Save The sound of corn hitting a hot grill is pure summer, even when it's November and you're standing under your kitchen vent with the broiler cranked up. I made this bowl on a whim one Tuesday after work, using leftover steak from the weekend and a forgotten ear of corn in the crisper. The cilantro cream sauce was an accident born from too much cilantro in the fridge and a craving for something tangy. Now it's the dinner I make when I want to feel like I've got my life together, even if I'm eating it in sweatpants.
I served this to friends who claimed they didn't like cilantro, and they scraped their bowls clean. One of them even asked if I'd bottled the sauce to sell, which I took as the highest compliment. We sat outside with lime wedges piled on the table, and everyone customized their bowls with extra cheese or hot sauce. It was one of those nights where the food was simple, but the conversation lasted hours.
Ingredients
- Flank steak or skirt steak: These cuts soak up marinade beautifully and slice into tender ribbons if you cut against the grain, which I learned after ruining my first attempt by slicing with it.
- Olive oil: It carries the spices into the meat and helps the corn char without sticking to the grill.
- Garlic: Fresh minced garlic in the marinade makes everything smell like a backyard cookout, even indoors.
- Lime juice: The acidity tenderizes the steak and brightens every other flavor in the bowl.
- Chili powder, cumin, and smoked paprika: This trio gives the steak a warm, smoky depth that pairs perfectly with the sweet corn.
- Fresh corn: Charring it transforms plain kernels into something sweet, smoky, and almost candy-like.
- Avocado: Creamy and rich, it cools down the spice and adds that silky texture every bowl needs.
- Cherry tomatoes: Their bright acidity cuts through the richness and adds pops of color.
- Cotija or feta cheese: Salty, crumbly, and tangy, it ties the whole bowl together.
- Cilantro: Some people hate it, but for me, it's the soul of this dish, especially blended into that sauce.
- Sour cream or Greek yogurt: The base of the sauce, tangy and thick enough to cling to every bite.
- Mayonnaise: Optional, but it makes the sauce extra silky and rich if you're not counting calories.
Instructions
- Marinate the steak:
- Whisk together olive oil, garlic, lime juice, chili powder, cumin, paprika, salt, and pepper in a shallow dish. Add the steak, flip it a few times to coat, cover, and let it sit in the fridge for at least 30 minutes or up to 2 hours while you prep everything else.
- Char the corn:
- Brush the husked ears with olive oil, season with salt and pepper, then grill or broil them until they're blistered and golden in spots, turning every few minutes. Let them cool just enough to handle, then slice off the kernels with a sharp knife.
- Blend the cilantro cream:
- Toss sour cream, mayonnaise, cilantro, garlic, lime juice, salt, and pepper into a blender and whiz until smooth and bright green. Add water a tablespoon at a time until it's pourable but still thick enough to coat a spoon.
- Grill the steak:
- Heat your grill or a heavy skillet over medium high heat until it's smoking hot. Cook the steak for 3 to 4 minutes per side for medium rare, then let it rest on a cutting board for 5 minutes before slicing it thin against the grain.
- Build your bowls:
- Divide your cooked rice or quinoa among four bowls, then layer on steak slices, corn kernels, avocado, tomatoes, and red onion. Drizzle generously with cilantro cream, scatter cheese and cilantro on top, and serve with lime wedges on the side.
Save This bowl became my go to whenever I needed to impress without stressing. I've made it for potlucks, packed it for lunch, and served it to picky eaters who surprised themselves by asking for seconds. There's something about the combination of smoky, creamy, tangy, and fresh that just works, no matter who's sitting at the table.
Making It Your Own
Swap the steak for grilled chicken thighs, spiced black beans, or even crispy tofu if you're feeding vegetarians. I've used farro instead of rice for a nuttier texture, and once I threw in roasted sweet potatoes when I had extras. The cilantro cream is the star, so as long as you've got that, the rest can bend to whatever's in your fridge.
Prep Ahead Secrets
The corn can be roasted up to two days in advance and stored in the fridge, and the cilantro cream keeps for about a week in a sealed jar. I like to marinate the steak in the morning before work, then cook it fresh when I get home. If you batch cook rice or quinoa on Sundays, assembling these bowls on a weeknight takes less than 15 minutes.
Serving and Storing
These bowls are best served immediately while the steak is still warm and the avocado is freshly sliced. If you're meal prepping, keep the components separate and assemble just before eating so nothing gets soggy. Leftovers hold up for a day or two, but the avocado will brown, so add it fresh each time.
- Store leftover steak, corn, and sauce in separate airtight containers in the fridge.
- Reheat the steak gently in a skillet to avoid overcooking it.
- Give the cilantro cream a good stir before drizzling, as it may separate slightly.
Save This bowl taught me that dinner doesn't have to be complicated to feel special. It just needs good flavors, a little char, and a sauce that makes you want to lick the bowl.
Questions & Answers
- → What cut of steak works best?
Flank steak or skirt steak are ideal choices because they're flavorful and cook quickly. Slice against the grain for maximum tenderness after letting the meat rest properly.
- → Can I make this ahead of time?
The roasted corn, cilantro cream sauce, and steak can all be prepared in advance and stored separately for up to two days. Assemble bowls just before serving for the freshest texture.
- → How do I char the corn without a grill?
A grill pan heated over high heat works beautifully, or you can use your oven's broiler. Cook the corn about 8-10 minutes, turning frequently until kernels are lightly charred and tender.
- → Is the cilantro cream sauce spicy?
The sauce is more zesty and tangy than spicy, thanks to fresh lime and cilantro. For extra heat, add a pinch of cayenne or chopped jalapeño to the blender when making the sauce.
- → What grain base should I use?
Rice and quinoa both absorb the flavors well. For a low-carb option, cauliflower rice works beautifully and keeps the bowl light while still providing texture.
- → Can I make this dairy-free?
Substitute Greek yogurt with coconut yogurt and omit the cheese, or use a dairy-free cheese alternative. The flavors remain vibrant and satisfying without dairy.