Cazón en Adobo with Charred Corn Salsa

By , Test Kitchen Director · 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 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

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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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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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