My abuela, bless her soul, had a way of making the simplest meals feel like a fiesta. One dish that always stood out was her version of what I now call a steak avocado corn bowl. It wasn’t fancy, but the combination of savory steak, sweet corn, and creamy avocado was pure magic.
She always used to say, “Food is love,” and every bite of that steak avocado corn bowl felt like a warm hug from her. Now, whenever I make it, I’m transported back to her sunny kitchen, filled with laughter and the aroma of delicious food. That’s what this recipe means to me.
It’s a celebration of fresh ingredients and the joy of sharing a meal with loved ones. It’s so easy to make, you’ll be enjoying this bowl of happiness in no time.
Why you’ll love this Steak Avocado Corn Bowl with Cilantro Cream
- This steak avocado corn bowl is incredibly flavorful, combining savory steak with sweet corn and creamy avocado.
- It’s a complete meal packed with protein, healthy fats, and essential nutrients, making it a healthy and satisfying choice.
- The cilantro cream adds a zesty and refreshing touch that perfectly complements the other ingredients.
- The recipe is easy to customize – add your favorite toppings or switch up the protein for a different twist.
- It’s perfect for a quick weeknight dinner or a fun weekend gathering with friends and family.
- This steak avocado corn bowl is a vibrant and colorful dish that’s sure to impress both visually and in taste.
Ingredients
- 1.5 lbs beef sirloin steak, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 ears of corn, kernels removed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 ripe avocados, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 jalapeño, seeded and minced (optional)
- Cooked rice or quinoa, for serving
Directions
Step 1
Steak avocado corn bowl makes every moment feel sunny. In a bowl, toss the steak cubes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure the steak is evenly coated with the spices.
Step 2
Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned steak and cook for 5-7 minutes, or until browned on all sides and cooked to your desired level of doneness. Remove from the skillet and set aside.
Step 3
In the same skillet, add the corn kernels, diced red bell pepper, and red onion. Cook for 5-8 minutes, or until the vegetables are tender and slightly charred. Stir occasionally to prevent burning.
Step 4
While the vegetables are cooking, prepare the cilantro cream. In a small bowl, combine the sour cream, mayonnaise, lime juice, chopped cilantro, and minced jalapeño (if using). Mix well and set aside.
Step 5
Assemble the bowls. Divide the cooked rice or quinoa among four bowls. Top with the cooked steak, sautéed corn and vegetables, and diced avocado. Drizzle generously with the cilantro cream.
Step 6
Garnish with extra chopped cilantro and a wedge of lime, if desired. Serve immediately.
Variations, pairings, and serving ideas
Variations
Want to mix things up? Try using ground turkey instead of steak for a lighter option. You could also add black beans or pinto beans to the corn and vegetable mixture for extra protein and fiber. Don’t be afraid to experiment with different spices too!
If you’re not a fan of cilantro cream, a simple lime vinaigrette or a dollop of plain yogurt would also be delicious. Add a sprinkle of cotija cheese (or a plant-based alternative) for a salty, cheesy finish. The possibilities are endless.
For a vegetarian version, swap the steak with grilled halloumi cheese or seasoned tofu. You can also add roasted sweet potatoes or butternut squash for extra sweetness and nutrients. Make it your own!
Pairings
This steak avocado corn bowl pairs perfectly with a light and refreshing side salad. A simple green salad with a citrus vinaigrette would be a great complement. The acidity will cut through the richness of the bowl.
Consider serving it with a side of tortilla chips and your favorite salsa. The crunchy chips and spicy salsa will add another layer of texture and flavor. You might also enjoy it with a side of Mexican rice.
If you are looking for a simple soup to begin your meal, check out this Mexican Street Corn Soup on Cook Reel. The sweetness of the corn in the soup will complement the savory flavors of the steak avocado corn bowl.
Serving ideas
For a casual presentation, serve the steak avocado corn bowl in individual bowls or plates. You can arrange the ingredients artfully or simply pile them on – either way, it’s sure to look delicious. Garnish with a lime wedge and a sprig of cilantro.
If you’re serving a crowd, consider setting up a “bowl bar” where everyone can customize their own bowl. Provide a variety of toppings and sauces, and let your guests get creative. It’s a fun and interactive way to serve this dish.
For a more elegant presentation, serve the steak avocado corn bowl in hollowed-out avocado halves. This adds a unique and visually appealing touch. You can also drizzle the cilantro cream in a decorative pattern on top.
