Cazón en Adobo with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flaky cod marinated in Chilean adobo and served with a vibrant salsa of roasted corn and cilantro. This Chilean-inspired seafood recipe, ready in about 35 minutes, pairs cod fillets, soy sauce, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 2 Chilean cuisine 280 cal/serving

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Ingredients

14 ounces cod fillets
2 tablespoons soy sauce
1 tablespoon lime juice
2 cloves garlic
1 teaspoon smoked paprika
1 cup fresh corn kernels
1/4 cup red bell pepper
1/4 cup red onion
2 tablespoons fresh cilantro
1 tablespoon olive oil

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Instructions

Step 1: Whisk together 2 tablespoons soy sauce, 1 tablespoon lime juice, 2 minced garlic cloves, and 1 teaspoon smoked paprika in a shallow dish. Add 14 ounces cod fillets, turning to coat, and marinate for 20 minutes at room temperature.
Step 2: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 cup fresh corn kernels and cook for 5 minutes until slightly charred and golden. Add 1/4 cup diced red bell pepper and 1/4 cup diced red onion, cooking for 3 more minutes until softened. Remove from heat and stir in 2 tablespoons chopped cilantro.
Step 3: Discard marinade from cod. Sear marinated cod in the hot skillet for 3 minutes per side until opaque and flaky. Serve immediately with the charred corn salsa spooned over the top.