Save to Pinterest The smell of charred corn hitting a hot grill pan is what sold me on this bowl the very first time I threw it together on a Wednesday night when I had steak thawing and no real plan. I tossed some corn on the same pan, let it get those dark, sweet spots, and suddenly dinner felt like something worth sitting down for. The cilantro cream sauce came later, after I realized plain sour cream wasn't doing enough, and now I make extra just to drizzle on everything. It's one of those meals that looks impressive but comes together faster than you'd think, especially if you marinate the steak while you're putting away groceries.
I made this for a small dinner party last summer, and my friend who claimed she didn't like cilantro ended up asking for the sauce recipe before she left. We ate outside with the sun going down, and everyone built their bowls a little differently, some piling on extra cheese, others going heavy on the lime. It became one of those meals people still bring up months later, not because it was fancy, but because it just tasted right.
Ingredients
- Flank steak or skirt steak: These cuts are beefy and flavorful, and slicing them thin against the grain after resting keeps every bite tender, not chewy.
- Olive oil: Used in both the marinade and for brushing the corn, it helps everything char beautifully without sticking or burning.
- Garlic: Fresh minced garlic in the marinade and a raw clove in the sauce add sharpness and depth without overpowering the lime and cilantro.
- Fresh lime juice: Brightens the steak marinade and balances the richness of the cilantro cream sauce, tying the whole bowl together.
- Chili powder, cumin, and smoked paprika: This trio gives the steak a warm, earthy backbone with just a hint of smokiness that plays perfectly with the charred corn.
- Corn on the cob: Fresh ears roasted until blistered bring natural sweetness and a slight crunch that frozen kernels just can't replicate.
- Avocado: Creamy, buttery, and cooling, it mellows out the heat and adds richness to every forkful.
- Cherry tomatoes: Their juicy pop and slight acidity cut through the heavier elements and add a burst of color.
- Red onion: Thinly sliced raw onion adds a sharp bite that wakes up the other flavors without overwhelming them.
- Cotija or feta cheese: Crumbled on top, either cheese brings salty, tangy creaminess that clings to the warm ingredients.
- Fresh cilantro: Used both in the sauce and as garnish, it's herbaceous, bright, and essential to the bowl's personality.
- Sour cream or Greek yogurt: The base of the sauce, offering tang and creaminess that coats everything in a silky, zesty layer.
- Mayonnaise: Optional but recommended for extra richness and a smoother, more pourable sauce that drapes over the bowl.
Instructions
- Prepare the steak marinade:
- In a shallow dish, whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper until well combined. Add the steak, turning it over a few times so every surface gets coated, then cover and refrigerate for at least 30 minutes or up to 2 hours.
- Roast the corn:
- Preheat your grill, grill pan, or broiler to high heat. Brush the husked corn with olive oil and season lightly with salt and pepper, then cook, turning occasionally, until charred and tender, about 8 to 10 minutes. Let it cool slightly before slicing the kernels off the cob.
- Make the cilantro cream sauce:
- In a blender or food processor, combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, a pinch of salt, and pepper, then blend until smooth and bright green. Add water one tablespoon at a time until the sauce is pourable, taste it, adjust seasoning, and refrigerate until ready to use.
- Cook the steak:
- Heat a grill or heavy skillet over medium high heat, remove the steak from the marinade, letting excess drip off, and grill 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.
- Assemble the bowls:
- Divide rice or quinoa among four bowls, then top with sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle generously with cilantro cream sauce, sprinkle with crumbled cheese, garnish with cilantro leaves, and serve with lime wedges on the side.
Save to Pinterest One night I forgot to marinate the steak ahead of time, so I just tossed it in the marinade while I prepped everything else, about 20 minutes total, and it still turned out beautifully seasoned and juicy. That's when I realized this recipe is more forgiving than it looks, and now I don't stress if I'm running behind. It's become my go to when I want something that feels special but doesn't demand perfection.
How to Get the Best Char on Your Corn
The secret to really good roasted corn is high heat and patience. Don't move the corn around too much, let it sit on one side until you see those deep brown spots forming, then rotate it. If you're using a grill pan indoors, crack a window because it will smoke a little, but that smoky char is exactly what makes the corn taste like summer. I've tried this with frozen kernels in a pinch, and while they work, they don't get that same caramelized sweetness.
Make Ahead and Storage Tips
The cilantro cream sauce keeps in the fridge for up to three days and actually tastes better the next day once the flavors meld. The roasted corn can be cut off the cob and stored in an airtight container for up to two days, which makes weeknight assembly a breeze. I don't recommend slicing the steak ahead of time because it dries out, but you can marinate it the night before and cook it fresh when you're ready to eat. Avocado should always be sliced right before serving, unless you don't mind a little browning.
Ways to Customize Your Bowl
This bowl is a template, not a rulebook. Swap the steak for grilled shrimp, blackened chicken, or seasoned black beans if you want to mix things up. Use cauliflower rice for a lighter base, or go with farro or couscous if you want more chew. Add pickled jalapeños, radishes, or a handful of shredded cabbage for extra crunch and tang.
- Try adding a spoonful of black beans or pinto beans for extra protein and heartiness.
- Drizzle with hot sauce or sprinkle with tajin for a spicy, tangy kick.
- Top with a fried egg for a breakfast style twist that makes leftovers feel brand new.
Save to Pinterest This bowl has become one of those recipes I turn to when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's colorful, satisfying, and just the right amount of effort for a weeknight that deserves something better than takeout.
Questions & Answers About This Recipe
- → What cut of steak works best?
Flank or skirt steak are ideal choices. Both take on marinades beautifully and cook quickly at high heat. Slice against the grain for maximum tenderness.
- → Can I make the cilantro sauce ahead?
Absolutely. The sauce keeps refrigerated for up to 3 days and actually tastes better after the flavors meld. Just give it a good stir before serving.
- → How do I char corn without a grill?
A cast-iron skillet on high heat works wonderfully. Or use your oven's broiler—just keep a close eye to prevent burning. The kernels should develop dark spots.
- → What grains can I use as the base?
Rice and quinoa are classic options. For lighter fare, try cauliflower rice. The grain you choose should be cooked and cooled slightly before assembling.
- → Is this bowl gluten-free?
Yes, as long as you use a gluten-free grain like certified GF rice, quinoa, or cauliflower rice. Always check labels on condiments and seasonings.
- → Can I lighten the cream sauce?
Replace half or all of the sour cream with Greek yogurt. For a dairy-free version, blend avocado with lime, cilantro, and a splash of water until smooth.