Description
Street Corn Steak Rice Bowls combine tender grilled flank steak with smoky charred corn and vegetables over fluffy white rice, topped with a creamy chili-lime sauce, cotija cheese, fresh avocado, and cilantro for a vibrant and flavorful Mexican-inspired meal perfect for an easy dinner.
Ingredients
Scale
Steak and Vegetables
- 1 lb. flank steak
- 2 cups corn kernels
- 1 red bell pepper, sliced
- 1/2 cup diced red onion
Base and Toppings
- 2 cups cooked white rice
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/2 cup crumbled cotija cheese
Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon chili powder
- Salt and pepper to taste
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 timing to your desired doneness. Remove from grill and let rest for 5 minutes to retain juices.
- Grill Vegetables: While the steak rests, grill the corn kernels, sliced red bell pepper, and diced red onion directly on the grill until they develop char marks and become tender.
- Make Sauce: In a small bowl, combine sour cream, mayonnaise, and chili powder, mixing well to create a creamy chili-lime sauce.
- Assemble Bowls: Divide cooked white rice among serving bowls. Top each bowl with slices of the rested steak, grilled vegetables, avocado slices, and a generous sprinkle of crumbled cotija cheese.
- Add Sauce and Garnish: Add a dollop of the prepared sauce on top and garnish with chopped fresh cilantro. Serve with lime wedges on the side to squeeze over the dish for brightness.
- Serve and Enjoy: Serve immediately for a hearty, flavorful meal that highlights smoky grilled flavors matched with creamy and fresh toppings.
Notes
- For extra smoky flavor, try grilling the corn on the cob before cutting off the kernels.
- You can substitute flank steak with skirt steak or sirloin if preferred.
- Adjust chili powder in the sauce to your preferred spice level.
- Cook rice ahead of time or use leftover rice for convenience.
- For a dairy-free option, substitute sour cream and mayonnaise with plant-based alternatives and omit cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner Bowl
- Method: Grilling
- Cuisine: Mexican
Keywords: corn rice bowl, easy dinner bowls, mexican steak bowls, steak and corn recipe, steak rice recipe, street corn steak rice bowl
