Steak Avocado Roasted Corn Bowl

If you are looking for a meal that feels like summer in a bowl, this steak avocado and roasted corn bowl with cilantro cream sauce will win you over every time. Juicy bites of steak meet creamy avocado and sweet roasted corn, all tied together with a tangy herby sauce. This recipe is ideal for a speedy weeknight dinner or an impressive lunch with minimal fuss.

I fell in love with this bowl the first time I made it for a Sunday backyard lunch. Now, everyone in my family looks forward to steak bowl night and gets excited for leftovers. The cilantro cream sauce is the secret that takes it over the top.

Ingredients

• One pound boneless beef steak: Choose high quality steak such as flank or sirloin for tenderness
• One tablespoon olive oil: Helps the steak and corn caramelize and adds richness
• One teaspoon garlic powder: Adds bold flavor and aroma
• Half teaspoon onion powder: Gives more savory depth to the steak
• One quarter teaspoon salt: For seasoning throughout
• One eighth teaspoon black pepper: A touch of heat to wake up the flavors
• One cup cooked rice: I like to use jasmine or basmati but any rice works
• One ear of corn: Fresh corn is sweetest when in season but frozen works in a pinch
• One avocado perfectly ripe: Look for dark pebbly skin that yields slightly to gentle pressure
• One quarter cup chopped cilantro: Brings fresh bright notes and gorgeous green color

Cilantro Cream Sauce

• Half cup mayonnaise: Use a real or good quality mayo for the creamiest sauce
• One quarter cup chopped cilantro: Fresh cilantro makes this sauce pop
• One clove garlic minced: Adds savory punch
• One tablespoon lime juice: Go for fresh lime for that bright citrus balance
• One quarter teaspoon salt: Essential for a flavorful sauce
• One eighth teaspoon black pepper: For subtle spice

Step-by-Step Instructions

Prepare the Steak:

Cut the beef steak into bite sized pieces You want them small for quick cooking and easy eating. Toss with olive oil garlic powder onion powder salt and pepper. Let the steak stand at room temperature while you get everything else ready

Grill the Steak:

Preheat your grill or a grill pan to medium high heat. Place the steak pieces in a single layer allowing a little space for a good sear. Cook for two or three minutes per side until browned and cooked through. Set aside to rest

Roast the Corn:

Preheat your oven to four hundred degrees Fahrenheit. Toss corn kernels with a small amount of olive oil salt and pepper until coated. Spread them evenly on a baking sheet. Roast for ten to fifteen minutes stirring halfway so you get those golden toasty edges. Cool for a few minutes

Make the Cilantro Cream Sauce:

In a small bowl whisk together mayonnaise chopped cilantro minced garlic lime juice salt and pepper until very smooth and green flecked. Taste and adjust seasoning if needed. This sauce can be made ahead and chilled up to a day

Assemble the Bowls:

Spoon the cooked rice into the bottoms of your bowls. Top with an even layer of grilled steak pieces roasted corn slices of fresh avocado and plenty of chopped cilantro. Drizzle the cilantro cream sauce over the top. Serve right away for best flavor and texture

Pin

The corn in this bowl is always my favorite ingredient since nothing tastes more like summer than fresh roasted sweet corn. My son calls these bowls his go to happiness dinner and I love to see everyone dig in with their own toppings.

Storage Tips

Store leftover steak avocado and toppings separately in airtight containers in the fridge. The cilantro cream sauce can be kept for up to three days. Rice and corn reheat beautifully in the microwave with a splash of water. For the best avocado texture slice fresh right before serving each portion.

Ingredient Substitutions

You can swap steak for grilled chicken shrimp or just go vegetarian with black beans and extra corn. Use Greek yogurt instead of mayo for a lighter cilantro sauce. If you are not a fan of cilantro try making the sauce with flat leaf parsley and a dash of cumin.

Serving Suggestions

These bowls are a standalone meal but they also go great with a simple green salad or sliced tomatoes. Warm tortillas on the side make this feel like a feast. For some heat sprinkle diced jalapenos or a bit of hot sauce over the top.

Cultural Context

This bowl takes inspiration from Mexican and Tex Mex flavors combining grilled meats fresh avocado and punchy sauces. Many families in my neighborhood use these combos for taco nights and grill outs. The cilantro sauce is my own twist bringing together the creamy and herbaceous traditions of both cuisines.

Recipe FAQs

→ What cut of steak works best?

Flank, sirloin, or ribeye are great options as they cook quickly and stay tender when grilled.

→ How can I make the cilantro cream sauce spicier?

Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for extra heat.

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn can be roasted in place of fresh kernels for similar results.

→ What rice type is best for the base?

Both white and brown rice work well, or try cauliflower rice for a lower-carb option.

→ Is this dish suitable for gluten-free diets?

Yes, all the listed ingredients are naturally gluten-free.

→ Can the bowl be prepared ahead of time?

All components can be prepped in advance and assembled just before serving for best texture.