This hearty rice bowl combines all of my favorite summer flavors in one perfectly balanced meal. Rice bowls are similar to tacos in that they don’t really require any side dishes as all of the toppings make this a complete meal all on it’s own. And because of all the components in this dish, it makes for great leftovers to be enjoyed on their own throughout the week or turned into an entirely new dish like these grilled steak tacos.
Looking for More Recipes Like This?
Then you’ve got to try our Street Corn Chicken Rice Bowl. We’re using grilled chicken and similar toppings as the ones you see here.
Key Ingredients & Substitutions
- grilled corn: The little bit of char on the corn adds a nice subtle smokey flavor, but you can always sub with canned or frozen corn if that’s what you’ve got. Just heat it up in a skillet with some olive oil first.
- mayo: The base of our yummy street corn. We’ve got a great basic whole30 mayo on the site!
- feta and cojita cheese: To make this dairy-free sub with dairy-free alternatives. If cojita is hard to find, sub it with queso fresco or extra feta.
- lime juice: Fresh is best here!
- steak: We have a whole post dedicated to grilled ribeye, but feel free to use whatever cut of meat that you have available.
- white rice: Feel free to sub with brown rice or cauliflower rice if you’re trying to lighten things up.
How To Make Street Corn Steak Rice Bowls
Grill the corn and combine it with the rest of the street corn ingredients. Set it aside until you’re ready to assemble.
Cook Grilled Ribeye Steak for 3-4 minutes on each side, let it rest, and then slice!
Assemble everything between 4 bowls and enjoy!
Recipe FAQs and Tips
- Fresh ingredients matter – The fresher, the better my friends. Especially when it comes to the corn and lime juice for the street corn. Fresh corn just has an undeniable fresh texture and flavor and fresh lime juice is noticeably brighter than the store-bought stuff.
- What’s the best cut of steak for rice bowls? We love a good ribeye steak for this recipe as they’re so tender thanks to the amount of marbling in each cut. However, this recipe is quite forgiving when it comes to the type of steak used since the toppings and street corn do a lot of the lifting when it comes to flavor. If you’re using a leaner cut of meat like flank steak, just be sure to cut against the grain to help make the bites easier to manage.
- What type of rice should I use? This is totally up to you. Instant Pot Jasmine rice is a nice and quick, and we’ve also got a killer cilantro lime rice recipe and a cilantro lime cauliflower rice if you’re trying to lighten things up.
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Grilled Street Corn Steak Rice Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Grill
- Cuisine: American
Description
Our epic Grilled Steak Rice Bowl + Mexican Street Corn is an amazing dinner that is packed with all the best flavors!
Ingredients
Mexican Street Corn Salad:
- 2 cups grilled corn (3–4 cobs of corn)
- 1/3 cup mayo
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1–2 tablespoons lime juice
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Grilled Ribeye:
- 1–2 pounds of ribeye steaks
- kosher salt and ground black pepper
Other Rice Bowl Ingredients + Toppings:
- 4 cups rice of your choice, cooked
- cherry tomatoes, halved
- jalapeños, sliced
- lime wedges
- additional fresh cilantro, chopped
- 1–2 avocados, sliced
Instructions
- Make Street Corn Salad: Put the grilled corn kernels, 1/3 cup mayo, 1/4 cup feta cheese, 1/4 cup diced red onion, 1/4 cup cotija cheese, 2 tablespoons cilantro, 1-2 tablespoons lime juice, 1/2 tablespoon garlic, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper in a large bowl and mix to combine. Taste and adjust any ingredients to your desired taste. Set aside.
- Prep Grill: Preheat grill to a high heat (450-500 degrees F) and clean the grill grates.
- Season Steaks: Sprinkle salt and pepper on both sides of each ribeye steak.
- Grill: Place steaks directly on the hot grill grates over direct heat. Let sear for 3-4 minutes with the cover closed. Flip steaks and let cook for another 3-4 minutes. Use a meat thermometer to take the internal temperature of each steak. If they haven’t reached your desired internal temperature (see Notes) then move them to indirect heat until that desired temperature is reached.
- Rest + Cut: Let the meat rest for 5 minutes at room temperature and then cut into bite-sized pieces.
- Assemble Rice Bowls: Between four bowls, divide the rice, steak, street corn salad, and any desired toppings.
- Serve: Enjoy right away!
Notes
- Internal Temperature: Rare: 120-130 degrees F.; Medium – Rare: 130-140 degrees F.; Medium: 140-145 degrees F.; Medium-Well: 145-155 degrees F.; Well: 160 degrees F.
- Steak: it doesn’t get much better than Grilled Ribeye Steak, but you could also use Grilled Flank Steak, Grilled Tri Tip, or skip the grill and make Ribeye Steak on the stovetop!
- Prefer Chicken? Try our Street Corn Chicken Rice Bowl!
- Grilled Corn: we love that added flavor from grilled corn on the cob, but feel free to heat up some frozen corn or use canned corn.
- Dairy-Free: option to omit or use dairy-free alternatives for the feta cheese and cotija cheese.
- Storage: keep any leftover Mexican Street Corn Salad, steak, and other ingredients, each in a separate airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 6 oz
- Calories: 875
- Sugar: 11.4 g
- Sodium: 725.7 mg
- Fat: 55.7 g
- Carbohydrates: 48.9 g
- Fiber: 11.6 g
- Protein: 58.3 g
- Cholesterol: 137.5 mg
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