Makes 2 servings

2⁄3 cup fresh or frozen sweet corn kernels
1⁄4 cup finely chopped onion
1⁄4 cup finely chopped red bell pepper
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary leaves
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
2 tilapia fillets (4 to 5 ounces each)
1 teaspoon olive oil

Preheat oven to 400 degrees F.

Combine corn, onion, bell pepper, garlic, 1⁄2 teaspoon fresh rosemary, 1⁄4 teaspoon salt and half the black pepper in small bowl. Spoon half the corn mixture onto square sheets of foil, spreading out slightly. Arrange the tilapia fillets on top of the corn mixture. Brush fish with oil; sprinkle with remaining 1⁄2 teaspoon fresh rosemary, 1⁄4 teaspoon salt and black pepper.
Fold the sides and ends of the foil to seal packets, leaving head space for heat circulation. Place packets on a baking sheet and cook 15 minutes or until fish is opaque throughout. Remove packets and carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates.