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–+ servings
Street Corn Steak Rice Bowl

Savory Street Corn Steak Rice Bowl to Brighten Your Dinner

Experience the Smoky Street Corn Steak Rice Bowl, a flavorful dish blending steak, grilled veggies, and rice—perfect for dinner!
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Flank Steak Can substitute with skirt steak, sirloin, or ribeye.
For the Rice Base
  • 2 cups Cooked White Rice Consider brown rice for added fiber.
For the Corn
  • 2 cups Corn Kernels Grilling enhances the flavor, but fresh, canned, or frozen corn will also work.
For the Vegetables
  • 1 medium Red Bell Pepper Can be swapped with green bell pepper or zucchini.
  • 1 medium Diced Red Onion Shallots or green onions make good alternatives.
For the Sauce and Toppings
  • 1/4 cup Fresh Cilantro Omit or replace with parsley if desired.
  • 1 medium Avocado Can be omitted or replaced with guacamole for a twist.
  • 1 medium Lime Lemon can work as a replacement.
  • 1/2 cup Cotija Cheese Substitute with feta or omit for a dairy-free option.
  • 1/2 cup Sour Cream Greek yogurt or dairy-free alternatives are excellent substitutes.
  • 2 tablespoons Mayonnaise Use vegan mayo for a plant-based option.
For Seasoning
  • 2 teaspoons Chili Powder Substitute with cumin or smoked paprika for variation.
  • to taste Salt Adjust to taste for a perfect finish.
  • to taste Pepper Adjust to taste for a perfect finish.

Equipment

  • Grill
  • Grilling Tongs
  • Mixing Bowl
  • Serving Bowls

Method
 

Instructions
  1. Preheat your grill to medium-high heat, approximately 400°F (200°C). Allow about 10 minutes for the grill to heat up.
  2. Season your flank steak generously with salt, pepper, and chili powder on both sides. Let it rest for about 10 minutes.
  3. Grill the seasoned flank steak for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for at least 5 minutes before slicing.
  4. On the same grill, add the corn, red bell pepper, and diced red onion. Grill the corn for about 8-10 minutes until it’s nicely charred, turning occasionally. Grill the vegetables for about 4-5 minutes.
  5. Mix together sour cream, mayonnaise, and chili powder in a small bowl. Stir well until smooth.
  6. Assemble your bowl starting with a base of cooked white rice. Add sliced flank steak, grilled corn, bell pepper, and red onion. Top with creamy avocado and crumbled cotija cheese.
  7. Garnish with fresh cilantro and a squeeze of lime juice. Serve with extra lime wedges.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Experiment with marinating the steak and customizing the sauce for added flavor and personalization.

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