I've been seeing fresh sweet corn along the side of the road and at farmers' markets for the last month or so. I love fresh picked corn!! It's summer perfection right on the cob, but I'm always on the look out for another way to use my favorite garden treat.
Sometimes it's ok to cut the corn off the cob before cooking because when you do, you can get a delicious dish like this tilapia. So good and super quick! From start to finish this meal takes only 20 minutes. That's including prep time!
If you are worried this may be a little spicy you can cut back on the chili powder, but even my spice haters eat this and ask for seconds.
Tilapia with Roasted Corn
1/4 cup mayonnaise
2 tsp. chili powder
1/4 teaspoon salt
4 tilapia filets (or other mild white fish)
2 tbls. lime juice (fresh or bottled)
1 1/2 cups fresh or frozen corn (thawed if using frozen)
lime wedges, for serving (optional)
Preheat the broiler to high.
In a small bowl, combine the mayonnaise, chili powder and salt. Spread a thin layer of the sauce over the bottom of a baking dish. (Make sure the baking dish is large enough for all 4 pieces of fish. I love the bottom piece to my broiler pan for this.)
Place the fish on top, top fish with lime juice then spread the remaining sauce evenly over the top of the fish. Sprinkle corn over fish.
Cook fish until the corn is slightly charred and the fish is cooked through, about 10 minutes. Serve with the lime wedges.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Welcome to Homemade Wonders!
Hi! I'm Stephani. I'm all about making delicious, family friendly meals, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, eating snickerdoodles and most of all enjoying life and all it's wonders.
This post may contain affiliate links.
Click here for Disclosure Policy.