Street Corn Steak Rice Bowls
Delicious and vibrant rice bowls featuring grilled ribeye steak and a zesty street corn salad.
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!