Servings: (Serves 4)

1¼ pounds cod 1¼ pounds cod
2 teaspoons garlic powder 2 teaspoons garlic powder
2 teaspoons onion powder 2 teaspoons onion powder
1 teaspoon sweet paprika 1 teaspoon sweet paprika
2 teaspoons dried thyme 2 teaspoons dried thyme
½ teaspoon ground cayenne pepper ½ teaspoon ground cayenne pepper
8 ounces plum tomato 8 ounces plum tomato
4 ears corn 4 ears corn
2 lemons 2 lemons
2 cloves garlic 2 cloves garlic
4 ounces mayonnaise 4 ounces mayonnaise
2 avocados 2 avocados
3 tablespoons + 1 teaspoon olive oil 3 tablespoons + 1 teaspoon olive oil
kosher salt kosher salt
black pepper black pepper

Instructions: subheading: Instructions:
1. Pat cod dry with paper towel and season all over with spice mix, cayenne pepper (skip or use half for less heat), and ¾ teaspoon salt, pressing to adhere. Set aside to marinate at room temperature for about 10 minutes.
2. While cod marinates, rinse tomatoes and roughly chop. Shuck corn, discarding husks and silk, and slice kernels off cobs into a large bowl. Need a trick for removing whole corn kernels from the cob? Lay each cob flat on your cutting board and carefully slice kernels off 1 side. Rotate cob and continue slicing to remove kernels on all sides. Halve lemons. Mince garlic.
3. Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add corn and cook, stirring frequently, until charred in spots, about 5 minutes. Return to large bowl and set aside, reserving pan for blackening cod.
4. Wipe pan from corn clean and add 2 tablespoons olive oil over medium-high heat. When oil is shimmering, add cod to pan and sear until spices are blackened and a thin knife inserted into the fish meets no resistance, 2 to 3 minutes per side. Divide among plates for serving.
5. While cod blackens, in a small bowl, whisk together mayonnaise, juice of 1 lemon, and garlic until fully combined. Season with ¼ teaspoon salt and black pepper as desired.
6. Halve avocados and discard pits. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice. Add avocados, tomatoes, juice of ½ lemon, 1 teaspoon olive oil, ½ teaspoon salt, and black pepper to bowl with corn. Toss to combine. Serve salsa with cod, aioli, and remaining lemon, if desired.