Steak Avocado Roasted Corn Bowl

The hiss of corn hitting a hot grill always snaps me back to a humid July evening when I threw this bowl together on a whim. I had steak thawing, a few ears of corn from the farmers market, and absolutely no plan until my neighbor mentioned cilantro cream sauce. That sauce turned everything around. Now its the dish I crave when I want something bright, filling, and just a little bit smoky all at once.

I made this for a small backyard dinner once, and my friend who swore she didnt like steak ate two bowls. She kept going back for more of that cilantro sauce, spooning it over every component like it was liquid gold. Watching her scrape the bowl clean was all the confirmation I needed that this recipe had staying power. Its become my goto whenever I want to impress without stress.

Ingredients

• Flank steak or skirt steak: These cuts soak up marinade beautifully and slice into tender ribbons when cut against the grain, giving you maximum flavor in every forkful.
• Olive oil: It carries the spices into the meat and helps achieve a gorgeous sear without sticking.
• Garlic: Fresh cloves add pungency that mellows into sweetness as the steak cooks.
• Fresh lime juice: The acidity brightens the marinade and tenderizes the steak just enough to make each bite juicy.
• Chili powder, cumin, and smoked paprika: This trio builds warm, smoky depth that feels like summer in spice form.
• Salt and black pepper: Essential for bringing out every other flavor and creating a well seasoned crust.
• Corn: Grilling or broiling transforms it into sweet, charred kernels that add texture and a hint of caramel.
• Cooked rice, quinoa, or cauliflower rice: The hearty base that soaks up all the delicious juices and sauce.
• Avocado: Creamy, buttery slices that cool down the spice and add richness.
• Cherry tomatoes: Bursts of juicy sweetness that cut through the richness with every bite.
• Red onion: Thinly sliced for a sharp, crisp contrast that wakes up your palate.
• Cotija or feta cheese: Salty, crumbly bits that add a tangy finish and a little extra indulgence.
• Fresh cilantro leaves: Herbaceous and bright, they tie the whole bowl together visually and flavor wise.
• Lime wedges: A final squeeze adds a pop of acidity that makes everything sing.
• Sour cream or Greek yogurt: The creamy base of the sauce that carries the cilantro and lime.
• Mayonnaise: Optional but adds a silky richness that makes the sauce cling to every ingredient.
• Cilantro for the sauce: A full cup blended smooth creates that vibrant green color and fresh, zesty flavor.
• Garlic for the sauce: One clove is enough to add a gentle kick without overpowering the herbs.
• Water: Thins the sauce to a pourable consistency so it drapes over the bowl instead of clumping.

Instructions

Marinate the steak:

Whisk together olive oil, garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper in a shallow dish. Coat the steak on both sides, cover, and refrigerate for at least 30 minutes or up to 2 hours so the flavors really sink in.

Char the corn:

Preheat your grill, grill pan, or broiler to high heat. Brush the corn with olive oil, season with salt and pepper, and cook, turning occasionally, until charred and tender, about 8 to 10 minutes. Let it cool slightly, then slice off the kernels.

Blend the cilantro cream:

Combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, salt, and pepper in a blender or food processor. Blend until smooth, adding water one tablespoon at a time until it reaches a pourable consistency. Taste and adjust seasoning, then refrigerate until ready to serve.

Sear the steak:

Heat a grill or heavy skillet over medium high heat. Remove the steak from the marinade, letting excess drip off, and cook for 3 to 4 minutes per side for medium rare or to your preferred doneness. Transfer to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

Build the bowls:

Divide your rice, quinoa, or cauliflower rice among four bowls. Top with sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle generously with cilantro cream sauce, sprinkle with crumbled cheese, and finish with cilantro leaves and lime wedges.

Save

The first time I packed this for lunch the next day, I was shocked at how well it held up. The steak stayed juicy, the corn kept its bite, and the sauce somehow tasted even better after the flavors married overnight. It became my new favorite meal prep secret, and now I intentionally make extra just to enjoy it cold from the fridge the next afternoon.

Choosing Your Base

Rice is classic and comforting, quinoa adds a nutty chew and extra protein, and cauliflower rice keeps things light if youre watching carbs. Ive tried all three and honestly, the bowl shines no matter which route you take. Pick whichever matches your mood or what you have on hand, because the real magic is in the toppings and that dreamy cilantro cream.

Making It Ahead

The beauty of this bowl is how forgiving it is when life gets busy. You can roast the corn up to two days in advance and store it in the fridge, make the cilantro cream the night before, and even marinate the steak that morning. When dinnertime hits, all you have to do is sear the steak and assemble, which takes less than 15 minutes and feels like a win every single time.

Swaps and Variations

This recipe is endlessly flexible, and Ive had fun experimenting with it over the years. Swap the steak for grilled chicken thighs, seasoned black beans, or even crispy tofu if you want to keep it plant based. Add a handful of black beans or pinto beans for extra heartiness, toss in some pickled jalapeños for heat, or use a different cheese like queso fresco or shredded cheddar.

• Try adding a scoop of black beans or pinto beans for extra fiber and texture.
• Swap Cotija for queso fresco, shredded cheddar, or skip cheese entirely for a dairy free version.
• If you love heat, add sliced jalapeños, a dash of cayenne, or a drizzle of hot sauce.

Save

This bowl has become my answer to the question of what to make when I want something that feels special but doesnt require all day in the kitchen. It never gets old, and every time I drizzle that cilantro cream, I remember why I fell for it in the first place.

Recipe FAQs

→ What cut of steak works best for this bowl?

Flank steak or skirt steak are ideal choices because they're flavorful, cook quickly, and slice beautifully against the grain. Both cuts absorb marinades well and stay tender when grilled properly.

→ Can I make the cilantro cream sauce ahead of time?

Absolutely. The sauce actually tastes better after chilling for a few hours as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.

→ What's the best way to char the corn without a grill?

You can use a cast-iron skillet over high heat or your oven's broiler. Cook the corn, turning frequently, until kernels are blistered and golden-brown in spots—about 8-10 minutes.

→ How do I know when the steak is done?

Use an instant-read thermometer: 130-135°F for medium-rare, 140-145°F for medium. Remember the steak will continue cooking slightly while resting, so pull it off a few degrees before your target temperature.

→ Can I make this dairy-free?

Yes. Use coconut yogurt or cashew cream in place of sour cream, skip the cheese, and swap mayonnaise for a plant-based alternative. The result is still creamy and delicious.