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: 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. If you’re vegan or vegetarian, feel free to swap it out with some crispy tofu.
- 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
Instructions
- 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
Loved it! Works great with tofu instead of fish!
I’m so thrilled you liked it! Thank you for taking the time to leave a review 🙂
Justine, you CRUSHED it with this one!!! I’m obsessed- the sweetness from the corn with the alliums and chili crunch heat 🤤 It comes together so easily and we’ll have leftovers for another night now too!
I’m so glad you loved it! Thank you for taking the time to leave a review 🙂
I didn’t have cod so I used canned mussels in a pickled sauce with paprika oil to top the corn rice, so good !! Can’t wait to try with fish next time 😊
Okay wait but I need to try it the way you made it now!
I love when I magically have (most) of the ingredients for a Justine recipe. The corn + miso combination is one I will keep in my pocket. I had leftover quinoa and basmati on hand, so I threw that in there as the rice and it was absolutely delicious. I think I overcooked my cod, so in the future, I may just cook the fish separately and place it on top of the golden goodness.
I’m so glad you liked it! The quinoa and basmati sound like the perfect swap. If you do try it by cooking the fish separately, let me know how it turns out 🙂
I think this is my fav of your recipes yet? I will def make again! I am curious to try putting chili crisp on before steaming the cod to see if it kinda soaks into the fish?? I was also naughty and used frozen corn and can report it worked well
Ahhh this is music to my ears! I’m so glad you liked it and that the frozen corn worked well.
Absolutely wonderful flavor and easy to throw together! Mine took a bit longer but I think it was a function of the pan I used. Reheats beautifully on the stovetop, too!
I’m so glad you liked it! Thank you so much for taking the time to leave a review 🙂
Do you take it off the heat before you steam the fish? That might be a dumb question but I’m worried if I try to guess, I’ll either undercook the fish or overcook the rice.
Keep it on the heat! The rice is pretty tough to overcook, so you’ll have enough time to steam the fish through. Feel free to lower the heat if your burner runs hot and you feel you might scorch the bottom of the pan.
Made this tonight with quinoa – easy and delicious – loved it! Trying to eat more fish and this was a great recipe. My husband loved it too, and we both agreed it would be a good dinner party dish this summer.
I’m so glad you both loved it! I’ll have to try it with quinoa next time!
This was INCRED! I didn’t have cod at my store so I subbed out salmon and it was still great. Also didn’t have scallions (cmon TJ’s!), but I subbed some snow peas for some crunch + sweetness and it was fab.
I’m so glad you loved it and that salmon worked well! Thank you for taking the time to leave a review 🙂
Made this tonight & it was so perfect. None of my usual stores had cod so I had to substitute with a different firm white fish. Was just as tasty but will be on the hunt for cod while corn is still in season. This will be going into rotation.
This is music to my ears, I’m so thrilled you loved it!
This is my hyper fixation meal at the moment. Soooooo good. I have had it with fish, with turkey, with rotisserie chicken. Wow!
I’m so glad you love it!!
I’m so glad you love it!!
This was super good! Easy and unique. The corn stayed a little watery for me and so I may play around with portions next time and potentially heat but will definitely remake this one 👌🏼
So glad you liked it! Your pan and burner might impact the moisture level, so always feel free to play around with the cook time 🙂
Made this for dinner and it was so easy and delicious! I swapped shrimp for the cod.
I’m so thrilled you loved it and shrimp sounds perfect with this!
I’m so thrilled you loved it and shrimp sounds perfect with this!
I came here specifically to see if anyone had done this with shrimp instead. Thanks for the confidence to try it that way!
Is there a whole grain that would go well in this? I don’t love to use just white rice. Otherwise looks great and I’m hoping to make it for my mom this weekend.
People have already tried (and loved) it with quinoa! Can’t wait to hear how you both like it 🙂
Hi Justine,
I can’t wait to try this recipe, but I was wondering if you could tell me what brand of chili crisp you use? There’s so many different brands to choose from!
