Rio Rancho Street Corn Salad with Cotija Crumbles

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A tangy, smoky corn salad with charred kernels, bell peppers, and crumbled cotija cheese for a refreshing taste of New Mexican street food. This Mexican salad recipe (vegetarian), ready in about 25 minutes, pairs corn kernels, red bell pepper, and yellow bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups corn kernels, fresh or frozen
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup cotija cheese, crumbled
• 1/4 cup red onion, finely diced
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp salt
• pinch black pepper

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Char 2 cups corn kernels on a hot grill pan or skillet over medium-high heat for 4-5 minutes, stirring occasionally, until lightly browned in spots.
2. Step 2: Toss 1/2 cup diced red bell pepper, 1/2 cup diced yellow bell pepper, and 1/4 cup finely diced red onion with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp salt, and a pinch of black pepper; cook over medium heat for 5 minutes until peppers are tender.
3. Step 3: Combine charred corn, cooked peppers, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1/2 cup crumbled cotija cheese in a large bowl.
4. Step 4: Season with an additional 1/4 tsp salt and a pinch of black pepper, then toss gently to combine.
5. Step 5: Let sit for 10 minutes to allow flavors to meld before serving chilled or at room temperature.