Description
This Grilled Street Corn Steak Rice Bowls recipe combines smoky, juicy ribeye steaks with a creamy and zesty street corn salad served atop fluffy rice. Perfect for a quick and flavorful 30-minute meal, it features charred corn kernels mixed with mayo, feta, cotija cheese, and fresh herbs, creating a vibrant and satisfying dish inspired by Mexican street food flavors.
Ingredients
Street Corn Salad
- 2 cups grilled corn on the cob (3-4 cobs of corn, kernels removed)
- ⅓ cup mayonnaise
- ¼ cup feta cheese, crumbled
- ¼ cup red onion, diced
- ¼ cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1-2 tablespoons lime juice
- ½ tablespoon garlic, minced
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Steak and Bowls
- 1-2 pounds ribeye steaks
- Kosher salt and ground black pepper, to taste
- 4 cups cooked rice
- Cherry tomatoes, halved (quantity as desired)
- Jalapeños, sliced (quantity as desired)
- Lime wedges (for serving)
- Additional fresh cilantro, chopped (for garnish)
- 1-2 avocados, sliced (for serving)
Instructions
- Make Street Corn Salad: In a large bowl, combine the grilled corn kernels, mayonnaise, crumbled feta, diced red onion, crumbled cotija cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Taste the mixture and adjust seasoning or lime juice as desired. Set aside to let flavors meld.
- Prep Grill: Preheat your grill to high heat, about 450-500°F. Clean the grill grates well to ensure proper searing and easy flipping of the steaks.
- Season Steaks: Pat the ribeye steaks dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
- Grill Steaks: Place the steaks directly over the hot grill grates for a sear. Close the grill lid and cook for 3-4 minutes. Flip the steaks and cook for another 3-4 minutes with the lid closed. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; medium, 140-145°F. If needed, move the steaks to indirect heat and continue cooking until desired doneness is reached.
- Rest and Slice: Remove the steaks from the grill and let them rest on a cutting board for about 5 minutes. This allows juices to redistribute. Then slice the steaks into bite-sized pieces against the grain for tenderness.
- Assemble Rice Bowls: Evenly divide the cooked rice into four bowls. Top each with sliced steak, a generous scoop of the street corn salad, and desired toppings such as cherry tomatoes, sliced jalapeños, avocado slices, extra cilantro, and lime wedges.
- Serve: Enjoy immediately while the steak is warm and the flavors are fresh and vibrant.
Notes
- Use a meat thermometer for best results and preferred steak doneness; medium-rare is recommended for ribeye.
- Adjust lime juice and chili powder in the street corn salad to your heat and tang preference.
- Grilled corn can be substituted with canned or frozen corn, but fresh grilled corn adds the best smoky flavor.
- If you don’t have a grill, ribeye steaks can be seared in a hot cast iron skillet and finished in the oven.
- Leftover rice bowls can be stored separately and assembled fresh before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
