Steak Avocado Roasted Corn Bowl (Printable)

Charred corn and tender steak with creamy avocado and zesty cilantro lime sauce.

# What You'll Need:

→ For the Steak

01 - 1 pound flank steak or skirt steak
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ For the Roasted Corn

10 - 2 ears corn, husked
11 - 1 tablespoon olive oil
12 - Salt and freshly ground black pepper to taste

→ For the Bowl

13 - 2 cups cooked rice, quinoa, or cauliflower rice
14 - 1 ripe avocado, sliced
15 - 1 cup cherry tomatoes, halved
16 - 1/4 cup thinly sliced red onion
17 - 1/4 cup crumbled Cotija or feta cheese
18 - Fresh cilantro leaves for garnish
19 - Lime wedges for serving

→ For the Cilantro Cream Sauce

20 - 1/2 cup sour cream or Greek yogurt
21 - 1/2 cup mayonnaise, optional for extra richness
22 - 1 cup packed fresh cilantro leaves, stems removed
23 - 1 clove garlic
24 - Juice of 1 lime
25 - 2 tablespoons water for thinning as needed
26 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - In a shallow dish, whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper until well combined.
02 - Add steak to marinade, turning to coat both sides thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
03 - Preheat grill, grill pan, or broiler to high heat. Brush corn with olive oil and season lightly with salt and pepper. Cook, turning occasionally, until charred and tender, approximately 8 to 10 minutes. Allow to cool slightly, then cut kernels from cob.
04 - Combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, salt, and pepper in a blender or food processor. Blend until smooth. Add water 1 tablespoon at a time until achieving desired consistency. Taste and adjust seasoning. Refrigerate until ready to serve.
05 - Heat grill or heavy skillet over medium-high heat. Remove steak from marinade, allowing excess to drip off. Grill for 3 to 4 minutes per side for medium-rare or to desired doneness. Transfer to cutting board and allow to rest for 5 minutes. Slice thinly against the grain.
06 - Divide cooked rice or quinoa among four bowls. Top with sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle generously with cilantro cream sauce, sprinkle with crumbled cheese, garnish with fresh cilantro leaves, and serve with lime wedges.

# Expert Suggestions:

01 -
  • Every ingredient pulls its weight, from the smoky corn to the bright lime and creamy avocado that melts into warm rice.
  • The cilantro cream sauce tastes like something you'd order at a restaurant but comes together in two minutes flat.
  • You can prep the steak and sauce ahead, which means dinner feels effortless even on a weeknight.
  • It's endlessly flexible and works just as well with black beans, shrimp, or grilled chicken if steak isn't your thing.
02 -
  • Letting the steak rest after cooking is not optional, it locks in juices and prevents them from running all over your cutting board.
  • Cutting against the grain is what turns a tough cut into tender, melt in your mouth slices, so look for the direction of the muscle fibers and slice perpendicular to them.
  • If your cilantro cream sauce tastes flat, add more lime juice or a pinch of salt to wake it up.
  • Charring the corn makes all the difference, don't rush it or cook it on medium heat, you want real color and caramelization.
03 -
  • Let your grill or skillet get screaming hot before adding the steak, a good sear locks in flavor and creates those caramelized edges everyone fights over.
  • Don't skip the rest time, even if you're hungry, those five minutes are what keep the steak juicy and tender.
  • Taste the cilantro cream sauce before you serve it, a little extra lime or salt can turn it from good to unforgettable.
Go Back