Swordfish is arguably one of the tastiest and most culinarily diverse pelagic fish. Swordfish meat is incredibly dense, which makes it a perfect candidate for long periods of low-temperature smoking. Smoked swordfish dip isn’t entirely uncommon, but it wasn’t something I ate a lot of until recently. Growing up on the Gulf Coast of Texas, Mexican food has always practically been a food group for me.

Elote en vaso, or corn in a cup, is a Mexican street food that was traditionally served from carts in Styrofoam cups. This simple dish offers so many comforts while packing in tons of flavor. My version of smoked swordfish elote was inspired by the smoked swordfish dips passed around the dock and combines the flaky texture of smoked swordfish with the crispy snap of freshly smoked corn. It can be served warm and eaten with a spoon or cold and eaten with tortilla chips. Either way, it’s an excellent dish for those long afternoons in the cockpit.

Smoked Swordfish Elote Ingredients

• 10 ounces of swordfish (2 cups smoked)

• Coarse salt

• Tajin

• 5 ears of corn

• ½ Lime juiced

• ¼ cup + 2 tablespoons mayo

• ¼ cup + 2 tablespoons Mexican crema

• 1 teaspoon chili powder, plus some additional for garnish

• Cotija cheese

• Cilantro

• Lime wedges

Instructions

1. Pat swordfish dry and place on a wire rack over a baking sheet. Season with coarse salt and a nice coating of Tajin. Place uncovered in a fridge with good circulation for 12-24 hours to dry out. Remove from fridge, pat fish dry and smoke for four hours at 175 degrees F. While that’s working, smoke whole corn ears alongside the swordfish for 1 ½ to 2 hours. Be sure to check the corn frequently. If kernels start turning brown, remove ears.

2. After the swordfish and corn have cooled, cut corn off the cob and flake swordfish into a bowl. Combine with lime juice, mayo, crema, chili powder and mix well. Top with cotija cheese, cilantro and a sprinkle of chili powder. Serve with lime wedges.

Questions

Q: Can this dish be served warm?

Absolutely. Elote is traditionally served warm, but it’s also excellent when served chilled with tortilla chips as a dip.

Q: Do I need to add any salt to the dish?

You can if you would like, although I did not add any salt. The swordfish was a tad bit salty on its own after sitting in the salt and tajin overnight. Taste as you go.

Q: Can I make this offshore?

Well, if you are one of the cool boats that have a smoker offshore, by all means. But I will say this dish keeps incredibly well and is great the next day.

Q: Can I just use all mayo?

Yes! Mayo will produce a tangier elote which is just as delicious and pairs well with the smokiness of the swordfish.