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sted Corn Bowl with Cilantro Cream Sauce Recipe

sted Corn Bowl with Cilantro Cream Sauce Recipe
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★★★★★

4.7 from 13 reviews

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is a vibrant, flavorful meal that combines tender marinated steak, charred roasted corn, creamy avocado, and fresh veggies atop a bed of rice. Topped with a zesty cilantro cream sauce, this hearty bowl is perfect for a satisfying lunch or dinner that balances protein, fiber, and rich textures with a fresh, tangy finish.

Ingredients

Scale

For the Steak

  • 1 lb (450g) flank steak or sirloin (halal)
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • Juice of ½ lime

For the Roasted Corn

  • 2 cups corn kernels (fresh, canned drained, or frozen thawed)
  • 1 tbsp olive oil
  • ½ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp black pepper

For the Cilantro Cream Sauce

  • ½ cup sour cream or Greek yogurt
  • 2 tbsp mayonnaise
  • 1 cup fresh cilantro leaves
  • 1 clove garlic
  • Juice of 1 lime
  • 2–3 tbsp water (to thin)
  • Salt to taste

For the Bowl Base

  • 2 cups cooked rice (white, brown, or cilantro lime rice)
  • 1 large avocado, sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup black beans, rinsed and drained
  • ¼ cup red onion, finely diced
  • Lime wedges for serving

Instructions

  1. Season the Steak: Pat the steak dry with paper towels. Rub the olive oil, paprika, garlic powder, cumin, salt, black pepper, and lime juice all over the steak evenly. Allow the steak to marinate at room temperature for 20 to 30 minutes to absorb the flavors.
  2. Cook the Steak: Preheat a grill pan or skillet over medium-high heat. Cook the steak for 4 to 5 minutes on each side, depending on thickness, until it reaches the desired doneness (135°F or 57°C for medium-rare). Once cooked, remove and rest the steak for 5 to 10 minutes to retain juices. Slice the steak thinly against the grain for maximum tenderness.
  3. Roast the Corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels, chili powder, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the corn is lightly charred and golden brown, releasing a smoky sweetness.
  4. Prepare the Cilantro Cream Sauce: In a blender or food processor, combine the sour cream (or Greek yogurt), mayonnaise, fresh cilantro leaves, garlic clove, lime juice, and salt. Blend until smooth, adding 2 to 3 tablespoons of water gradually to reach a drizzle-friendly consistency.
  5. Assemble the Bowls: Divide the cooked rice equally into serving bowls. Arrange sliced steak, roasted corn, sliced avocado, cherry tomatoes, black beans, and finely diced red onion on top of the rice in each bowl. Drizzle the cilantro cream sauce generously over the assembled ingredients.
  6. Serve: Garnish with extra cilantro leaves if desired and provide lime wedges on the side for an additional fresh citrus squeeze to brighten the bowl just before eating.

Notes

  • Use flank steak or sirloin for best results; halal options work well for dietary preferences.
  • Marinating the steak at room temperature enhances flavor and tenderness but do not exceed 30 minutes to avoid food safety risks.
  • Feel free to substitute sour cream with Greek yogurt to reduce fat content.
  • You can swap white rice with brown rice or cilantro lime rice for added fiber and flavor.
  • Leftover cilantro cream sauce can be refrigerated for up to 3 days.
  • This bowl can be customized with additional veggies like bell peppers or radishes as desired.

Nutrition

Keywords: steak bowl, avocado bowl, roasted corn, cilantro cream sauce, healthy dinner, Mexican bowl, gluten-free, halal recipe, easy weeknight meal

Find it online: https://maicook.com/sted-corn-bowl-with-cilantro-cream-sauce-recipe/