Pan-Fried Tilapia With Maque Choux

• 3 ears shucked corn
• 1 tablespoon butter
• 1/2 cup chopped onion (1/2 small)
• 1/2 cup grape tomatoes, quartered
• 1/2 cup chopped poblano chile
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 1/2 to 1 teaspoon ground red pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 cup fat-free, less-sodium chicken broth
• 4 (6-ounce) tilapia fillets
• 1 tablespoon olive oil

1. Cut kernels from ears of corn in a medium bowl to catch juices.
2. Melt butter in a large skillet over medium heat. Add corn, onion, and next 4 ingredients; cook 4 minutes, stirring occasionally. Stir in red pepper, thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and chicken broth. Bring to a simmer, and cook 3 minutes. Remove corn mixture from pan; set aside, and keep warm.
3. Wipe pan clean with a paper towel. Sprinkle fish with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat oil in pan over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
4. Spoon maque choux onto plates; top with fish.

corn, butter, onion, grape tomatoes, poblano chile, celery, garlic, ground red pepper, thyme, salt, black pepper, chicken broth, tilapia fillets, olive oil

Taken from www.myrecipes.com/recipe/pan-fried-tilapia-with-maque-choux (may not work)