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This meal is basically summer on a plate.
Every June, I start dreaming about sweet summer corn- it’s one of those vegetables I wait patiently for all year long.
This corn salad is fabulous on its own for a light al fresco lunch- it’s crunchy, sweet, creamy, and bright. But top it with a simply prepared piece of cod and you’ve got a completely delicious dinner.
I lightly dredge the fish in flour to get a crisp, golden coating—it’s a small step that adds just the right amount of texture against the nubby, fresh corn. It’s always the little details that make the biggest difference.
This dish also works beautifully with halibut or even grilled shrimp—so feel free to make it your own. As always, I want these recipes to be flexible, approachable, and delicious for as many of you as possible.
😍 Why I love this Crispy Cod & Summer Corn Salad
I love eating light in the summertime, and this is the perfect example of a fresh, satisfying meal. I grab my veggies from the farmers market, come home, and quickly assemble everything for an al fresco lunch or dinner under the summer sun.
This corn salad is incredible on its own- crunchy, sweet, and bright- but it’s also wonderfully versatile. I like to serve it with the crispy cod in the recipe, but have also tried it with halibut, salmon, & grilled shrimp. You really can’t go wrong!
🗒️ Ingredients
Cod Fillets: A mild, flaky white fish that cooks quickly and has a delicate texture holds up well to light dredging and pan-frying.
GF or All Purpose Flour: Will create a thin, crisp coating on the fish that enhances texture without overpowering the flavor.
Avocado oil (can sub vegetable or olive oil):A neutral, high-heat oil ideal for pan-frying.
Corn: Speaks for itself…Sweet, juicy, and bursting with summer flavor.
Cherry Tomatoes: Bright, juicy, and sweet, these bring color and acidity to balance the flavors.
Creamy Goat Cheese: Tangy, smooth, and slightly earthy, goat cheese adds a creamy element that melts into the salad beautifully.
Fresh Basil leaves: Herbaceous and aromatic, basil brings a burst of freshness that ties all the summer flavors together.
Smoked paprika: Adds a hint of smokiness and warmth to the dish- optional, but a lovely extra layer of flavor if you have it.
Extra Virgin Olive Oil: Smooth, fruity, and peppery, EVOO acts as the base for a simple dressing, enhancing the salad without weighing it down.
Lemons: The zest and juice add bright acidity and balance, elevating the dish with a burst of citrus freshness
How to Make Crispy Cod & Summer Corn Salad
🥗To make the salad, combine corn kernels, tomatoes, basil, olive oil, juice from ½ of a lemon, a big pinch of salt, and paprika (if using) in a medium bowl. Toss gently to combine.
🧀Add the goat cheese and toss once more.
⏰Set aside at room temperature to serve with the cod, or refrigerate if you’re a few hours away from serving.
🐟To make the cod, place ½ cup of flour in a large shallow bowl.
🧂Pat the fish dry and sprinkle with ½ teaspoon of salt and a few cracks of pepper.
🔥Heat a large nonstick skillet over medium high heat and add a large swirl of oil.
🍚Dredge the fish on both sides in the flour, shaking off excess, and add it to the pan.
⌚Cook the cod for 5 minutes until a golden crust forms and the fish releases easily.
⌛Flip over and continue to cook for another 2-5 minutes until cooked through. Remove from pan and let rest for a few minutes.
🍽️Serve one filet on top of a mound of corn salad, finished with a squeeze of fresh lemon.
🤲 Substitutions
- Don’t like Cod: Try Salmon, Halibut or Grilled Shrimp
- Don’t have Avocado Oil? Try any neutral oil- light Olive Oil, Vegetable Oil
- Don’t care for Goat Cheese? Substitute with Feta, Mozzarella or even a dairy-free cheese.
FAQ/ Commonly Asked Questions
Yes! If you’re using frozen cod fillets, make sure to thaw them completely in the refrigerator before cooking. Pat them dry with paper towels to remove excess moisture, which will help you get that crispy crust.
You can substitute avocado oil with vegetable oil, olive oil, or even canola oil. The key is to use an oil with a high smoke point to prevent burning when frying the fish.
No, smoked paprika is optional. It adds a subtle smoky flavor to the salad, but if you don’t have it or prefer not to use it, the dish will still be delicious.
To remove the kernels from the corn cobs, first steam or boil the corn for a few minutes to soften. Then, using a sharp knife, carefully slice downward along the sides of the cob to release the kernels. You can also place the corn in a bowl and cut over it to prevent kernels from flying everywhere.
Cod is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you don’t have a thermometer, look for the fish to be opaque and easily flake apart when gently pressed.
Crispy Cod with Summer Corn Salad
Ingredients
- 4 Cod Fillets, 1-2 inch thick
- Gluten Free or All Purpose Flour, for dredging
- Avocado Oil, for frying
- Kosher Salt and Freshly Ground Pepper
- 6 Ears Fresh Corn, steamed and kernels removed and set aside for salad
- 2 Cups Cherry Tomatoes, cut in half
- 1/2 Cup Creamy Goat Cheese, broken apart into pieces
- 1/2 Cup Fresh Basil Leaves, chopped
- 1/2 tsp Smoked Paprika, optional
- 1/4 Cup Extra Virgin Olive Oil
- 2 Lemons
Instructions
Summer Corn Salad
- To make the salad, combine corn kernels, tomatoes, basil, olive oil, juice from ½ of a lemon, a big pinch of salt, and paprika (if using) in a medium bowl. Toss gently to combine.
- Add the goat cheese and toss once more.
- Set aside at room temperature to serve with the cod, or refrigerate if you’re a few hours away from serving.
The Cod
- To make the cod, place ½ cup of flour in a large shallow bowl.
- Pat the fish dry and sprinkle with ½ teaspoon of salt and a few cracks of pepper.
- Heat a large nonstick skillet over medium high heat and add a large swirl of oil.
- Dredge the fish on both sides in the flour, shaking off excess, and add it to the pan.
- Cook the cod for 5 minutes until a golden crust forms and the fish releases easily.
- Flip over and continue to cook for another 2-5 minutes until cooked through. Remove from pan and let rest for a few minutes.
- Serve one filet on top of a mound of corn salad, finished with a squeeze of fresh lemon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So refreshing! Perfect summer dinner!
This is very good. I really enjoyed it. It tasted even better the next day for lunch. The only thing was that I didn’t get the cod crispy but I did something wrong, maybe not drying the fish enough…
This worked exactly as written, thanks!