Cod fillets are quickly sautéed in a skillet until tender and flaky, then finished with a creamy chili‑lime corn relish.
Skillet Cod with Creamy Blackened Corn Relish
This is an effortless summer dish that’s easy to make and delicious any night of the week. The creamy corn relish comes together in about 20 minutes and can be prepared ahead of time.
Coat cod fillets with a light dusting of flour and sauté them in olive oil for a few minutes on each side until golden and flaky. If you prefer a breading‑free option, air fryer cod also works well with this relish.
The flour isn’t required — it simply helps create a light crust and prevents sticking. For a gluten‑free version, season the fish with salt and pepper and cook without flour.
You’re Going to Want to Put this Creamy Corn Relish on Everything
Fair warning: this relish is addictive. It brightens flaky cod and is equally delicious spooned over chips, tacos, grilled chicken, or roasted vegetables.
We may have eaten too much straight from the bowl with tortilla chips the first night — it’s that good. Try a spoonful on whatever needs a bright, creamy, slightly spicy lift.
What to Serve with Skillet Cod and Creamy Corn Relish
Many simple salads or vegetables pair nicely with this dish. Fresh tomatoes dressed in bacon vinaigrette are an especially tasty match; the smoky, acidic dressing complements the creamy, citrusy relish and flaky fish.
Flaky fish, creamy chili‑lime corn, bacon, and tomatoes — a combination that works beautifully together.
More popular seafood recipes:
- Miso Buttered Pasta with Salmon
- Spinach Pasta with Baked Cod and Agrodolce
- Thai Curry Shrimp and Rice
- Weeknight Sushi Bowls
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📖 Recipe
Skillet Cod with Creamy Corn Relish
Cod fillets are sautéed until golden and flaky, then topped with a creamy chili‑lime corn relish. Serve with a simple tomato salad or your favorite summer sides.
Ingredients
For the Creamy Corn Relish:
- 2 ½–3 cups corn (fresh from the cob or frozen and thawed)
- 1 tablespoon extra virgin olive oil
- 2 shallots, minced
- ½ cup mayonnaise
- 2 teaspoons Tajín or another chili‑lime seasoning (see note)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup fresh cilantro, chopped
- ½ cup fresh oregano, chopped
- Juice of 1–2 limes, to taste
For the Cod:
- 2 pounds cod fillets, cut into 4 portions (fresh or thawed)
- Salt and pepper
- ½ cup all‑purpose flour (optional)
- 2 tablespoons extra virgin olive oil
Instructions
Make the Creamy Corn Relish:
- Heat a skillet over high heat until a drop of water sizzles and evaporates. Add the corn and sauté until about half the kernels are blackened. Transfer the corn to a plate to cool to room temperature.
- Add 1 tablespoon olive oil to the skillet over medium heat. Sauté the shallots until soft and just beginning to brown. Scrape the shallots into a bowl and let cool slightly.
- Add the corn, mayonnaise, Tajín (or substitute), salt, pepper, cilantro, oregano, and lime juice to the shallots. Stir to combine, taste, and adjust seasoning. Refrigerate in a covered container until ready to serve.
Cook the Cod:
- Pat the fillets dry with paper towels and season both sides with salt and pepper.
- If using flour, spread it on a plate and press both sides of each fillet into the flour, shaking off excess.
- Heat 2 tablespoons olive oil in a skillet over medium‑high heat until shimmering. Add the fillets and cook undisturbed for 3–4 minutes. Flip when the underside is golden and cook another 3–4 minutes until the fish is opaque and flakes easily.
- Serve the fillets topped with the creamy corn relish.
Notes
Tajín is a chili‑lime seasoning made from dried chilies and lime. If you don’t have it, substitute a Mexican seasoning blend that contains chili powder; if that blend lacks lime, add a bit more lime juice to the relish to taste.
Nutrition Information:
Nutrition values will vary based on ingredient choices and portion sizes.
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