Spiced Tilapia with Charred Corn Salad and Lime Rice

This vibrant dish brings together flaky tilapia coated in a warm spice blend of cumin, chili and garlic, pan-seared until golden and crisp. It’s paired with a charred corn salad loaded with fresh cucumber, tomato and cilantro for a burst of summer flavor.

Buttery lime rice and a tangy lime crema tie everything together, making this meal a satisfying and refreshing choice any night of the week. Ready in just 35 minutes, it’s perfect for a quick yet impressive dinner.

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Ingredients

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Slice corn kernels off the cob; discard the cob. Trim and quarter the cucumber lengthwise, then thinly slice crosswise. Dice the tomato. Zest and quarter the lime. Roughly chop the cilantro leaves and stems.
2. Combine rice, ¾ cup water and a pinch of salt in a small pot. Bring to a boil, then cover and reduce to a gentle simmer. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. (Tip: If corn begins to pop, cover the pan with a lid.) Turn off heat; transfer corn to a medium bowl. Wipe out the pan.
4. Pat tilapia dry with paper towels; season all over with salt, pepper and Southwest Spice blend. Heat a large drizzle of oil in the same pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.
5. Meanwhile, add tomatoes, half the cucumber (use all for 4 servings) and half the cilantro to the bowl with corn; toss to combine. Add a squeeze of lime juice and season with salt and pepper. In a small bowl, combine sour cream and half the lime zest. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork and stir in 1 tablespoon butter and remaining lime zest. Season with salt and pepper. Divide rice between plates along with tilapia and corn salad. Top tilapia with lime crema and remaining cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen tilapia?

Yes, just thaw it completely and pat dry before seasoning to ensure a good sear.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt works well for the lime crema.

Can I use a different type of rice?

Absolutely. Basmati or long-grain white rice can be used; adjust cooking time as needed.