Grilled Street Corn Steak Rice Bowls Recipe
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 on the cob 3-4 cobs of corn
- ⅓ cup mayo
- 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
Grilled Ribeye:
- 1-2 pounds ribeye steaks
- kosher salt and ground black pepper
Other Rice Bowl Ingredients + Toppings:
- 4 cups cooked rice
- 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, ⅓ cup mayo, ¼ cup feta cheese, ¼ cup red onion, ¼ cup cotija cheese, 2 tablespoons fresh cilantro, 1-2 tablespoons lime juice, ½ tablespoon garlic, ½ teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black 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℉) and clean the grill grates.
- Season Steaks: Sprinkle kosher salt and ground black pepper on both sides of 1-2 pounds ribeye steaks.
- 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
Calories: 686kcal | Carbohydrates: 67g | Protein: 33g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 593mg | Potassium: 849mg | Fiber: 6g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 3mg
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