If you’re craving a hearty yet fresh meal bursting with color and flavor, this Steak Avocado Corn Bowl with Cilantro Cream is exactly what you need. Tender, juicy steak is paired with creamy avocado, roasted corn, and vibrant toppings—all drizzled with a cool, zesty cilantro cream sauce. It’s the perfect balance of smoky, creamy, and tangy in every bite.
The first time I made this, the aroma of seared steak and roasted corn filled the kitchen—it felt like dining at a modern steakhouse. Once, I added grilled peppers and a squeeze of lime, and it elevated the entire dish. Whether you’re meal-prepping or serving dinner to impress, this bowl is both beautiful and nourishing.
Why You’ll Love This Recipe
This Steak Avocado Corn Bowl hits all the right notes: juicy steak, creamy avocado, smoky corn, and a refreshing cilantro cream sauce. It’s easy to customize, loaded with protein and healthy fats, and perfect for quick weeknight dinners or meal prep lunches. Plus, every component can be made ahead, so you can assemble it in minutes.
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Steak Avocado Corn Bowl with Cilantro Cream: Fresh, Flavorful, and Irresistibly Satisfying
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
A fresh and hearty bowl featuring juicy grilled steak, creamy avocado, sweet corn, and fluffy rice — all topped with a zesty homemade cilantro cream sauce for the perfect balance of smoky, tangy, and creamy flavors.
Ingredients
- For the Bowl:
- 1 pound flank steak or sirloin steak
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and black pepper, to taste
- 2 cups cooked jasmine or basmati rice
- 1 cup corn kernels (fresh, frozen, or grilled)
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup diced red onion
- Fresh lime wedges, for serving
- For the Cilantro Cream:
- ½ cup sour cream or Greek yogurt
- ½ cup fresh cilantro leaves
- 1 clove garlic
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Cilantro Cream: In a food processor or blender, combine sour cream, cilantro, garlic, lime juice, olive oil, honey, salt, and pepper. Blend until smooth and creamy. Chill until ready to use.
- Season the Steak: Pat the steak dry and rub with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Let marinate for 15–20 minutes at room temperature.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat. Cook steak for 4–5 minutes per side (for medium-rare) or until desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
- Assemble the Bowls: Divide rice among bowls. Top with sliced steak, corn, avocado, tomatoes, and red onion.
- Drizzle generously with cilantro cream and garnish with lime wedges and extra cilantro.
Notes
- Use leftover grilled steak or rotisserie chicken for a quick version.
- Substitute quinoa or cauliflower rice for a lighter option.
- The cilantro cream can be made ahead and stored for up to 3 days.
- Add black beans, pickled onions, or shredded cheese for extra flavor.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course / Bowl
- Method: Grilled / Assembled
- Cuisine: Mexican-American Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (sirloin, flank, or ribeye) – Tender, flavorful, and perfect for searing or grilling.
Olive oil – Helps sear the steak and enhances the smoky flavor.
Salt and black pepper – Essential for seasoning.
Garlic powder and paprika – Add warmth and depth to the steak.
Corn kernels (fresh, frozen, or canned) – Sweet and slightly charred, adding a pop of flavor and texture.
Avocado (sliced) – Creamy and rich, balancing the bold flavors of the steak.
Cherry tomatoes (halved) – Fresh and juicy, adding color and brightness.
Red onion (diced) – Adds a crisp bite to the bowl.
Cooked rice or quinoa – The hearty base that soaks up all the flavors.
Lime wedges – For a burst of freshness.
Cilantro Cream Sauce
Greek yogurt or sour cream – The creamy base for the sauce.
Fresh cilantro (chopped) – Adds herbaceous, zesty flavor.
Garlic (minced) – For aromatic depth.
Lime juice – Brightens and balances the creaminess.
Jalapeño (optional) – Adds a touch of heat.
Salt and pepper – To taste.
Directions
- Prepare the steak:
Pat the steak dry with paper towels and season both sides with salt, pepper, garlic powder, and paprika. - Cook the steak:
Heat olive oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes, then slice thinly against the grain. - Cook the corn:
In the same skillet, add corn kernels and cook for 3–4 minutes until lightly charred. Season with a pinch of salt and pepper. - Make the cilantro cream sauce:
In a blender or food processor, combine Greek yogurt, cilantro, garlic, lime juice, jalapeño (if using), salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. - Assemble the bowls:
Start with a base of rice or quinoa. Top with sliced steak, roasted corn, avocado, cherry tomatoes, and red onion. Drizzle generously with cilantro cream sauce. - Finish and serve:
Garnish with extra cilantro and lime wedges. Serve immediately for the best flavor.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and takes about 35 minutes total—15 minutes of prep and 20 minutes of cooking. It’s a quick yet elegant meal perfect for lunch or dinner.
Storage/reheating
Store the components separately in airtight containers for up to 4 days. Reheat steak and corn gently in a skillet or microwave before assembling. The cilantro cream sauce will keep for 3–4 days in the refrigerator. Avoid freezing, as the avocado and sauce don’t hold up well when thawed.
Variations and Customizations
Spicy Southwest Bowl
Add black beans, jalapeños, and a dash of hot sauce for a bolder flavor.
Grilled Veggie Version
Include grilled peppers, zucchini, or onions for extra smokiness.
Low-Carb Option
Use cauliflower rice instead of regular rice for a lighter version.
Tex-Mex Twist
Top with shredded cheese, salsa, and crushed tortilla chips for a fiesta-style bowl.
Citrus Steak Bowl
Add orange or lime zest to the steak rub for a bright, citrusy flavor.
Shrimp or Chicken Substitute
Swap steak for grilled shrimp or chicken for a different protein option.
FAQs
1. What’s the best cut of steak to use?
Flank, sirloin, or ribeye are great choices for tenderness and flavor.
2. Can I make this ahead for meal prep?
Yes, just keep the sauce and avocado separate until serving.
3. Can I use frozen corn?
Absolutely—just thaw and roast in a skillet until lightly charred.
4. Can I grill the steak instead of pan-searing?
Yes, grilling adds a fantastic smoky flavor.
5. Can I make the sauce dairy-free?
Use coconut yogurt or a dairy-free sour cream substitute.
6. What if I don’t like cilantro?
Use parsley or basil for a milder, herbaceous alternative.
7. How spicy is the cilantro cream?
It’s mild, but you can increase or omit jalapeño depending on your preference.
8. Can I serve it cold?
Yes! It tastes great as a chilled steak salad bowl for lunch.
9. Can I add extra toppings?
Of course—try pickled onions, queso fresco, or roasted chickpeas for crunch.
10. What sides go well with it?
Serve with tortilla chips, a light soup, or roasted sweet potatoes.
Conclusion
Steak Avocado Corn Bowls with Cilantro Cream are the ultimate mix of comfort and freshness. With perfectly seared steak, creamy avocado, smoky corn, and a tangy herb sauce, every bite feels satisfying yet refreshing. Whether for meal prep, dinner parties, or a wholesome weeknight meal, this vibrant bowl brings restaurant-quality flavor straight to your kitchen—easy, nutritious, and absolutely delicious.
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