Directions
- Prep and Season the Catfish
Pat catfish fillets dry. Rub with olive oil and coat generously with Cajun seasoning, paprika, and salt.
- Grill the Corn
Preheat grill to medium-high. Grill the corn directly over heat until slightly charred, turning occasionally. Let cool, then cut kernels off the cob.
- Make the Corn Salsa
Combine corn kernels, diced red onion, jalapeño, tomatoes, lime juice, and cilantro in a bowl. Stir and chill until serving.
- Grill the Catfish
Grill catfish over direct heat for about 4–5 minutes per side, or until the fish flakes easily.
- Serve and Enjoy
Plate each fillet with a spoonful of bright grilled corn salsa. It’s spicy, sweet, and totally Southern.
