Corn and Tilapia Salad

• 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.
2. Season with salt and pepper.
3. In a large skillet, melt the butter over medium-high heat.
4. Add the tilapia and cook each side 2-3 minutes or until lightly browned.
5. 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).
6. Remove from heat and allow to cool for 15-20 minutes.
7. Stir in the cherry tomatoes, red onion and capers.
8. Season with salt and pepper.
9. Serve immediately or chill and serve.

corn, butter, cherry tomatoes, red onion, capers, kosher, cracked pepper

Taken from www.foodandwine.com/recipes/corn-and-tilapia-salad (may not work)