Steak Avocado Roasted Corn Bowl (Print-Friendly)

Tender steak, charred corn, creamy avocado, and tangy cilantro sauce come together in one vibrant, flavorful bowl.

# 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, as needed for thinning
26 - Salt and freshly ground black pepper to taste

# How To Make It:

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 the marinade, turning to coat both sides evenly. 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 the cob.
04 - In a blender or food processor, combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, a pinch of salt, and pepper. Blend until smooth. Add water, 1 tablespoon at a time, until the desired pourable consistency is achieved. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
05 - Heat a 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 until desired doneness is reached. Transfer to a 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 slices, cherry tomatoes, and red onion. Drizzle generously with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with fresh cilantro leaves and serve with lime wedges.

# Expert Advice:

01 -
  • The cilantro cream sauce is so good you'll want to drizzle it on everything from tacos to roasted vegetables.
  • Charring the corn adds a smoky sweetness that balances the tangy lime and rich avocado perfectly.
  • It looks impressive but comes together in about an hour, making it ideal for weeknight dinners or casual entertaining.
  • You can swap the base grain or protein easily, so it adapts to whatever you have on hand or dietary needs.
02 -
  • Resting the steak after cooking is non-negotiable; cutting it too soon lets all the juices run out and you'll end up with dry, chewy slices.
  • Charring the corn properly means turning it often and letting some kernels blacken; that's where the smoky sweetness lives.
  • The cilantro cream thickens as it sits, so if you make it ahead, stir in a splash of water before serving to bring it back to drizzle consistency.
03 -
  • Let your skillet or grill get screaming hot before adding the steak; that initial sear locks in flavor and creates a crust you'll crave.
  • Don't skip the lime wedges at serving; a final squeeze of fresh lime right before eating brightens every bite and pulls the whole dish together.
  • If your cilantro cream is too thick, add water instead of more lime juice so you don't tip the balance into sour territory.
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