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Street Corn Steak Rice Bowls

Mouthwatering Street Corn Steak Rice Bowls in 30 Minutes

Delicious Street Corn Steak Rice Bowls combining smoky ribeye, fresh corn, and zesty dressing, ready in 30 minutes.
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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: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Corn Salad
  • 2 ears Grilled Corn on the Cob Can substitute with canned corn (drained) or frozen corn (thawed)
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt
  • 1/3 cup Feta Cheese Use goat cheese or omit for dairy-free
  • 1/4 cup Red Onion Can substitute with white onion or shallots
  • 1/4 cup Cotija Cheese Use Parmesan or omit for dairy-free
  • 1/4 cup Fresh Cilantro Can substitute with parsley
  • 2 tablespoons Lime Juice Fresh is best
  • 2 cloves Garlic Minced; use garlic powder in a pinch
  • 1 teaspoon Chili Powder Adjust to taste; cayenne can be used
  • 1 teaspoon Paprika Use smoked paprika for additional flavor
  • to taste Kosher Salt Adjust to taste
  • to taste Black Pepper Adjust to taste
For the Main Dish
  • 2 pounds Ribeye Steaks Can substitute with flank steak or portobello mushrooms
  • 2 cups Cooked Rice Jasmine or basmati rice recommended
  • 1 cup Cherry Tomatoes Can substitute with diced red bell pepper
  • 1 small Jalapeños Optional for added heat
  • 1 medium Avocados Can substitute with guacamole

Equipment

  • Grill
  • large bowl
  • Meat Thermometer

Method
 

Mix and Grill
  1. In a large bowl, combine grilled corn, mayonnaise, feta cheese, red onion, cotija cheese, fresh cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, and black pepper. Stir well and let sit for a few minutes.
  2. Preheat your grill to high heat, about 450-500°F. Clean the grates thoroughly.
  3. Sprinkle ribeye steaks with kosher salt and black pepper on both sides. Let rest for about 10 minutes.
  4. Place the seasoned ribeye steaks on the grill and sear for 3-4 minutes per side until desired doneness is reached.
  5. Remove steaks from the grill and let rest for about 5 minutes on a cutting board.
  6. In serving bowls, layer cooked rice, sliced grilled ribeye, and a scoop of corn salad. Add cherry tomatoes, jalapeños, and avocado.
  7. Serve warm and enjoy with fresh pico de gallo or a salad.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 45gProtein: 37gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 950mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Allowing the steaks to rest ensures juiciness. Use fresh ingredients for the best flavor.

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