Serves 4

Prep time 15 min.

Cook time 10 min.


4 fresh or frozen skinless tilapia fillets (1 to 1 1/2 lb.)

¼ tsp. black pepper

2 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, drained

⅔ cup half-and-half

½ cup grated Parmesan cheese

2 cloves garlic clove, minced

1 Tbsp. olive oil

1 Tbsp. chopped chives


  1. Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels and sprinkle with pepper. Set aside.

  2. Combine 1 can of corn, half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.

  3. Heat oil in a 12-inch skillet over medium-high heat. Cook tilapia 4 to 6 minutes or until tilapia flakes when tested with a fork, turning once. Remove from skillet; cover and keep warm.

  4. Add blended corn mixture and remaining can of corn to skillet. Cook and stir over medium heat 3 to 4 minutes or until heated through. Serve corn with tilapia fillets. Sprinkle with chives.

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