Grilled Mexican Street Corn and Baked Parmesan Panko Crusted Fish
Mmmm….so excited to be introducing a brand new product: Bolthouse Farms MAIO. MAIO is a yogurt-based spread that has all the rich and creamy texture of traditional mayo, but with lower fat and calories (only 1 gram of fat and 20 calories per serving). I’m partnering up with them because they rock.
They sent me three of their flavors to try: Plain, Garlic, and Chipotle. So what did I do? I made some delicious recipes, of course!
I’m a huge fan of spice, and I used the Chipotle MAIO to make the classic Grilled Mexican Street Corn.
It came out absolutely scrumptious. Because the Chipotle MAIO has so much flavor, all I needed to add to the grilled street corn was cheese, cilantro, and a squeeze of lime. Everything just went together in harmony and bliss.
I also love everything garlic, so I used the Garlic MAIO to make a delicate Baked Parmesan Panko Crusted Fish.
Another successful dish and perfect for an easy-to-prep dinner.
You can eat the fish by itself OR make it into sliders by simply adding a bun.
Gotta love the Hawaiian Rolls for making fun mini sliders.
You can find MAIO in the refrigerated produce section at Northern California Safeway Stores next to the Bolthouse Farms Dressings. MAIO is a great mayonnaise swap. Use it as a substitute for your sandwiches, wraps, or dips. But most of all, enjoy this spread because it is fabulous and dietitian-approved.
Sarah Koszyk, MA, RDN
*This is a sponsored post. I have received payment, trade and/or products from Bolthouse Farms MAIO in exchange for promoting, however all opinions stated are my own and I only promote products I love.
- 4 ears of shucked corn
- ½ cup Bolthouse Farms MAIO Chipotle flavor
- ½ cup finely crumbled cotija cheese or shredded parmesan cheese
- 3 Tablespoons finely chopped fresh cilantro (divided)
- 1 lime, cut into wedges
Light a grill. While the grill is warming up, add the MAIO Chipotle, cheese, and 2 Tablespoons of cilantro to a bowl and mix.
Clean and shuck the corn. Grill the corn for 8-10 minutes on the grill. Rotating the corn every 2 minutes or so.
Take the corn off the grill and evenly spread the mixture onto the corn using a large spoon or spatula. Sprinkle extra cilantro on the corn and serve with lime wedges.
- Olive oil spray
- ¾ cup Japanese panko breadcrumbs
- ¾ cup Parmesan cheese shredded
- 4 Tablespoons Bolthouse Farms MAIO Garlic flavor
- 3 green onions, finely chopped
- 3 Tablespoons fresh flat-leaf parsley, finely chopped (save 1 Tablespoon for garnish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Sriracha
- 2 Tablespoons freshly squeezed lemon juice
- 4 white fish fillets (about 4 ounces each) *I used Cod for this recipe
- Salt & Pepper to taste
- Lemon wedges (optional)
- 8 Hawaiian Rolls (optional for sliders)
- Preheat oven to 425° Bake. Spray a glass cooking sheet with olive oil spray. In a medium bowl, mix the panko, parmesan, MAIO garlic flavor, green onions, 2 Tablespoons of the parsley, Worcestershire sauce, sriracha, lemon juice, and salt and pepper.
Pat the fish fillets with a paper towel to completely dry them and get extra moisture out. Spread 1 heaping Tablespoon of the mix on both sides of the fish (this way you have 2 Tablespoons total for each fish). Place the fish in the oven and bake for 10 minutes.
Remove. Place under a broiler for 3 more minutes to brown the top of the panko mixture. Remove from the oven. If the fish is flaky, it is ready to be served.
Garnish with the extra parsley and serve with lemon wedges.
To make it a slider, cut each fillet in 2 and put the fish into a mini Hawaiian roll.
Each person gets 2 sliders.
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