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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!

Tilapia with Roasted Corn



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.

Roasted Corn Tilapia

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!

Recipe for moist tilapia with roasted corn

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Tilapia with Roasted Corn
 
Prep time
Cook time
Total time
 
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!
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Preheat the broiler to high.
  2. 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.
  3. Cook the fish until the corn is slightly charred and the fish is cooked through, about 10 minutes. Serve with the lime wedges.
Notes

More Corn-y Recipes

Grilled Corn and Green Chile Dip | www.tasteandtellblog.com

Grilled Corn and Green Chile Dip

Grilled Corn Quesadillas | Taste and Tell

Grilled Corn Quesadillas

Chipotle Corn Chowder

Chipotle Corn Chowder

Around the Web:
Pesto, Avocado and Corn Grilled Pizza from Crazy For Crust
Black Bean and Corn Quesadillas from Lil Luna
Cheesy Roasted Garlic Corn on the Cob from Just a Taste

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13 Responses to Tilapia with Roasted Corn {Fridays with Rachael Ray}

  1. I actually have a “back pocket recipe” that also involves corn and tilapia….but I like this one better! We have been freaking over corn lately (the hubby is from NE..he needs corn in his life) so this is perfect. GORGEOUS shots too! Pinned :)

  2. Count me in on this one! I want some right now!

  3. Catherine says:

    Looks like a great meal. Blessings, Catherine

  4. looks incredibly delicious.. definitely craving some roasted corn right about now!

  5. dina says:

    i love roasted corn. it looks great!

  6. I hear you about summer. I love it, but it brings some extra items to fill the time and take the energy. I am a heavy duty gardener. I love the results and like doing it, but it does take time. This is light, healthy and quick. Works for me.

  7. Ambar says:

    Your so right! everyone needs a back pocket recipe!

  8. I love how simple this recipe is! I’m excited to try it. Do you know if you could substitute plain yogurt for the mayo?

  9. Joanne says:

    Ooo so it’s almost like elote but on top of fish! This is such an inventive way to use corn. And I totally worry about not eating enough of summer produce also! But, like you, I think I do alright. :P

  10. Chels R. says:

    That looks insanely good! Gonna have to make it!

  11. We love this recipe and make it all.the.time. (truly one of our ‘go-to back pocket recipes’)! I first made it years ago when I saw it in that edition of Every Day with Rachael Ray and have since changed it slightly. I add the zest and juice of one lime to the mayo mixture, and like you said, I wanted some spice but not too much, replaced some of the chili powder with some seafood seasoning. Always a winner in our house!

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