Street Corn Steak Rice Bowls Recipe

ByVictor Layne
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Introduction

Street Corn Steak Rice Bowls combine juicy, grilled flank steak with smoky charred vegetables and creamy, tangy sauce for a vibrant, satisfying meal. This dish is perfect for a quick weeknight dinner or a weekend cookout, bursting with fresh flavors and textures.

A white bowl sits on a white marbled texture, filled with four main layers that create a colorful and fresh dish. The bottom layer is light brown cooked rice, covering the whole bowl base. On one side, there is a mound of bright yellow grilled corn kernels with a slight char and specks of black pepper, sprinkled with green cilantro leaves. Next to the corn is a small pile of chunky, roughly chopped pink and purple red onion mixed with diced fresh red tomatoes, also topped with green cilantro. At the center and spreading slightly, there are several dark brown, grilled beef cubes with a nicely charred crust. Near the edge of the bowl sits a fresh lime wedge and some small white cheese crumbles, adding bright contrast to the dish. 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

  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. Let it 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 charred and tender, about 5-7 minutes.
  5. Step 5: In a small bowl, mix the sour cream, mayonnaise, and chili powder to make the creamy sauce.
  6. Step 6: To assemble the bowls, start with a base of cooked rice, add sliced steak, grilled vegetables, avocado slices, and a generous sprinkle of cotija cheese.
  7. Step 7: Top each bowl with a dollop of the chili sauce and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over.

Tips & Variations

  • For extra smoky flavor, char the corn on the cob before slicing off the kernels.
  • Substitute flank steak with skirt steak or ribeye for different textures and flavors.
  • Add a dash of hot sauce or sliced jalapeños for some heat.
  • Use brown rice or quinoa instead of white rice for a heartier grain option.

Storage

Store leftover steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Assemble bowls fresh to keep textures vibrant. Reheat gently in the microwave or on the stovetop, avoiding overcooking the steak. Keep avocado and lime wedges fresh by slicing them just before serving.

How to Serve

A white bowl filled with a base layer of light brown cooked rice topped with bright yellow grilled corn scattered with chopped green herbs on the left side. Next to the corn are deep brown grilled beef cubes with a slightly charred texture, positioned on the right side of the bowl. Above the beef is a small pile of creamy white crumbled cheese mixed with finely chopped fresh green herbs. To the left of the cheese is a small mound of pink and purple chopped onions and tomatoes, and a green lime wedge rests on the upper left edge of the bowl. The bowl sits 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 dish without a grill?

Yes, you can use a grill pan or broil the steak and vegetables in the oven to achieve similar charred flavors indoors.

Is this recipe suitable for meal prep?

Absolutely. Cook and store components separately, then assemble bowls when ready to eat for a quick, tasty meal.

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Street Corn Steak Rice Bowls Recipe

★★★★★

4.5 from 346 reviews
  • Author: Victor
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Street Corn Steak Rice Bowls combine perfectly grilled flank steak with smoky charred corn and vegetables, layered over fluffy white rice. Topped with creamy cotija cheese, a tangy chili-lime sauce, avocado slices, and fresh cilantro, this vibrant dish offers a delicious mix of textures and flavors, ideal for a satisfying meal any day.

Ingredients

Scale

Steak and Marinade

  • 1 lb. flank steak
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Grilled Vegetables

  • 2 cups corn kernels
  • 1 red bell pepper, sliced
  • 1/2 cup diced red onion

Rice

  • 2 cups cooked white rice

Condiments and Garnishes

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

  1. Preheat Grill: Prepare your grill by heating it to medium-high heat to ensure it’s hot enough for proper searing of the steak and vegetables.
  2. Season Steak: In a small bowl, mix chili powder with salt and pepper. Rub this seasoning blend evenly over both sides of the flank steak to infuse it with flavor.
  3. Grill Steak: Place the steak on the grill and cook for 4-5 minutes per side to reach medium-rare doneness. You may adjust the time depending on your preferred level of doneness. Once cooked, remove the steak and let it rest for 5 minutes to allow juices to redistribute.
  4. Grill Vegetables: While the steak rests, add the corn kernels, sliced red bell pepper, and diced red onion to the grill. Cook them until they develop a nice char and become tender, which usually takes about 5-7 minutes, turning occasionally for even cooking.
  5. Prepare Sauce: In a small bowl, combine sour cream, mayonnaise, and an additional 1 teaspoon of chili powder if desired. Stir well to create a creamy, slightly spicy sauce.
  6. Slice Steak: After resting, slice the steak thinly across the grain to ensure tenderness in each bite.
  7. Assemble Bowls: To assemble, start with a base of cooked white rice in each bowl. Layer on slices of grilled steak, followed by charred corn, red bell pepper, and red onion. Add slices of fresh avocado and sprinkle with crumbled cotija cheese. Drizzle with the prepared chili cream sauce and garnish with chopped fresh cilantro. Serve each bowl with lime wedges for squeezing over the top.
  8. Serve and Enjoy: Encourage guests to squeeze lime juice over their bowls for added brightness and enjoy this vibrant, flavorful meal.

Notes

  • For a smokier flavor, you can grill the corn on the cob before slicing the kernels off.
  • Adjust the chili powder in the sauce to your preferred heat level.
  • Flank steak can be substituted with skirt steak if desired.
  • Use fresh lime juice to enhance the brightness and balance the richness of the toppings.
  • Rice can be substituted with brown rice for a whole grain option.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican-inspired

Keywords: street corn, steak, rice bowls, grilled steak, grilled vegetables, cotija cheese, chili lime sauce, avocado, summer recipe

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