Street Corn Steak Rice Bowl Recipe

Introduction

Street Corn Steak Rice Bowls bring together juicy grilled flank steak and smoky charred vegetables over a bed of fluffy white rice. With creamy avocado, tangy cotija cheese, and a zesty sauce, this dish bursts with bold, fresh flavors perfect for a satisfying meal any day of the week.

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 with salt, pepper, and chili powder.
3. Step 3: Grill the steak for 4-5 minutes per side for medium-rare or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly.
4. Step 4: While the steak rests, grill the corn kernels, sliced red bell pepper, and diced red onion until they are charred and tender.
5. Step 5: In a small bowl, mix the sour cream, mayonnaise, and chili powder to create the creamy sauce.
6. Step 6: To assemble, start with a layer of cooked white rice in each bowl. Top with sliced steak, grilled vegetables, avocado slices, and a generous sprinkle of cotija cheese.
7. Step 7: Add a dollop of the prepared sauce and garnish with chopped cilantro. Serve each bowl with lime wedges on the side for squeezing.

Tips & Variations

• For extra smoky flavor, char the vegetables directly on the grill grates instead of using a grill basket.
• Swap flank steak for skirt steak or sirloin if preferred.
• Add a handful of black beans or sliced jalapeños for more texture and heat.
• If you don’t have cotija cheese, feta or queso fresco make good substitutes.

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, then assemble the bowls fresh to keep the avocado and sauce vibrant. Avoid storing avocado sliced in advance to prevent browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

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

How do I know when the steak is done?

Grill the flank steak 4-5 minutes per side for medium-rare. Use a meat thermometer to check for 130-135°F, or adjust timing based on your preferred doneness.

Street Corn Steak Rice Bowl Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This Street Corn Steak Rice Bowl combines tender, grilled flank steak with smoky charred corn and veggies, all served over fluffy white rice. Topped with creamy cotija cheese, avocado slices, and a zesty chili-lime sauce, it’s a vibrant and satisfying meal perfect for any occasion.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Steak and Vegetables

• 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

Sauce and Seasoning

• 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. Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot enough for a good sear on the steak and vegetables.
2. Season the Steak: Season the flank steak generously with salt, pepper, and chili powder to infuse it with flavor before grilling.
3. Grill the Steak: Place the flank steak on the grill and cook for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. After grilling, let the steak rest for 5 minutes to allow juices to redistribute.
4. Grill the Vegetables: While the steak is resting, grill the corn kernels, red bell pepper slices, and diced red onion until charred and tender, enhancing their natural sweetness with a smoky flavor.
5. Prepare the Sauce: In a small bowl, mix sour cream, mayonnaise, and chili powder to create a creamy, spicy sauce that complements the grilled ingredients.
6. Assemble the Bowls: Layer cooked white rice in bowls, then top with sliced steak, grilled corn, bell pepper, and onion. Add sliced avocado, a sprinkle of cotija cheese, and a dollop of the chili cream sauce.
7. Garnish and Serve: Garnish each bowl with fresh chopped cilantro and serve with lime wedges on the side for squeezing over the top, adding a refreshing citrus brightness.
8. Enjoy: Serve immediately and enjoy the delicious flavors of your Street Corn Steak Rice Bowl.

Notes

• Letting the steak rest after grilling is key to juicy, tender meat.
• You can substitute flank steak with skirt steak or sirloin if preferred.
• To save time, use pre-cooked or leftover rice.
• Adjust the chili powder in the sauce to your desired heat level.
• Grilling vegetables adds a smoky flavor, but you can also roast or sauté them as alternatives.

Keywords: steak rice bowl, street corn, grilled steak, grilled vegetables, cotija cheese, chili cream sauce, summer recipe, easy dinner