Street Corn Steak Rice Bowls Recipe

Introduction

This Street Corn Steak Rice Bowl is a vibrant, satisfying meal that combines tender grilled steak with smoky charred vegetables and creamy toppings. Inspired by the flavors of Mexican street corn, it’s perfect for a quick weeknight dinner or a weekend grill session.

Ingredients

• 1 lb. flank steak
• 2 cups cooked white rice
• 2 cups corn kernels
• 1 red bell pepper, sliced
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1/2 cup crumbled cotija cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your grill to medium-high heat.
2. Step 2: Season the flank steak generously with salt, pepper, and chili powder.
3. Step 3: Grill the steak for 4-5 minutes per side for medium-rare, or adjust time to reach your desired doneness. Remove from grill and let rest for 5 minutes before slicing thinly.
4. Step 4: While the steak rests, grill the corn kernels, red bell pepper slices, and diced red onion until they are charred and tender.
5. Step 5: In a small bowl, mix sour cream, mayonnaise, and chili powder to make a creamy sauce.
6. Step 6: To assemble bowls, start with a base of cooked white rice. Top with sliced steak, grilled vegetables, avocado slices, and crumbled cotija cheese.
7. Step 7: Add a dollop of the chili cream sauce and garnish with chopped cilantro. Serve with lime wedges on the side for squeezing over the bowl.
8. Step 8: Enjoy your flavorful Street Corn Steak Rice Bowl!

Tips & Variations

• For extra smoky flavor, try grilling the corn on the cob before cutting the kernels off.
• Substitute flank steak with skirt steak or sirloin if preferred.
• Use Greek yogurt instead of sour cream for a lighter sauce.
• Add a pinch of smoked paprika to the sauce for a deeper smoky taste.
• For a vegetarian version, replace steak with grilled portobello mushrooms or tofu.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and vegetables gently in a skillet or microwave before serving. Assemble bowls fresh to maintain texture and flavor, especially avocado and cilantro.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and drain it before grilling or sautéing to achieve the best charred flavor.

How can I tell when the steak is done?

Use a meat thermometer for accuracy: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well. Let the steak rest before slicing to retain juices.

Street Corn Steak Rice Bowls Recipe

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★★★★★

4.9 from 88 reviews

A vibrant and flavorful Street Corn Steak Rice Bowl featuring tender grilled flank steak, charred corn, and fresh vegetables served over fluffy white rice, topped with a zesty chili-lime cream sauce and crumbly cotija cheese. This recipe combines smoky, creamy, and fresh elements for a satisfying and colorful meal perfect for a quick dinner or casual gathering.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Protein & Vegetables

• 1 lb. flank steak
• 2 cups corn kernels
• 1 red bell pepper, sliced
• 1/2 cup diced red onion
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro

Base

• 2 cups cooked white rice

Dairy

• 1/2 cup crumbled cotija cheese
• 1/4 cup sour cream

Condiments & Seasonings

• 1/4 cup mayonnaise
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 lime, cut into wedges

Instructions

1. Preheat Grill: Preheat your grill to medium-high heat to prepare for cooking the steak and vegetables.
2. Season Steak: Season the flank steak evenly with salt, pepper, and chili powder to infuse it with flavor.
3. Grill Steak: Place the steak on the grill and cook for 4-5 minutes per side for medium-rare or adjust time to reach your preferred doneness. Once cooked, remove and let it rest for 5 minutes to retain juices.
4. Grill Vegetables: While the steak rests, grill the corn kernels, red bell pepper slices, and diced red onion until they are charred in spots and tender, enhancing their natural sweetness.
5. Make Sauce: In a small bowl, mix together sour cream, mayonnaise, and chili powder until smooth and well combined to create a creamy, spicy sauce.
6. Assemble Bowls: In serving bowls, layer cooked white rice, sliced grilled steak, grilled vegetables, avocado slices, and cotija cheese. Add a dollop of the chili-lime cream sauce on top and garnish with fresh chopped cilantro.
7. Serve: Serve each bowl with lime wedges on the side for squeezing over the dish to add brightness and a tangy finish.
8. Enjoy: Dig into your colorful, flavorful Street Corn Steak Rice Bowl and savor the balanced combination of smoky, creamy, and fresh tastes.

Notes

• For a spicier kick, add extra chili powder or a dash of hot sauce to the sauce mixture.
• Can substitute flank steak with skirt steak or sirloin for similar results.
• If a grill is not available, vegetables and steak can be cooked on a grill pan or broiled in the oven.
• Leftover grilled vegetables can be refrigerated and used for other meals.
• To keep the avocado from browning, add it just before serving.

Keywords: street corn, steak, rice bowls, grilled vegetables, Mexican-inspired, cotija cheese, chili lime sauce