1. Preheat

   Preheat the oven to 425F. Line sheet pan with foil.

   Connect Oven
2. Make Mexican Corn

   Toss corn with oil, lime, chili powder, & salt. Bake for 25-30 minutes.

   • 1 lb Frozen Yellow Sweetcorn Kernels
   • 1 Tbsp Olive Oil
   • 1 , juiced Lime
   • 1 Tbsp Chili Powder
   • 1 tsp Kosher Salt
3. Season & Bake Halibut

   Drizzle halibut with oil on prepared sheet tray. Season with remaining ingredients. Bake for 12-15 minutes.

   • 1 1/4 lb Halibut Fillet
   • 1 , juiced Lime
   • 1/4 bunch , stems removed, chopped Fresh Cilantro Leaf
   • 2 Tbsp Olive Oil
   • 1 Tbsp Chili Powder
   • 1 tsp Kosher Salt
4. Flavor Jicama

   Add all ingredients to a bowl. Stir to combine.

   • 1 , medium dice Jicama
   • 1 Tbsp Olive Oil
   • 1/2 tsp Kosher Salt
   • 2 tsp Chili Powder
   • 1/2 , juiced Lime
5. Warm Up Tortillas

   Wrap tortillas in kitchen towel. Warm in microwave for 1-2 minutes.

   • 8 Corn Tortillas
6. Make Mexican Corn Cont.

   Transfer baked corn mixture to bowl. Add remaining ingredients. Mix well.

   • 1/4 cup Sour Cream
   • 1 Tbsp Cotija Cheese
   • 1/4 cup Mayonnaise Dressing
   • 1/2 , juiced Lime
   • 1/4 bunch , leaves removed Fresh Cilantro Leaf
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
7. Serve & Enjoy

   Pair with good music.

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	Amount per serving	Daily value percentage
Calories	620 kcal
Total Fat	30 g	38%
Total Saturated Fat	6 g	31%
Unsaturated Fat	24 g
Low Cholesterol	85 mg	29%
Sodium	2170 mg	90%
Total Carbohydrate	55 g	20%
Good Source: Fiber	13 g	48%
Sugars Total	7 g
Excellent Source: Protein	34 g	69%
Good Source: Vitamin C	46 mg	50%
Calcium Ca	154 mg	10%
Iron Fe	3.5 mg	20%

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	Amount per serving	Daily value percentage
Good Source: Vitamin D	6.5 µg	35%
Potassium K	1280 mg	25%
Vitamin E	6.5 mg	40%
B-Vitamins
Thiamin	0.2 mg	20%
Riboflavin	0.3 mg	20%
Niacin	12 mg	80%
Pantothenic Acid	1.2 mg	25%
Vitamin B-6	1.2 mg	70%
Folate (B9)	70 µg	20%
Excellent Source: Vitamin B12	1.7 µg	70%
Omega-3s	1 g
Omega3: ALA	1 g

By Innit Culinary Team