Makes 4 servings
You can use any fish that you like in this recipe, like cod, salmon, or even shrimp or calamari. The creamy corn is best cooked the day you plan to enjoy it, but to save time, you can grate the corn up to 2 days ahead and refrigerate tightly covered.
- 8 ears corn, shucked
- Pinch salt, plus as needed
- 1 cup cherry or grape tomatoes, halved
- 1 tablespoon minced shallots
- 2 teaspoons olive oil
- 2 teaspoons white wine vinegar
- 4 tilapia fillets
- 2 tablespoons canola oil
- 1 tablespoon Cajun spice-blend
- 1/4 cup sliced scallions
- Using a box grater set over a large bowl, grate the corn over the largest hole. Grate to the base of each kernel to release all of the corn milk. Transfer the corn to a medium saucepan, add a pinch of salt, and bring to a simmer. Cook, stirring frequently, until the corn is softened and no longer tastes starchy, about 6 minutes. Adjust the seasoning with salt and remove from the heat.
- Meanwhile, in a small bowl, toss the tomatoes, shallots, olive oil, and vinegar. Season with a pinch of salt. Set aside.
- Season the tilapia with the Cajun spice-blend on both sides. Heat the oil in a non-stick or well-seasoned cast iron skillet over medium-high heat. Add the fish and cook until cooked through and browned on both sides, 2 to 3 minutes on each side.
- Reheat the corn, if needed, and serve with the tilapia, topped with the tomato mixture and a sprinkle of scallions.