Meal under $10: Fish with Mexican corn salad


Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4 for approx. $6.50

  • 3 ears corn on cob, shucked
  • 3 to 4 tablespoons canola or vegetable oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon distilled white vinegar
  • 1/2 teaspoon Kosher salt, divided
  • 1/4 teaspoon chipotle chili powder
  • 1 green onion
  • 1/4 cup cilantro, coarsely chopped
  • 2 tablespoons mild feta cheese or crumbled cotija*
  • 4 cod fillets, 6 ounces each
  • 1/4 teaspoon fresh black pepper
  • 1 to 2 jalapeno chile, thinly sliced

*Cotija, is a crumbly, semidry Mexican cheese that’s so good but didn’t fit in my $10 or less budget.


Heat a large frying pan over medium heat. (Cast iron works great for this if you have one.) Shave kernels from corn. Increase heat to medium-high. Add 2 tablespoons oil. Add corn and cook, without stirring, until corn begins to brown, about 2 minutes. Continue to cook, stirring, until corn is cooked through, about 1 more minute. Set aside.

In large bowl, combine mayo, lime juice, vinegar, 1/4 teaspoon salt, and the chipotle chile powder. Add the corn, green onion, cilantro, and cheese. Toss until combined.

Preheat grill to medium-high heat. Brush fish with remaining oil and season with salt and pepper. Place cod onto oiled grill grates and grill until fish is browned and flakes easily, about 3 minutes per side.

I served a basic grilled zucchini with this meal, which is really easy. Just brush zucchini slices with olive oil and season with salt and pepper. Cook on grill until it browns up and is tender, about 3 to 4 minutes per side. I bought 3 zucchini to feed 4 people.

For pricing – Like I said, the cod was on sale for $3.99 a pound and corn was on sale for 25 cents an ear. The most expensive item in this recipe is the chipotle chile powder, which can be pricey when first buying it but it will last you a long time since you don’t have to use much.

This recipe is courtesy partner site