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Irresistible Street Corn Steak Rice Bowls You Need to Try Today

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Learn how to make delicious Street Corn Steak Rice Bowls. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ½ pounds flank steak or skirt steak
  • 1 tablespoon olive oil, plus more for cooking
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 3 ears of fresh corn, husked (or 2 cups frozen corn, thawed)
  • ½ cup mayonnaise (can substitute Greek yogurt for a lighter option)
  • ¼ cup crumbled cotija cheese (feta works well too)
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped (optional, for a little heat)
  • 4 cups cooked jasmine or basmati rice
  • Fresh cilantro leaves, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Start by marinating your steak. Drizzle the olive oil over the meat, then sprinkle on the smoked paprika, cumin, chili powder, salt, and pepper. Rub everything in well. Set it aside to rest at room temperature for about 20-30 minutes — this step lets the flavors seep in and keeps the steak tender.
  2. While the steak marinates, prep the corn. Heat a cast-iron skillet or heavy pan over medium-high heat until it’s smoking hot. Toss in the corn and let it char, turning occasionally, until you see blackened spots all over, about 8-10 minutes. This reminds me of Mama Lu’s way of cooking — simple heat, a little patience, and a lot of flavor.
  3. In a small bowl, combine the mayonnaise, lime juice, minced garlic, jalapeño (if using), and a pinch of salt. This will be your creamy street corn sauce, tangy and bright, balancing the charred sweetness perfectly.
  4. Once the corn is charred, cut the kernels off the cob and stir them into the sauce. Add the crumbled cotija cheese and mix gently.
  5. Next, heat a little oil over high heat in the same skillet or on a grill pan. Add the steak and cook for about 4-5 minutes per side for medium-rare, depending on thickness. I like to watch the edges closely — they tell you when it’s time to flip. Let the steak rest on a cutting board for at least 5 minutes before slicing it thinly against the grain.
  6. To assemble your bowls, start with a generous scoop of warm rice. Layer on the sliced steak, then spoon over the creamy street corn mixture. Finish with a sprinkle of fresh cilantro and sliced green onions for a pop of color and fresh flavor — just like Mama Lu always said, “A little green makes everything better.”

Find it online: https://claracooking.com/street-corn-steak-rice-bowls/