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street corn steak rice bowls A close-up side view of a Zesty Street Corn Steak Rice Bowl, with layers of sliced steak, zesty street corn, and fluffy rice, garnished with cilantro and a lime wedge

Zesty Street Corn Steak Rice Bowls

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Dive into a vibrant explosion of flavors with these Zesty Street Corn Steak Rice Bowls! Tender, marinated flank steak meets a creamy, tangy Mexican street corn salad, all piled high on a fluffy bed of rice. It’s a satisfying, flavor-packed meal that brings the fiesta straight to your kitchen, perfect for a lively weeknight dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb flank steak or sirloin steak
  • 1 tbsp olive oil (for steak)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste
  • 3 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 tbsp olive oil (for corn)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1/4 cup crumbled cotija cheese or feta cheese
  • 2 tbsp chopped fresh cilantro (plus more for garnish)
  • 1/4 tsp chili powder (for corn mixture, plus more for garnish)
  • Pinch of cayenne pepper (optional)
  • Salt to taste (for corn mixture)
  • 2 cups cooked white or brown rice
  • Lime wedges, for serving

Instructions

  1. Prepare the Steak: Pat the flank steak dry with paper towels. In a small bowl, combine 1 tbsp olive oil, 1 tsp chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the seasoning mixture evenly over both sides of the steak. Let it rest at room temperature for 15-20 minutes while you prepare other components.
  2. Cook the Corn: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 5-7 minutes, until the corn is slightly charred and tender. Remove from heat and transfer to a medium bowl.
  3. Make the Street Corn Mixture: To the bowl with the cooked corn, add mayonnaise, sour cream (or Greek yogurt), fresh lime juice, crumbled cotija cheese (or feta), 2 tbsp chopped cilantro, 1/4 tsp chili powder, and cayenne pepper (if using). Stir well to combine. Taste and adjust salt as needed. Set aside.
  4. Cook the Steak: Heat the same skillet (or a grill pan) over medium-high heat until hot. Sear the steak for 4-6 minutes per side for medium-rare, or longer for your desired doneness. For best results, use a meat thermometer (135°F for medium-rare).
  5. Rest and Slice Steak: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak. Slice the steak thinly against the grain.
  6. Assemble the Bowls: Divide the cooked rice among four serving bowls. Top each rice portion with a generous amount of thinly sliced steak and a scoop of the zesty street corn mixture.
  7. Garnish and Serve: Garnish the bowls with extra chopped fresh cilantro, a sprinkle of chili powder, and a fresh lime wedge for squeezing over. Serve immediately and savor the vibrant flavors!

Notes

Make Ahead: The street corn mixture can be prepared a day in advance and stored in an airtight container in the refrigerator. Cook the steak and rice fresh for optimal taste and texture.
Variations: For added richness, include diced avocado. A dash of your favorite hot sauce can boost the heat in the street corn.
Storage: Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently to prevent overcooking.

  • Author: Fork Haven
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550
  • Sugar: 8g
  • Sodium: 450mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 80mg

Find it online: https://forkhaven.com/zesty-street-corn-steak-rice-bowls/

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