Thanks so much and have a great day!
Laurie
Hi Laurie! I typically use the Momofuku but any will work. Can’t wait to hear what you think of the recipe 🙂
Absolutely phenomenal! One of my absolute favorites of all time. My rice ( Arborio) was a bit undercooked, but the base recipe is absolutely amazing!
I’m so glad you loved it! Arborio does often takes a little longer to cook than other short-grain white rice. I’d add a splash more liquid and cook it for a few extra minutes next time 🙂
I love this! I felt like mine took longer than instructed but maybe I had the rice on too low of heat. Would make again!
I’m so glad you loved it!
Justine is one of my favorite culinary follows! Our pantry staples always seem to match, but her brain works so much more innovative than mine. I made this recipe, but with quinoa instead of rice. The combo of corn, miso, and chili had me drooling. It was light, but filling and sounds like such an elevated dish yet was easy to make! Will definitely be revisiting this one!
Stop itttt, thank you so much, I’m so glad you love it!
This is a perfect recipe, 10/10, no notes. I am a corn lover so I had to try this when I saw it. I’ve never seen anything like this recipe and it was delicious and unique. The perfect blend of sweet, spicy, and savory. My partner said he’s never had anything like this before. Loved this recipe so much that this is my first review ever because I had to let you know that I will be thinking about this perfect summer dish and making it on repeat! Great job, Justine 🙂 love your content and always recommend your recipes to friends.
Ahh, this is music to my ears! I’m so thrilled you both loved it and thank you so much for taking the time to leave a review <3
This recipe was so little effort for such high reward! I was unsure how good it could be with the minimal ingredients but the miso corn combo was so simple yet so tasty! Justin was definitely right though about watching the cooking time if using other rice (I used jasmine and it did cook through the water faster and started to burn a little on the bottom but I saved it). My husband already is asking me to make it again!
I’m so thrilled you both loved it! Great to know that jasmine cooked a bit quicker. Thank you so much for taking the time to leave a review 🙂
This came together so easily I couldn’t believe how good it was. Such a great recipe of mostly pantry staples. I can’t wait to make again.
I’m so thrilled you loved it! Thank you for taking the time to leave a review <3
A yes from both me and my husband. I love when I have all the ingredients on hand. Only modification, I used frozen cod (which) I thawed. Worked absolutely fine. Excited to try again with some marinated tofu
Ahh this is music to my ears! I’m so thrilled you both loved it and so glad frozen cod worked!
This was incredible! One hundred percent worth getting out the real food processor. We made it with halibut and topped with our favorite locally made pecan chili oil. Can’t wait to try some of the variations people have mentioned — tofu, shrimp, quinoa — it will be a busy corn season!
I’m so glad you loved it! Let me know which variation you try next 🙂
Justine i think this is the first time ive made one of your recipes despite loving your content & stealing ideas here & there lol. … and I am so impressed by this recipe!! It’s so simple and easy and accessible yet interesting and unusual and so flavorful! I was amazed at how little seasoning is required – the miso and chili crisp really hold this up. I used wild rice bc it’s what I had, which made the end product a bit less aesthetically pleasing lol but I really enjoyed the nuttiness and chewiness it added. And it made enough for 5 servings for me!! I’ll be eating it all week. This would be a perfect dinner party dish. Thank you!!! Yum.
I’m so glad you tried it and loved it!! Thank you so much for taking the time to leave a review<3
An absolute banger, and doable one-handed while balancing a clingy toddler on your hip.
Honestly, that is two of the highest compliments. So glad you liked it!
This looks fabulous and I’m trying it this weekend. It’s just my husband and myself and I’m trying to decide if I should just halve the recipe. Some of the other reviews mention heating up leftovers but I’m leery of fish tasting good heated up. What are your thoughts?
Thank you!
Hmmm, my only concern with halving it is if it might impact the rice cooking time. It will make too much food for two people, so maybe do all the rice and only two pieces of cod? That way you will have leftover rice (delicious) without any fish to heat up.
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