The Ultimate Summer Bowl: Grilled Steak, Roasted Corn, and Creamy Cilantro Sauce Magic

Name: The Ultimate Summer Bowl: Grilled Steak, Roasted Corn, and Creamy Cilantro Sauce Magic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound boneless steak (such as flank or sirloin); 1 tablespoon olive oil; 1 teaspoon garlic powder; 2 teaspoons onion powder; 4 teaspoons salt; 8 teaspoons black pepper; 1 cup cooked rice (I love using jasmine or basmati rice); 2 cups corn (fresh or canned, roasted); 1 cup chopped cilantro; 1 cup mayonnaise; 1 tablespoon lime juice; 1 avocado, diced

April 27, 2025

Recipes

If there’s one meal that I could eat on repeat without getting tired of it, it’s this Steak, Avocado, and Roasted Corn Bowl. It’s hearty without feeling heavy, and every bite bursts with bold flavors thanks to the juicy grilled steak, sweet roasted corn, creamy avocado, and the star of the show: a zesty cilantro cream sauce. This is the kind of easy, feel-good meal that makes you want to linger at the table just a little longer.

Why This Steak Bowl Works Every Time

I’ve made plenty of “bowl” meals over the years, but this one has officially taken the crown. Here’s why:

Balanced flavors and textures: You get smoky, savory steak; creamy avocado; sweet, slightly charred corn; and the tangy punch from the cilantro sauce.
Minimal effort, maximum payoff: Most of the work is seasoning, grilling, and assembling. It’s a stress-free recipe that still feels special.
Super customizable: Want to add some black beans? Swap the rice for quinoa? Go for it. This bowl welcomes all your favorites.

Ingredients You’ll Need

(Serves 2–3 | Prep Time: 10 minutes | Cook Time: 20 minutes)

For the Steak:

1 pound boneless, skinless beef steak, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Bowl:

1 cup cooked rice (I love using jasmine or basmati rice)
1 ear of corn, shucked and kernels removed
1 avocado, sliced
1/4 cup chopped cilantro

For the Cilantro Cream Sauce:

1/2 cup mayonnaise
1/4 cup chopped cilantro
1 clove garlic, minced
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper

How I Bring This Bowl Together (Step-by-Step)

1. Grill the Steak

First things first: I preheat my grill to medium-high heat. While it’s heating up, I season the steak pieces with garlic powder, onion powder, salt, and pepper. I drizzle a little olive oil over the top, toss it all together, and get them ready for the grill.

The trick here is not to overcook—steak cooks fast, especially in smaller pieces. I grill them for about 2-3 minutes per side until they’re nicely seared but still juicy inside.

2. Roast the Corn

While the steak is doing its thing, I get the corn ready. After tossing the kernels with olive oil, salt, and pepper, I spread them out on a baking sheet. Into a 400°F oven they go for about 10–15 minutes. I keep an eye out for those perfect little charred edges—that’s where the magic happens.

If I’m feeling lazy (or it’s way too hot to turn on the oven), I’ll even throw the corn on the grill next to the steak. Either way, roasted corn adds a depth of flavor that raw corn just can’t match.

3. Make the Cilantro Cream Sauce

In a small bowl, I whisk together mayonnaise, chopped cilantro, minced garlic, lime juice, salt, and pepper. It’s creamy, herby, and has just enough zing to tie everything together. Sometimes, when I want a bit more kick, I’ll sprinkle in a pinch of red pepper flakes.

Pro tip: This sauce is so good, I double the batch and keep it in the fridge for sandwiches and wraps during the week.

4. Assemble the Bowls

Now comes the fun part—building the bowls! I start with a scoop of fluffy cooked rice, then pile on the grilled steak, roasted corn, creamy avocado slices, and a sprinkle of fresh cilantro. Finally, I drizzle the cilantro cream sauce generously over everything.

Each forkful is a perfect blend of flavors and textures that seriously tastes like summer in a bowl.

My Favorite Tips and Tweaks

Pick your steak wisely: Flank, skirt, or sirloin work great for this recipe. Just make sure to cut across the grain for tender bites.
Change up the base: Not a fan of rice? Swap it out for cauliflower rice, quinoa, or even a bed of crisp greens.
Spice it up: For a spicier version, add some diced jalapeños to the bowl or a few dashes of hot sauce to the cilantro cream.
Meal prep friendly: Grill extra steak and roast more corn so you can have these bowls ready to assemble during the busy week.

What I Love to Serve with These Bowls

While these bowls are satisfying on their own, sometimes I like to add a little extra to the meal. Here are a few of my favorite sides:

Simple green salad: Tossed with a citrusy vinaigrette to keep things light.
Grilled veggies: Bell peppers, zucchini, and asparagus all grill beautifully alongside the steak.
Tortilla chips and guacamole: Because you can never have too much avocado, right?

FAQs (From My Kitchen to Yours)

Q: Can I use frozen corn instead of fresh?
A: Absolutely. I thaw it first and pat it dry before roasting so it gets a nice char.

Q: Is there a dairy-free option for the sauce?
A: Sure thing. Substitute the mayo with a vegan mayo or even a dairy-free sour cream.

Q: Can I make this ahead of time?
A: The steak and corn can be cooked a day ahead and reheated. I recommend slicing the avocado and assembling just before serving to keep everything fresh.

Q: How can I make it lower carb?
A: Swap the rice for cauliflower rice or a big bed of mixed greens.

Why You’ll Keep Coming Back to This Bowl

This Steak, Avocado, and Roasted Corn Bowl hits all the right notes—easy, fresh, hearty, and endlessly customizable. It’s the perfect recipe when you want something delicious without spending hours in the kitchen. Plus, that cilantro cream sauce? It’s pure gold.

I hope you give this recipe a try. If you do, let me know how you put your own spin on it! I’m always looking for new ways to keep this bowl fresh and exciting.