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very easy
Prep Time
5 mins
Total Time
35 mins


3 tbsp
honey, divided
45 mL
1 tbsp
olive oil
15 mL
1 tbsp
chili powder
15 mL
1/2 tsp each
salt and black pepper, divided
2 mL
trout fillet, skin-on
500 g
2 tbsp
30 mL
3 cups
Best Buy Frozen Corn
750 mL
3 tbsp
Compliments Cream Cheese
45 mL
green onions, thinly sliced


Step 1

Preheat oven to 190°C (375°F). Line a rimmed baking sheet with parchment paper. Finely zest the lime; set zest aside.

Step 2

Squeeze out 1 tbsp (15 mL) lime juice. Mix with 1 tbsp (15 mL) of the honey, plus the olive oil, chili powder and ¼ tsp (1 mL) each of the salt and pepper. Place the trout fillet, skin-side down, in the centre of the prepared baking sheet. Rub the honey mixture onto the fillet. Bake approx. 18 min., or until flaky and internal temperature reaches 70°C (158°F).

Step 3

Meanwhile, heat a large frypan over medium heat. Melt the butter and remaining honey in the pan. Add the corn and cook, stirring occasionally, until the kernels are lightly caramelized, about 7 min. Season with remaining ¼ tsp (1 mL) salt and pepper. Turn off the heat. Add the cream cheese. Using the residual heat in the pan, stir until the cheese is melted, approx. 1 min. Taste and adjust seasonings, if needed.

Step 4

Divide the corn mixture onto serving plates. Break the trout fillet into large pieces and scatter overtop. Garnish with the reserved lime zest and finely sliced green onions.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
21 g
Saturated Fat:
8 g
36 g
3 g
16 g
95 mg
29 g
460 mg
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