Taste of the Wild: Walleye street corn salad

When the summer sun warms the lakes of the Upper Midwest, anglers often find themselves with a bounty of walleyes. While traditional preparations like pan-frying or baking are always delightful, sometimes it’s refreshing to try something new.

Inspired by the vibrant flavors of Mexican street corn, this walleye street corn salad contributed by Sarah Kozlowski combines the delicate taste of fresh-caught walleyes with the zesty, creamy elements of elote, creating a dish that’s both satisfying and light – perfect for a summer evening.

A NOTE FROM THE KITCHEN: This dish is a testament to the versatility of walleye and the joy of combining traditional flavors with new inspirations. Whether you’re hosting a backyard gathering or enjoying a quiet dinner after a day on the lake, this walleye street corn salad brings a delightful twist to your table. You could also substitute jasmine rice for mixed greens or quinoa.

(Elote-Style Fish Bowl)

SERVINGS: 4 | PREP TIME: 15 MINUTES | COOK TIME: 15 MINUTES | TOTAL TIME: 30 MINUTES

INGREDIENTS

4 walleye fillets, skinned and deboned

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon paprika

Salt and pepper, to taste

2 cups sweet corn (Sarah indicated she used/ prefers corn on the cob grilled, but you can use canned or thawed from frozen)

1 ⁄3 cup mayonnaise (or Greek yogurt for a lighter version)

Juice of 1 lime

½ teaspoon chili powder

1 ⁄3 cup crumbled cotija cheese ¼ cup chopped fresh cilantro

4 green onions, chopped

2 cups of jasmine rice (cook to package instructions)

Optional toppings: a whole avocado cut into slices, sour cream

DIRECTIONS

1. Prepare the Walleye: Pat the walleye fillets dry. Rub both sides with olive oil, paprika, garlic powder, salt, and pepper.

2. Cook the Walleye: Grill, pan-sear, or bake the fillets at 375°F for 10–12 minutes, or until the fish flakes easily with a fork. Set aside to cool slightly. (For this recipe Sara said she baked her fish.)

3. Make the Corn Salad: In a mixing bowl, combine the corn, mayonnaise, lime juice, chili powder, cotija, cilantro, and green onions. Mix well to combine.

4. Assemble the Bowl: After you have cooked your rice, place it in a bowl.

5. Add the Walleye: Flake the cooked walleye into bite-sized pieces and distribute evenly over the base.

6. Top with Corn Salad: Spoon the corn mixture generously over the fish.

7. Garnish: Add avocado slices and a dollop of sour cream if desired.

8. Enjoy immediately for a fresh, flavorful meal that celebrates the best of summer fishing.

Recipe and photo by Sarah Kozlowski

ABOUT THE CONTRIBUTOR

Sarah Kozlowski is a content creator, photographer, and small business owner based in Hayward, Wisconsin.

An avid outdoorswoman, she shares stories from the woods, water, and everywhere in between. You can follow her adventures on social media @skozlowskiii or learn more at www.sarahkozlowski.co

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