This Miso Corn Rice with Chili Cod is a one-pan dinner that comes together in about 45 minutes and leans on simple ingredients to build big, layered flavor. It lands right in that sweet spot between peak summer and full comfort food – fresh corn, flaky cod, and white miso all kind of turning into something more once they hit the same pan.
It’s easy in the way you want dinner to be. Aside from blending down the corn, everything goes in the pan, the lid goes on, and you’re basically done thinking about it. It turns soft, a little creamy, a little savory, and just really really good.
And then there’s the chili crisp at the end, which wakes everything up. A little heat over the top that makes the whole thing feel finished in exactly the right way.
What I’m really trying to say is: no judgment if this turns into standing over the pan with a spoon situation.
Table of contents
Ingredients you’ll need
- 4 medium ears of corn
- 1 medium (8 oz) yellow onion
- 3-4 scallions
- 3 tablespoons white miso paste
- 1/4 cup extra virgin olive oil
- Diamond Crystal kosher salt
- Freshly cracked black pepper
- 1 cup short grain white rice
- 2 cups water
- 1 1/2 pounds cod or flounder
- 3 tablespoons chili crisp or chili oil, homemade or store-bought
Ingredient substitutions
- Yellow onion:Â Can be swapped for white onion, red onion, shallot, the white part of one large leek, or a fennel bulb (if you like fennel!)
- Extra virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like!
- White rice: Can be swapped with short grain brown rice, jasmine, basmati, or quinoa. Just be sure to watch, as your cook time may need to be adjusted or you might need an extra splash of water.
- Cod: You can use any flaky white fish like flounder, haddock, halibut, or snapper. Salmon also works if you want something richer, just expect a slightly different cook time.
- Chili crisp or oil: Swap with gochujang (loosened with a little oil), calabrian chili paste, or even red pepper flakes mixed with oil. If spice isn’t your thing, skip it and go for something else – a gingery soy sauce, miso-butter, or scallion oil would also be so good here.
How to make the miso corn rice
- Shuck the corn and slice the kernels from the cobs. Add the kernels to a large food processor. Peel and quarter the onion and add it in as well. Separate the scallion greens from the whites. Remove the stems and add the scallion whites to the food processor. Add 3 tablespoons of white miso paste.
- Process this until the corn, onion and miso blend is a chunky mixture. It doesn’t need to be completely smooth, but it should look like a uniform color and texture.
- Set a 12-inch high-sided sauté pan with a tight fitting lid over medium heat and add 1/4 cup of olive oil. Pour in the corn mixture and season with 1/2 teaspoon of salt and freshly cracked pepper. Cook, stirring occasionally, for 4-5 minutes or until the corn is fragrant.
- Add in 1 cup of rinsed short grain white rice, then pour in 2 cups of water. Mix so the corn and rice are well combined. Reduce the heat to low, cover and let simmer for 20-23 minutes, or until the rice is cooked through and it looks like you have a somewhat firm surface as the top of the rice.
How to add the cod and finish this dish
Portion the cod into 4 pieces and season both sides well with salt and pepper.
When the rice is finished, gently press each piece of fish into the top of the rice. Cover the pan again and let the fish steam for 8-10 minutes, or until opaque and flaky. This will vary based on the thickness of your fish, so feel free to check it often. You want the internal temperature to be at least 135°F.
When the fish is cooked, drizzle each fillet with chili crisp. Scatter the scallion greens on top, then scoop and serve!
Storage tips and how to prep ahead of time
You can definitely prepare this recipe ahead of time! You have a couple options:
You can either cook the rice then store in an airtight container in the fridge for up to 1 week and then, about 10 minutes before you’d like to eat, reheat the rice in a pan and steam the cod on top. Or, you can make everything at the same time, pile it into an airtight container and store in the fridge for up to 3-4 days!
Unfortunately, I do not recommend freezing this recipe and recommend eating it as close to its preparation date as possible.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for similar recipes?
Coconut Breaded Cod with Cilantro Rice
Gochujang Baked Quinoa with Slow Roasted Salmon
Smoky Tomato Quinoa with Tilapia
And that’s it for this Miso Corn Rice with Chili Cod!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions
And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
- 4 medium ears of corn
- 1 medium (8 oz) yellow onion
- 3-4 scallions
- 3 tablespoons white miso paste
- 1/4 cup extra virgin olive oil
- Diamond Crystal kosher salt
- Freshly cracked black pepper
- 1 cup short grain white rice
- 2 cups water
- 1 1/2 pounds cod or flounder
- 3 tablespoons chili crisp or chili oil, homemade or store bought
InstructionsÂ
- Shuck 4 pieces of corn and slice the kernels from the cobs. Add the kernels to a large food processor. Peel and quarter the onion and add it in as well. Separate the scallion greens from the whites and add the scallion whites to the food processor. Add 3 tablespoons of white miso paste.
- Process until the corn, onion and miso blend is a chunky mixture. It doesn’t need to be completely smooth, but it should look like a uniform color and texture.
- Set a 12-inch high-sided sauté pan with a tight fitting lid over medium heat and add 1/4 cup of olive oil. Pour in the corn mixture and season with 1/2 teaspoon of salt and freshly cracked pepper. Cook, stirring occasionally, for 4-5 minutes, or until the corn is fragrant.
- Add in 1 cup of rinsed short grain white rice and 2 cups of water. Mix so the corn and rice are well combined. Reduce the heat to low, cover and let simmer for 20-23 minutes, or until the rice is cooked through and it looks like you have a somewhat firm surface as the top of the rice.
- While the rice is simmering, portion the cod into 4 pieces and season both sides well with salt and pepper.
- When the rice is finished, gently press each piece of fish into the top of the rice. Cover the pan again and let the fish steam for 8-10 minutes, or until opaque and flaky. This will vary based on the thickness of your fish, so feel free to check it often. You want the internal temperature to be at least 135°F.
- During this time, slice up the scallion greens.
- Once the fish is cooked, drizzle each fillet with chili crisp. Scatter the scallion greens on top, then scoop and serve!
Comments
This was such a creative way to use rice! I already made it and really loved it. Thanks Justine! Love all your recipes 🙂
OMG so quick, I’m so thrilled you loved it! Thank you for taking the time to leave a review <3
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