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Street Corn Steak Rice Bowls

Delicious Street Corn Steak Rice Bowls for Flavor Lovers

Enjoy these Street Corn Steak Rice Bowls packed with flavor and customizable options for a perfect dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Corn Salad
  • 2 ears Grilled Corn on the Cob Substitute with canned corn if fresh corn isn’t available.
  • 1/2 cup Mayonnaise Can be substituted with Greek yogurt for a lighter option.
  • 1/2 cup Feta Cheese Crumbled cotija cheese can be used as a substitute.
  • 1/4 cup Red Onion Substitute with green onions for a milder taste.
  • 1/2 cup Cotija Cheese Can replace with more feta if needed.
  • 1/4 cup Fresh Cilantro Omit if not liked or substitute with parsley.
  • 2 tablespoons Lime Juice Fresh lime juice is preferred for brightness.
  • 2 cloves Garlic Use garlic powder as a substitute in a pinch.
  • 1 teaspoon Chili Powder Adjust to taste depending on heat preference.
  • 1 teaspoon Paprika Adds mild spice and color.
  • 1 teaspoon Kosher Salt Essential for enhancing all flavors.
  • 1/2 teaspoon Ground Black Pepper Adjust to personal taste.
For the Steak and Rice
  • 2 pounds Ribeye Steaks Can substitute with flank steak or portobello mushrooms for a vegetarian version.
  • 4 cups Cooked Rice Jasmine or basmati recommended for flavor.
For the Toppings
  • 1 cup Cherry Tomatoes Adds freshness and color as a garnish.
  • 1 jalapeño Jalapeños Optional heat addition; adjust according to spice preference.
  • 2 Avocados Avocados Provide creaminess and healthy fats.

Equipment

  • Grill
  • mixing bowl
  • knife
  • Cutting board
  • meat thermometer

Method
 

Mixing and Grilling
  1. In a large bowl, combine the grilled corn kernels, mayonnaise, crumbled feta, diced red onion, cotija cheese, chopped fresh cilantro, lime juice, minced garlic, chili powder, paprika, and a sprinkle of kosher salt and black pepper. Stir well until evenly mixed, and taste to adjust seasoning.
  2. Preheat your grill to high heat, aiming for around 450°F to 500°F.
  3. Generously season both sides of the ribeye steaks with kosher salt and ground black pepper. Allow the steaks to sit at room temperature for about 10 minutes.
  4. Place the seasoned steaks on the hot grill and close the lid. Grill for about 3-4 minutes per side until they develop a lovely char and reach your desired doneness.
  5. Once grilled to perfection, carefully remove the steaks from the grill and set them on a cutting board. Let them rest for approximately 5 minutes.
  6. Begin layering your bowls by first adding a generous scoop of cooked jasmine or basmati rice at the bottom. Next, slice the rested ribeye steaks thinly against the grain and lay them over the rice. Top it off with the zesty corn salad. Consider adding cherry tomatoes and jalapeños.
  7. Serve the Street Corn Steak Rice Bowls immediately for the best taste and experience.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Ensure to use fresh ingredients for optimal flavor and adjust seasonings according to preference.

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