Tilapia is covered with a slightly spicy sauce that keeps it nice and moist with roasted corn on top for an amazingly easy summer supper. You can also use frozen corn and serve this year round!
I love summer. I really do. I know it’s so hot that sometimes you just don’t have the energy to do anything, and I know that the kids complain about being bored. But the long days. The camping. The lack of snow. 😉
And the produce. Let’s not forget the produce.
Sometimes I think that I need to be more aware of what’s in season. But then the summer produce starts hitting the shelves, and I think I do ok. Especially when it comes to corn. (And peaches – but we’ll save that one for another day.)
We have been going crazy with the corn lately. And the Utah corn hasn’t even hit the stands yet. But that hasn’t stopped me from stocking up on corn every single time I go to the grocery store. I’ve already made a delicious corn chowder this year, but mostly, we’ve stuck to eating it right off the cob. Today, though, it’s all about the roasted corn.
I’m a believer that everyone needs a back pocket recipe. A what, you ask? I call it a back pocket recipe – a recipe that you can throw together in minutes with very little effort, and one that you usually have all of the ingredients on hand. This, my friends, is the perfect back pocket recipe. I used fresh corn here, but it can easily be done with frozen corn. I always have some sort of fish in the freezer, and with only 6 ingredients – one of those being salt – you know it’s going to be easy.
And let me tell you – I took a bite of this, and declared that it is better than most of the fish dishes I’ve had when I’ve eaten out. Yep. True story. The mayonnaise mixture on the top keeps the fish super moist, and the chile powder adds a little bit of a kick. I only used 1 teaspoon of chile powder so I wouldn’t scare the kids away, but if I was only feeding myself, I would have gone with 2 whole teaspoons.
Don’t forget the roasted corn! I simply cut it from the cob and put it over the top of the fish to roast in the oven. I went a little crazy, because I do love corn so much, so I admittedly used a little more than the 1 1/2 cups called for in the recipe.
Next time you find yourself rushed for time or in need of some dinner inspiration, give this Tilapia with Roasted Corn a try!
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- ¼ cup mayonnaise
- 1-2 teaspoons chili powder
- ¼ teaspoon salt
- 4 tilapia loins or filets (or other mild white fish)
- 1½ cups fresh or frozen corn (thawed if using frozen)
- lime wedges, for serving
- 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 2 quart baking dish. (Make sure the baking dish is large enough for all 4 pieces of fish.) Place the fish on top, then spread the remaining sauce evenly over the top of the fish. Top the fish with the corn.
- Cook the fish until the corn is slightly charred and the fish is cooked through, about 10 minutes. Serve with the lime wedges.
More Corn-y Recipes