Save The smoky char from the grill hit me before I even opened the kitchen door, and I knew my neighbor was experimenting again. That summer, she taught me how to turn corn into something worth fighting over, and I paired it with steak, avocado, and a cilantro cream sauce I'd been tinkering with for weeks. The bowls became our Thursday night tradition, assembled on her patio with mismatched dishes and too much lime. Every bite tasted like sunshine and a little bit of showing off.
I made this for my sister after she moved into her first apartment, and she still brings it up every time we talk food. She had no furniture yet, so we ate sitting on the floor with the bowls balanced on our knees, laughing at how fancy it felt despite the circumstances. The steak was a little overcooked because I got distracted, but the sauce saved it. That night, she declared it her new comfort food, and Ive been making it for her ever since.
Ingredients
- Flank steak or skirt steak: These cuts are flavorful and cook quickly, but they need to be sliced against the grain or theyll be chewy, a lesson I learned the hard way.
- Olive oil: It helps the marinade cling to the steak and keeps the corn from sticking to the grill.
- Garlic: Fresh minced garlic in both the marinade and the sauce adds a punch that powdered garlic just cant match.
- Fresh lime juice: Brightens everything it touches and keeps the avocado from browning too quickly.
- Chili powder, cumin, and smoked paprika: This trio gives the steak a warm, earthy flavor with a hint of smokiness that complements the charred corn.
- Corn: Fresh ears are best for grilling, and the natural sugars caramelize into something almost candy-like.
- Avocado: Use ripe but firm avocados so they hold their shape when sliced.
- Cherry tomatoes: Their sweetness and acidity cut through the richness of the steak and sauce.
- Red onion: Thinly sliced and raw, it adds a sharp bite that wakes up the whole bowl.
- Cotija or feta cheese: Cotija is traditional and salty, but feta works beautifully if thats what you have on hand.
- Cilantro: Essential for the sauce and garnish, it adds a fresh, herbaceous note that ties everything together.
- Sour cream or Greek yogurt: The base of the sauce, tangy and creamy, with Greek yogurt offering a lighter option.
- Mayonnaise: Optional but it makes the sauce richer and silkier, almost addictive.
Instructions
- Marinate the steak:
- Whisk together olive oil, garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper in a shallow dish. Coat the steak on both sides, cover, and refrigerate for at least 30 minutes, letting the flavors soak in.
- Char the corn:
- Preheat your grill, grill pan, or broiler to high heat, then brush the corn with olive oil and season lightly. Turn the ears every few minutes until theyre charred and tender, about 8 to 10 minutes, then let them cool before cutting off the kernels.
- Blend the cilantro cream sauce:
- Combine sour cream, mayonnaise, cilantro, garlic, lime juice, salt, and pepper in a blender or food processor. Blend until smooth, adding water one tablespoon at a time until it reaches a pourable consistency, then taste and adjust the seasoning.
- Grill the steak:
- Heat your grill or skillet over medium-high, then cook the steak for 3 to 4 minutes per side for medium-rare, or longer if you prefer. Let it rest for 5 minutes before slicing thinly against the grain.
- Build the bowls:
- Divide your cooked rice or quinoa among four bowls, then top with steak, corn, avocado, tomatoes, and red onion. Drizzle generously with cilantro cream sauce, sprinkle with cheese, and garnish with cilantro leaves and lime wedges.
Save One evening, I served this to friends who claimed they didnt like cilantro, and I watched them scrape every last drop of sauce from their bowls. They admitted, sheepishly, that maybe cilantro wasnt the enemy theyd thought it was. It became a running joke, and now they ask for the cilantro bowls by name, never mentioning their former bias.
Making It Your Own
Ive swapped the steak for grilled shrimp when I wanted something lighter, and Ive used black beans and grilled tofu when feeding vegetarian friends. The beauty of this bowl is that the cilantro cream sauce and charred corn are the real stars, so the protein can change without losing the magic. Once, I used farro instead of rice because thats what I had, and the nutty chew was a revelation.
Storage and Leftovers
I keep the components separate in the fridge, steak and corn in one container, sauce in another, and the fresh toppings prepped but not assembled. That way, I can throw together a fresh bowl in minutes, and nothing gets soggy or sad. The steak stays good for up to three days, and the sauce lasts nearly a week, which means Ive been known to drizzle it over scrambled eggs and roasted vegetables long after the bowls are gone.
Serving Suggestions
This bowl is a full meal on its own, but Ive served it alongside tortilla chips and guacamole when feeding a crowd, and it always disappears fast. Cold beer or a margarita feels right with the smoky, zesty flavors, and if youre feeling fancy, a simple green salad with lime vinaigrette rounds things out nicely.
- Serve with warm tortillas on the side for anyone who wants to turn their bowl into tacos.
- Add a handful of pickled jalapeños for extra heat and tang.
- Top with a fried egg for breakfast-style bowls that are just as satisfying.
Save These bowls have become my go-to when I want something that feels special but doesnt require hours in the kitchen. Theyre proof that a little char, a lot of lime, and a sauce you cant stop eating can turn dinner into something people remember.
Recipe FAQ
- → What cut of steak works best for this bowl?
Flank steak or skirt steak are ideal choices because they're flavorful and become tender when sliced thinly against the grain after resting. Look for well-marbled cuts for the best results.
- → Can I prepare the components ahead of time?
Absolutely. The roasted corn stays fresh in the refrigerator for up to 2 days, and the cilantro cream sauce can be made 24 hours in advance. Marinate the steak for up to 2 hours before cooking for optimal flavor.
- → How do I get the best char on the corn?
Preheat your grill, grill pan, or broiler to high heat. Brush the corn lightly with oil and turn frequently—about every 2-3 minutes—until kernels are uniformly charred and tender, roughly 8-10 minutes total.
- → What can I substitute for the cilantro cream sauce?
If cilantro isn't your preference, try fresh basil or parsley for a different herb-forward sauce. For a dairy-free version, use coconut yogurt blended with fresh herbs and lime juice until smooth.
- → How long should the steak rest before slicing?
Let the steak rest for at least 5 minutes after cooking. This allows juices to redistribute throughout the meat, ensuring each bite stays tender and flavorful. Slice thinly against the grain for the most tender texture.