Dinner

Street Corn Tilapia Recipe

Name: Street Corn Tilapia Recipe
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Mexican-inspired
Ingredients: 4 tilapia fillets; Salt and pepper to taste; 2 tablespoons olive oil; 1 cup corn kernels; 1/2 cup mayonnaise; 1/2 cup cotija cheese, crumbled; 1 tablespoon lime juice; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 2 tablespoons fresh cilantro, chopped

ByLila Prescott August 4, 2026August 4, 2026

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Introduction

This Street Corn Tilapia combines tender, flaky fish with a creamy, zesty topping inspired by classic Mexican street corn. It’s a quick and flavorful meal perfect for weeknights when you want something fresh and satisfying.

The image shows a fillet of grilled fish with a golden brown crispy outer layer sitting on a white plate with a white marbled texture surface. On top of the fish, there is a layer of yellow corn kernels mixed with white crumbled cheese and green chopped herbs, sprinkled evenly with a reddish spice powder. Around the fish on the plate are scattered pieces of white cheese, bright green cilantro leaves, and three lime wedges placed behind the fish. The overall look is fresh and colorful, with the fish fillet taking up most of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tilapia fillets
Salt and pepper to taste

2 tablespoons olive oil
1 cup corn kernels

1/2 cup mayonnaise
1/2 cup cotija cheese, crumbled

1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder

2 tablespoons fresh cilantro, chopped

Instructions

Step 1: In a bowl, combine corn kernels, mayonnaise, cotija cheese, lime juice, chili powder, garlic powder, and chopped cilantro. Mix well and set aside.
Step 2: Pat the tilapia fillets dry with paper towels and season both sides with salt and pepper.

Step 3: Heat olive oil in a skillet over medium heat. Cook the tilapia fillets for 3 to 4 minutes on each side until they turn golden brown and are cooked through.
Step 4: Transfer the cooked tilapia to plates and generously spoon the corn mixture on top of each fillet.
Step 5: Garnish with additional cilantro and lime wedges, then serve immediately.

Tips & Variations

For a smoky flavor, lightly char the corn kernels before mixing them with the topping ingredients.
Swap tilapia with other white fish like cod or mahi-mahi for a different taste.
Add a pinch of cayenne pepper to the topping for extra heat.

Use Greek yogurt instead of mayonnaise for a lighter topping option.

Storage

Store cooked tilapia and corn topping separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or microwave before topping with the corn mixture. The topping is best served fresh but can be stirred before serving if stored.

How to Serve

A grilled fish fillet with a golden brown, slightly crispy texture sits on a white plate, topped with a layer of sweet yellow corn kernels mixed with small white crumbles of cheese and sprinkled with green cilantro leaves and red chili powder. Three lime wedges with bright green skin are placed next to the fish on the right side of the plate. Additional green cilantro leaves and white cheese crumbles are scattered around the edges of the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and drain it before mixing to avoid excess moisture in the topping.

Is cotija cheese necessary?

Cotija adds a salty, crumbly texture that complements the dish, but you can substitute it with feta or parmesan if needed.