Southwest Tilapia

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• butter (divided)
  2 tbsp
• cilantro
  ½ ounce
• corn on the cob
  2 unit
• cucumber
  1 unit
• jasmine rice
  1 c
• lime
  2 unit
• paper towels
• roma tomato
  2 unit
• salt
• sour cream
  4 tbsp
• tilapia
  22 oz
• vegetable oil
  1 tbsp
• water
  ¾ cup

🍳 Cookware

• zester
• small pot
• large pan
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. Slice kernels off corn on the cob ; discard cob. Trim and quarter cucumber lengthwise, then thinly slice crosswise. Dice roma tomato . Zest and quarter lime using a zester . Roughly chop cilantro leaves and stems.

   corn on the cob: 2 unit, cucumber: 1 unit, roma tomato: 2 unit, lime: 2 unit, cilantro: ½ ounce
2. 

   2

   Combine jasmine rice , 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 minutes to ⏱️ 18 minutes . Turn off heat; keep covered until ready to serve.

   jasmine rice: 1 c, water: ¾ cup, salt
3. 

   3

   Meanwhile, heat a drizzle of vegetable 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 minutes to ⏱️ 5 minutes . (TIP: If corn begins to pop, cover pan with a lid.) Turn off heat; transfer to a medium bowl . Wipe out pan.

   vegetable oil: 1 tbsp
4. 

   4

   Pat tilapia dry with paper towels ; season all over with salt, pepper, and Southwest Spice Blend . Heat a large drizzle of oil in pan used for corn over medium-high heat. Add tilapia and cook until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes per side.

   tilapia: 22 oz, paper towels, Southwest Spice Blend: 2 tbsp
5. 

   5

   Meanwhile, add tomatoes, half the cucumber (use all for 4 servings), and half the cilantro to 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 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 4 tbsp
6. 

   6

   Fluff rice with a fork and stir in butter and remaining lime zest. Season with salt and pepper. Divide between plates along with tilapia and corn salad. Top tilapia with lime crema and remaining cilantro. Serve with remaining lime wedges on the side.

   butter: 2 tbsp (divided)