Ingredients
- Steak (Ribeye or Sirloin) – 1 pound
- Avocado – 2 ripe avocados
- Corn – 2 ears, or 1 can (15 ounces) of corn kernels, drained
- Olive Oil – 2 tablespoons
- Cilantro – 1/4 cup, chopped
- Sour Cream or Greek Yogurt – 1/2 cup
- Lime Juice – 2 tablespoons
- Chili Powder – 1 teaspoon
Instructions
- Step 1: Prepare the corn. If using fresh corn, shuck it and roast it whole on a grill or in the oven at 400°F (200°C) for about 15-20 minutes, turning occasionally, until kernels are tender and lightly charred. Let cool slightly, then cut the kernels off the cob. If using canned corn, drain it well.
- Step 2: Season and cook the steak. Rub the steak with olive oil, salt, pepper, and chili powder. Grill or pan-sear over medium-high heat to your desired doneness (approximately 3-5 minutes per side for medium-rare). Let the steak rest for 5-10 minutes, then slice thinly against the grain.
- Step 3: Make the cilantro cream sauce. In a blender or food processor, combine the sour cream (or Greek yogurt), cilantro, and lime juice. Blend until smooth. Add a splash of water if needed to reach desired consistency. Season with salt and pepper to taste.
- Step 4: Prepare the avocado. Dice the avocados into bite-sized pieces.
- Step 5: Assemble the bowls. Divide the roasted corn, sliced steak, and diced avocado evenly among bowls. Drizzle generously with the cilantro cream sauce. Serve immediately.
Notes
- Store leftover components separately to prevent the avocado from browning and the corn from getting soggy.
- Gently reheat the steak and corn in a skillet to maintain their texture, avoiding the microwave if possible.
- Garnish each bowl with an extra sprinkle of chili powder and a lime wedge for added zest and visual appeal.
- For the best flavor, char the fresh corn slightly more than you think is necessary, as the smoky taste complements the other ingredients beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American