Corn and Tilapia Salad


Cook buttery tilapia and corn together, then add a dose of crunch with onions, capers and cherry tomatoes in this great salad. Slideshow:  Salads with Seafood 

Corn and Tilapia Salad
Photo: © Todd Porter & Diane Cu
Total Time:
30 mins


  • 2 ears of corn, shucked (about 2 cups)

  • Two 4-ounce Tilapia fillets

  • 2 tablespoons butter

  • 6 ounces cherry tomatoes, halved

  • 1/4 medium red onion, minced

  • 2 tablespoons capers, drained

  • Kosher or sea salt

  • Fresh cracked pepper


  1. Rinse and pat dry the tilapia. Season with salt and pepper. In a large skillet, melt the butter over medium-high heat. Add the tilapia and cook each side 2-3 minutes or until lightly browned.

  2. Stir in the corn and cook for about 2 minutes, or until the corn is tender and plump (begin to gently break apart the tilapia as you stir). Remove from heat and allow to cool for 15-20 minutes.

  3. Stir in the cherry tomatoes, red onion and capers. Season with salt and pepper. Serve immediately or chill and serve.

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