibut. Coat halibut in fresh popped popcorn and sprinkle with remaining cotija cheese.
  5. Bake at 450° for 10-20 minutes. It depends on size of fish. A good rule is 10 minutes per inch of thickness.
  6. Fish is done if it flakes when a fork is twisted in it. Serve with lime wedges and a dollop of remaining sauce on side.
Recipe Notes

So if you don't want fish but would love this flavor on popcorn, mix all the ingredients together. You can leave thick or thin out, slightly, with beer.

Toss while popcorn is HOT and enjoy!

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Always Mama’s!

Mama’s Fish house was officially opened in 1973, in Pa’ia, Maui. I went to Maui for the first time in 1974. So we practically grew up together. I was on the Kannapali side of the island and Mama’s was on the Wailea side. I was hitchhiking from our apartment in Napili to Lahaina, while over at Mama’s, fisherman were pulling their boats up onto the beach to sell their fresh fish. If you look on a map of Maui there is a natural divide and back then, and even kind of today, that divide was very real. As a resident of the Westside I very rarely ventured to the North. If I did, it was probably to go to the airport and if we were eating, it was at Chuck’s Steakhouse. Steakhouses were big in the 70’s & 80’s, on the island.

Throughout the 80’s I would go back to Maui again and again, but it was always back to the Kannapali side and it was mostly to “party”, lay in the sun and repeat. In the mid-nineties, I was invited back by my soon to be fiancé and we stayed on the North side, in Wailea. It was 1997 and this would be my first trip to Mama’s.

Even in 1997, 24 years after it opened, Mama’s was still more a hidden treasure for locals than an in demand tourist destination. The restaurant was way bigger than the shack it started out as, but I bet it still only sat maybe 50 people. The, always missed the first time, driveway was now marked by the very boat they used to catch their fish on. The menu had not changed very much. They still told you who caught the fish and where, on the menu. Their signature dish of Macadamia Nut Encrusted Mahi-Mahi, stuffed with crab was still their best seller and you still got sand in your shoes walking to your table.

After that 1997 trip to Maui, going to Mama’s became a tradition every trip. From 1997, when we got engaged, to 1999 the birth of our first child and beyond; we went every year until 2013. Each year as our children got bigger, so did Mama’s. Now you walk in and go down some stairs to get to the hostess stand. They have valet parking and postcards to send back to the mainland. But they have always remained true to their roots.

When Mama’s opened in 1973, they wanted to showcase the fish and foods of Polynesia. Even in 2000, that remained their driving force. That was the year they re-introduced the long neglected, breadfruit, a fruit similar in texture to a potato but sweetens when cooked, and other Polynesian foods. They began working with local Farmers to grow the best organic produce and they continue to put the name of the fisherman, his catch, and where it was caught on the menu.

Today, Mama’s stays true to itself, even in a restaurant big enough for a convention, that might be held at the new Mama’s Inn, on property. The mahi-mahi is still the signature entrée. Through the years they also became famous for their Ceviche and Maui Banana Macadamia Crisp. This was my first trip there in four years, but it was just as fantastic as it has ever been. They keep their recipes pretty close, so I was unable to get the recipe for the mahi-mahi I had this year. This year it was served with a pineapple beurre blanc. However, I think I’ve come pretty close in re-creating it. I hope when you bite into the tender and mild white fish, the salty taste of the crab and the sweetness of the pineapple beurre blanc, you will be transported to a shack on the beach in Maui.

 

Macadamia Nut Encrusted, Crab Stuffed Mahi-Mahi with a Pineapple Beurre Blanc
Print Recipe
Macadamia Nut Encrusted, Crab Stuffed Mahi-Mahi with a Pineapple Beurre Blanc
Print Recipe
Ingredients
Fish
Stuffing
Servings:
Instructions
  1. Make a horizontal cut in one edge of each fillet, creating a pocket, but leaving the other sides in tact.
  2. Lightly dust the fish fillets with the seasoned flour.
  3. Toss together the macadamia nuts and bread crumbs. Saute the nuts and breadcrumbs in 1 T. butter until just toasted and golden brown.
  4. Mix together the crabmeat, mayonnaise, parsley and old bay. Set aside.
  5. Fill each fillet with about an ounce of stuffing. You can eyeball it. Just make sure it is even among the fillets.
  6. Heat remaining butter and oil in a large sauté pan.
  7. Dip stuffed fillets in egg. I like to do one side at a time and let the excess drip off. Then repeat on other side.
  8. Press the fillet firmly into the topping.
  9. Make sure the sauté pan is hot before placing the fillet and cooking until golden brown, about 1 ½ minutes. Turn and repeat. Be sure to watch closely. Macadamias have a lot of natural oil and can burn quickly.
  10. Remove from pan and keep warm.
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