Spiced Salmon Bowls with Charred Corn and Cotija

These vibrant salmon bowls bring together tender, spice-crusted fish with sweet charred corn and a creamy, smoky red pepper sauce. Finished with crumbled cotija cheese and a squeeze of lime, every bite is a burst of bold, fresh flavor.

Ready in just 20 minutes, this recipe is perfect for busy evenings when you want something satisfying without spending hours in the kitchen. The combination of textures and zesty, smoky notes makes it a weeknight winner.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Drain the corn and pat dry with paper towels. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the corn and cook, stirring occasionally, until golden brown and lightly charred, 4-6 minutes. If the corn pops, cover the pan. Transfer to a medium bowl and wipe out the pan.
2. While the corn cooks, trim and thinly slice the scallions. Quarter the lime. Halve, peel and finely dice the onion.
3. To the bowl with charred corn, add the scallions, mayonnaise, smoky red pepper crema, garlic powder and juice from half the lime. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.
4. Season the salmon with salt, pepper and the Mexican spice blend. Heat a drizzle of oil in the same pan over medium-high heat. Add the onion and cook, stirring, for 1 minute. Push onion to the side, add the salmon and cook until browned and cooked through, about 4 minutes per side. Remove salmon and flake into chunks.
5. Meanwhile, massage the rice package to break up grains. Pour rice into a microwave-safe bowl, add 3 tablespoons water and cover with a damp paper towel. Microwave until warmed through, 1½-2 minutes. Stir in butter until melted; season with salt and pepper.
6. Divide rice between bowls. Top with flaked salmon and street corn. Crumble cotija over the corn and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thaw and drain frozen corn well, then pat dry before charring.

What can I substitute for cotija cheese?

Feta cheese makes a good substitute, as it has a similar salty and crumbly texture.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.