Street Corn Steak Rice Bowls Recipe
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.
- 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
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
- Preheat Grill: Preheat your grill to medium-high heat to prepare for cooking the steak and vegetables.
- Season Steak: Season the flank steak evenly with salt, pepper, and chili powder to infuse it with flavor.
- 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.
- 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.
- 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.
- 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.
- Serve: Serve each bowl with lime wedges on the side for squeezing over the dish to add brightness and a tangy finish.
- 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
