Street Corn Steak Rice Bowls
These bowls combine grilled corn, flavorful ribeye steak, and fresh ingredients for a satisfying meal perfect for any occasion.
Ingredients
Corn Mixture
- 2 cups grilled corn Sweet and tender, adds moisture
- ⅓ cup mayo Creamy texture, adds richness
- ¼ cup feta cheese, crumbled Salty and creamy, enhances flavor
- ¼ cup red onion, diced Adds crunch and sharpness
- ¼ cup cotija cheese, crumbled Tangy flavor, complements corn
- 2 tablespoons fresh cilantro, chopped Freshness and aroma
- 1-2 tablespoons lime juice Zesty acidity
- ½ tablespoon garlic, minced Adds depth and aroma
- ½ teaspoon chili powder Mild heat and warmth
- ¼ teaspoon paprika Smoky note
- ¼ teaspoon kosher salt Enhances overall flavor
- ⅛ teaspoon ground black pepper Adds mild heat
Steak and Base
- 1-2 pounds ribeye steaks Rich and tender, main protein
- 4 cups cooked rice Carbohydrate base, provides heartiness
- Cherry tomatoes, halved Juicy texture, adds freshness
- Jalapeños, sliced Fresh heat
- 1-2 avocados, sliced Creamy texture, balances flavors
- Lime wedges For serving, extra tang
Instructions
Preparation
- Begin by grilling the corn on the cobs until each side develops a slight char.
- Allow the corn to cool before cutting the kernels off into a mixing bowl.
- In the same mixing bowl, combine the mayonnaise and the crumbled feta cheese.
- Add in the diced red onion and crumbled cotija cheese, and stir to combine.
- Incorporate chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, and ground black pepper into the corn mixture.
Cooking
- Preheat your grill or grill pan over medium-high heat.
- Season the ribeye steaks with salt and pepper on both sides.
- Place seasoned ribeye steaks on the hot grill, and cook for about 4-6 minutes per side.
- Once done, remove the steaks from the grill and let them rest for a few minutes.
Assembly
- Prepare your serving bowls with cooked rice as the base.
- Slice the rested ribeye steaks against the grain, and arrange the steak slices over the rice.
- Spoon the corn mixture generously over the sliced steak.
- Garnish with halved cherry tomatoes, sliced jalapeños, and avocado slices.
- Serve the bowls with lime wedges on the side.
Notes
For best results, let steak rest after grilling to redistribute juices. Adjust lime juice per taste and use fresh ingredients for optimal flavor.
Nutrition
Serving: 1gCalories: 750kcalCarbohydrates: 85gProtein: 35gFat: 28gSaturated Fat: 10gSodium: 800mgFiber: 6gSugar: 4g
Tried this recipe?Let us know how it was!