Storage and make-ahead tips
Storage
Leftover steak and vegetables can be stored in separate airtight containers in the refrigerator for up to 3 days. This helps to maintain the texture and flavor of each component. Make sure to let the steak cool completely before storing it.
The cilantro cream can be stored in the refrigerator for up to 2 days. It’s best to store it in an airtight container to prevent it from drying out. You may need to stir it before serving, as it may separate slightly.
Avocado is best enjoyed fresh, so it’s not recommended to store it for long periods. If you have leftover avocado, try sprinkling it with lime juice to prevent browning and store it in an airtight container in the refrigerator for up to 24 hours.
Make-ahead
To save time, you can cook the rice or quinoa and prepare the cilantro cream ahead of time. Store them in separate containers in the refrigerator until you’re ready to assemble the bowls. This can cut down on prep time significantly.
You can also chop the vegetables and dice the avocado a few hours in advance. Store them in separate containers in the refrigerator to keep them fresh. However, keep in mind that avocado can brown quickly, so it’s best to prepare it just before serving.
The steak can be marinated ahead of time for extra flavor. Simply toss the steak cubes with the spices and olive oil, and store them in the refrigerator for up to 24 hours. This will allow the flavors to meld together and make the steak even more delicious. Remember to cook the steak just before serving to maintain the best texture.
Common mistakes when making Steak Avocado Corn Bowl with Cilantro Cream
- Overcooking the steak: To avoid tough and dry steak, cook it to your desired level of doneness and don’t overcook it. Use a meat thermometer to ensure accuracy.
- Burning the vegetables: Keep a close eye on the corn, bell pepper, and red onion while they’re cooking to prevent them from burning. Stir them occasionally and adjust the heat as needed.
- Using unripe avocados: Make sure your avocados are ripe but not too soft. Gently squeeze them to check for ripeness. If they’re too hard, they won’t be creamy and delicious.
- Not seasoning properly: Don’t be afraid to season the steak, vegetables, and cilantro cream generously with salt, pepper, and other spices. This is key to creating a flavorful dish.
- Forgetting the lime juice: Lime juice is essential for brightening up the flavors and preventing the avocado from browning. Don’t skip it!
Final notes
This steak avocado corn bowl is more than just a recipe; it’s a celebration of fresh ingredients and simple flavors. It’s a dish that’s perfect for any occasion, from a quick weeknight dinner to a fun weekend gathering.
Don’t be afraid to experiment with different toppings and sauces to create your own unique version. Add a sprinkle of your favorite cheese, a dollop of salsa, or a drizzle of hot sauce for an extra kick.
Most importantly, have fun and enjoy the process of creating this delicious and vibrant meal. I hope this recipe brings as much joy to your table as it has to mine.
Loved this Steak Avocado Corn Bowl with Cilantro Cream? Try these next
- Mexican Street Corn Soup
- Creamy Baked Rice Pudding
- Easy Chicken Fajitas
- Spicy Black Bean Burgers
- Grilled Pineapple Salsa
Steak Avocado Corn Bowl with Cilantro Cream
A vibrant and flavorful steak avocado corn bowl topped with a zesty cilantro cream. This bowl is packed with protein, healthy fats, and fresh vegetables, making it a satisfying and nutritious meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs beef sirloin steak, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 ears of corn, kernels removed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 ripe avocados, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 jalapeño, seeded and minced (optional)
- Cooked rice or quinoa, for serving
Instructions
- In a bowl, toss the steak cubes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure the steak is evenly coated with the spices.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned steak and cook for 5-7 minutes, or until browned on all sides and cooked to your desired level of doneness. Remove from the skillet and set aside.
- In the same skillet, add the corn kernels, diced red bell pepper, and red onion. Cook for 5-8 minutes, or until the vegetables are tender and slightly charred. Stir occasionally to prevent burning.
- While the vegetables are cooking, prepare the cilantro cream. In a small bowl, combine the sour cream, mayonnaise, lime juice, chopped cilantro, and minced jalapeño (if using). Mix well and set aside.
- Assemble the bowls. Divide the cooked rice or quinoa among four bowls. Top with the cooked steak, sautéed corn and vegetables, and diced avocado. Drizzle generously with the cilantro cream.
- Garnish with extra chopped cilantro and a wedge of lime, if desired. Serve immediately.
Notes
For a spicier kick, leave the seeds in the jalapeño. Store leftover steak and vegetables in separate airtight containers in the refrigerator for up to 3 days. The cilantro cream can be stored in the refrigerator for up to 2 days. You can substitute the steak with chicken or shrimp for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg