Street Corn Steak Rice Bowls: The Ultimate Street Corn Steak Rice Bowl Recipe
Introduction to Street Corn Steak Rice Bowls
Are you ready to elevate your dining experience with a vibrant and delicious dish? Street Corn Steak Rice Bowls combine the smoky flavors of grilled steak with the zesty freshness of street corn salad, bringing a taste of summer straight to your table. This recipe is not only packed with flavor but is also easy to prepare, making it perfect for any weeknight meal or weekend gathering.
A Personal Story Behind My Street Corn Steak Rice Bowls Journey
Growing up, my family would often visit local food festivals, where the aroma of grilled corn filled the air. The delicious combination of spices and fresh ingredients always brought us together. Years later, I decided to create my own version of this beloved dish, incorporating my favorite flavors and ingredients. This recipe for Street Corn Steak Rice Bowls is a tribute to those joyful moments and a way to share that love with you!
What Makes This Street Corn Steak Rice Bowl Recipe Special?
This recipe stands out not only for its delightful taste but also for its versatility. The grilled ribeye steak provides a hearty protein base, while the street corn salad adds a refreshing crunch. You can customize each bowl with your favorite toppings, making it an ideal dish for families or gatherings where everyone can create their perfect meal. Plus, the combination of cotija cheese, cilantro, and lime juice delivers a burst of flavor that will keep you coming back for more!
The Full Street Corn Steak Rice Bowl Recipe
Ingredients
- 2 cups grilled corn kernels (from 3-4 cobs of corn)
- 1/3 cup mayo
- 1/4 cup crumbled feta cheese
- 1/4 cup diced red onion
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1-2 tablespoons lime juice
- 1/2 tablespoon minced garlic
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1-2 pounds ribeye steaks
- Kosher salt and ground black pepper
- 4 cups cooked rice
- Cherry tomatoes, halved
- Sliced jalapeños
- Lime wedges
- Additional chopped fresh cilantro
- 1-2 avocados, sliced
Instructions
- In a large bowl, combine grilled corn, mayonnaise, feta cheese, red onion, cotija cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, and pepper. Mix well and adjust seasoning to taste. Set aside. Tip: Letting the corn salad sit for a few minutes allows the flavors to meld beautifully.
- Preheat the grill to high heat (450-500°F) and clean the grates thoroughly to prevent sticking.
- Season the ribeye steaks generously with salt and pepper on both sides. Tip: Let the steaks sit at room temperature for about 20 minutes before grilling for even cooking.
- Place the steaks on the hot grill grates over direct heat. Sear for 3-4 minutes with the lid closed. Flip and cook for another 3-4 minutes. Check the internal temperature with a meat thermometer. If needed, move to indirect heat until desired doneness is reached. Note: For steak doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 160°F for well done.
- Let the steaks rest for 5 minutes at room temperature, then cut into bite-sized pieces.
- Assemble the rice bowls by dividing rice, steak, street corn salad, and desired toppings among four bowls. Tip: Consider adding sliced avocado or jalapeños for an extra kick!
- Serve and enjoy immediately!
Serving Suggestions and Variations for Street Corn Steak Rice Bowls
These Street Corn Steak Rice Bowls can be tailored to suit your taste preferences. Here are some ideas to enhance your meal:
- Try adding black beans or grilled peppers for extra flavor and nutrition.
- For a spicier kick, include sliced jalapeños or a drizzle of hot sauce.
- Consider using quinoa instead of rice for a healthier grain option.
- Top with avocado slices or a dollop of sour cream for added creaminess.
Frequently Asked Questions About Street Corn Steak Rice Bowls
Can I make this recipe ahead of time?
Yes, you can prepare the street corn salad and grill the steak ahead of time. Just assemble the bowls when you’re ready to serve.
What can I substitute for ribeye steak?
You can use flank steak or sirloin steak as alternatives that will still provide great flavor.
Is this recipe gluten-free?
Yes, all the ingredients used in this recipe are gluten-free, making it a perfect option for those with gluten sensitivities.
Recipe Stats
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Calories per Serving: 650
- Servings: 4
Street Corn Steak Rice Bowls
Equipment
- Grill Preheat to high heat.
- Meat Thermometer To check steak doneness.
Ingredients
Main Ingredients
- 2 cups grilled corn kernels from 3-4 cobs of corn
- 1/3 cup mayo
- 1/4 cup crumbled feta cheese
- 1/4 cup diced red onion
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1-2 tablespoons lime juice
- 1/2 tablespoon minced garlic
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1-2 pounds ribeye steaks
- Kosher salt and ground black pepper
- 4 cups cooked rice
- Cherry tomatoes halved
- Sliced jalapeños
- Lime wedges
- Additional chopped fresh cilantro
- 1-2 avocados sliced
Instructions
- In a large bowl, combine grilled corn, mayonnaise, feta cheese, red onion, cotija cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, and pepper. Mix well and adjust seasoning to taste. Set aside.
- Preheat the grill to high heat (450-500°F) and clean the grates thoroughly to prevent sticking.
- Season the ribeye steaks generously with salt and pepper on both sides. Let the steaks sit at room temperature for about 20 minutes before grilling for even cooking.
- Place the steaks on the hot grill grates over direct heat. Sear for 3-4 minutes with the lid closed. Flip and cook for another 3-4 minutes. Check the internal temperature with a meat thermometer. If needed, move to indirect heat until desired doneness is reached. For steak doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 160°F for well done.
- Let the steaks rest for 5 minutes at room temperature, then cut into bite-sized pieces.
- Assemble the rice bowls by dividing rice, steak, street corn salad, and desired toppings among four bowls. Consider adding sliced avocado or jalapeños for an extra kick!
- Serve and enjoy immediately!