Description
Enjoy flavorful street corn steak rice bowls you’ll adore! Bring vibrant tastes home today—savor every moment with this delightful recipe!
Ingredients
Scale
- 2 cups grilled corn on the cob
- ⅓ cup mayo or Greek yogurt
- ¼ cup feta cheese (crumbled)
- ¼ cup red onion (diced)
- ¼ cup cotija cheese (crumbled)
- 2 tablespoons fresh cilantro (chopped)
- 1–2 tablespoons lime juice
- 1–2 pounds ribeye steaks
- 4 cups cooked rice (jasmine or basmati)
- Cherry tomatoes (halved)
- Jalapeños (sliced)
- Avocados (sliced)
Instructions
- Preheat your grill to medium-high heat. Grill corn cobs until charred and tender, about 10-15 minutes.
- Season ribeye steaks with kosher salt and black pepper. Grill for 4-5 minutes per side for medium-rare.
- In a mixing bowl, combine grilled corn, mayo or Greek yogurt, feta cheese, red onion, cotija cheese, cilantro, lime juice, minced garlic, chili powder, paprika, salt, and pepper.
- Cook rice according to package instructions; fluff when done.
- Slice rested ribeye against the grain into thin strips.
- Assemble bowls: layer rice at the bottom, top with steak slices and corn mixture. Garnish with cherry tomatoes, jalapeños, and avocado slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (500g)
- Calories: 720
- Sugar: 6g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 105mg