Cazón en Adobo with Charred Corn Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky cod marinated in Chilean adobo and served with a vibrant salsa of roasted corn and cilantro. This chilean-inspired seafood ready in about 35 minutes blends ounces cod fillets, tablespoons soy sauce, tablespoon lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 3.9 (14 ratings) Prep: 25 min Cook: 10 min Serves 2 Chilean cuisine 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Cazón en Adobo with Charred Corn Salsa take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cazón en Adobo with Charred Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cazón en Adobo with Charred Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cazón en Adobo with Charred Corn Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cazón en Adobo with Charred Corn Salsa?

Chilean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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