Dinner

Street Corn Steak Rice Bowls Recipe

ByOlivia Monroe November 2, 2025November 2, 2025

Introduction

Street Corn Steak Rice Bowls combine tender, grilled flank steak with smoky charred vegetables and creamy, tangy sauce. This vibrant dish is a satisfying one-bowl meal that brings bold flavors and easy preparation to your dinner table.

A white bowl filled with a base layer of light brown rice, topped with bright yellow grilled corn seasoned with black pepper and scattered green herbs on the left side, next to a pile of dark brown grilled steak cubes with a slightly crispy outer texture on the right side. Above the corn is a section of fresh pico de gallo made up of finely chopped red onions, red tomatoes, green cilantro, and a few white crumbly cheese bits. A fresh green lime wedge rests on the upper left edge of the bowl, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your grill to medium-high heat.
Step 2: Season the flank steak evenly with salt, pepper, and chili powder.
Step 3: Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove and let it rest for 5 minutes before slicing thinly.
Step 4: While the steak rests, grill the corn kernels, red bell pepper slices, and diced red onion until they are charred and tender.
Step 5: In a small bowl, mix sour cream, mayonnaise, and chili powder to create the sauce.
Step 6: Assemble your bowls by layering cooked white rice, sliced steak, grilled vegetables, avocado slices, and crumbled cotija cheese.
Step 7: Add a dollop of the chili cream sauce on top, garnish with chopped cilantro, and serve with lime wedges on the side.

Tips & Variations

For extra smoky flavor, consider roasting the corn on the cob before cutting off the kernels.
Substitute flank steak with skirt steak or sirloin for a different cut.
Add a pinch of smoked paprika to the sauce for a deeper smoky taste.
Use brown rice or cauliflower rice as a lighter alternative to white rice.
For a vegan version, replace steak with grilled portobello mushrooms and swap sour cream and mayonnaise with plant-based alternatives.

Storage

Store leftover steak, grilled vegetables, and rice separately in airtight containers in the refrigerator for up to 3 days. Keep avocado slices fresh by storing them with a squeeze of lime juice. To reheat, warm the steak and vegetables gently in a skillet or microwave, then assemble the bowl fresh.

How to Serve

A white bowl filled with a base layer of light brown cooked rice, topped with bright yellow cooked corn with green cilantro sprinkled on it on the left side. Next to the corn, there is a small pile of finely chopped red onion and tomato salsa with green cilantro mixed in, and some crumbled white cheese sprinkled on top. On the right side, there are several pieces of grilled dark brown steak cubes with a slightly charred texture and small green cilantro leaves scattered over them. A wedge of light green lime sits on the edge of the bowl. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this indoors if I don’t have a grill?

Yes, you can use a grill pan or cast-iron skillet on the stovetop to sear the steak and char the vegetables. A broiler also works for achieving a similar effect.

How do I know when the flank steak is cooked properly?

For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C) when you remove it from the heat. Let the steak rest before slicing to allow juices to redistribute, ensuring a tender result.