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–+ servings
Street Corn Steak Rice Bowls

Savor Summer with Flavorful Street Corn Steak Rice Bowls

Enjoy these delicious Street Corn Steak Rice Bowls that celebrate summer flavors with tender steak, grilled corn, and creamy dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Corn Salad
  • 2 cups Grilled Corn on the Cob Grilling enhances its flavor.
  • ½ cup Mayonnaise Greek yogurt can be a healthier option.
  • ¼ cup Feta Cheese Substitute with goat cheese for a different taste.
  • ¼ cup Red Onion Use green onions for a milder flavor.
  • ½ cup Cotija Cheese Crumbled queso fresco works as a substitute.
  • ¼ cup Fresh Cilantro Can be omitted if disliked.
  • 1 tablespoon Lime Juice Fresh is best, but bottled can work.
  • 2 cloves Garlic Garlic powder is a good alternative.
  • 1 teaspoon Chili Powder Adjust according to taste.
  • 1 teaspoon Paprika Smoked paprika can enhance earthy notes.
  • Kosher Salt Adjust to taste.
  • Black Pepper Adjust to taste.
For the Steak & Base
  • 2 pieces Ribeye Steaks Substitute with flank steak or grilled portobello mushrooms for a vegetarian option.
  • 4 cups Cooked Rice (Jasmine or Basmati) Quinoa or cauliflower rice is great for a low-carb alternative.
For Toppings
  • 1 cup Cherry Tomatoes Any seasonal tomatoes can be used.
  • 1 whole Jalapeños Feel free to exclude for a milder dish.
  • 1 whole Avocado A dollop of sour cream works if avocados aren't available.

Equipment

  • Grill
  • Mixing Bowl
  • Meat Thermometer
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine 2 cups of grilled corn, ½ cup mayonnaise, ¼ cup crumbled feta cheese, ¼ cup finely chopped red onion, ½ cup cotija cheese, and ¼ cup chopped fresh cilantro. Squeeze in the juice of one lime, then add 2 minced garlic cloves, 1 teaspoon chili powder, and 1 teaspoon paprika. Season with kosher salt and black pepper to taste before mixing until well blended and set aside to allow the flavors to meld.
  2. Prepare your grill by preheating it to high heat, between 450°F and 500°F. Make sure to clean the grates thoroughly to prevent sticking. Gather your ingredients and get ready to season the ribeye steaks.
  3. Generously season both sides of 2 ribeye steaks with kosher salt and black pepper, ensuring an even coating. Allow the steaks to sit for about 10 minutes, bringing them closer to room temperature.
  4. Place the seasoned ribeye steaks on the grill. Grill them for about 3 to 4 minutes on each side, until they reach your preferred doneness.
  5. After grilling, carefully remove the steaks from the grill and let them rest on a cutting board for about 5 minutes.
  6. In serving bowls, start by placing a generous scoop of fluffy cooked rice at the bottom. Top it with sliced ribeye steaks, then layer on the vibrant street corn salad.
  7. Serve the Street Corn Steak Rice Bowls immediately while they're warm, ensuring each ingredient stands out.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 64gProtein: 32gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 1200IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Use fresh ingredients for the corn salad and toppings for the best flavor. Customize toppings based on your preference or availability.

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