This Steak Avocado Roasted Corn Bowl brings together everything I love about summer cooking – juicy grilled steak, creamy avocado, and sweet roasted corn all topped with a zesty cilantro cream sauce. It’s the kind of meal that makes weeknight dinners feel special without requiring hours in the kitchen.
Last summer, I was looking for a way to use up the abundance of fresh corn from our local farmer’s market, and this bowl recipe was born in my kitchen. My husband took one bite and declared it his new favorite dinner – and honestly, I can see why. The combination of tender steak, buttery avocado, and that smoky-sweet corn creates such a satisfying meal. The cilantro cream sauce adds just the right amount of tang to tie everything together. You’re going to love this one!
Why You’ll Love This Steak Avocado Roasted Corn Bowl
This bowl recipe has become a regular in my dinner rotation because it delivers restaurant-quality flavors using simple, everyday ingredients. I’ve served it to family gatherings and casual weeknight dinners, and it never fails to impress. The beauty of this Steak Avocado Roasted Corn Bowl lies in how the different textures and flavors complement each other perfectly.
Quick and easy preparation that fits busy weeknight schedules perfectly
Packed with protein, healthy fats, and fresh vegetables for a nutritious meal
Beautiful presentation with vibrant colors that makes every dinner feel special
Versatile recipe that works great for meal prep or entertaining guests
Budget-friendly ingredients that don’t require specialty shopping trips
Naturally gluten-free and easily customizable for different dietary needs
This colorful bowl is more than just dinner – it’s a celebration of fresh, wholesome ingredients that brings the whole family to the table.
Ingredient Note List
Flank Steak: I always recommend flank steak for this bowl because it grills quickly and has wonderful flavor when sliced against the grain, making every bite tender and juicy.
Ripe Avocados: Choose avocados that yield slightly to gentle pressure – they should feel soft but not mushy, and they add the perfect creamy texture to balance the other ingredients.
Fresh Corn: Sweet corn on the cob gives you the best flavor when grilled, and the light charring adds a delicious smoky note that makes this Steak Avocado Roasted Corn Bowl extra special.
Fresh Cilantro: Bright, fresh cilantro is essential for both the marinade and the cream sauce, bringing a fresh, herbaceous flavor that brightens the entire dish.
Sour Cream: I prefer using full-fat sour cream for the creamiest sauce, though Greek yogurt works beautifully too if you want a lighter version.
Fresh Lime Juice: Always use freshly squeezed lime juice rather than bottled – it makes a noticeable difference in both the marinade and the finishing sauce.
Olive Oil: Good quality olive oil helps prevent sticking on the grill and adds subtle flavor to the steak and corn.
How to Cook Steak Avocado Roasted Corn Bowl
Step 1. I always start by preheating my grill to medium-high heat and lightly oiling the grates to prevent sticking – this ensures even cooking for both the steak and corn.
Step 2. In my kitchen, I like to season the flank steak generously with salt and pepper, then marinate it with half the lime juice and half the cilantro for at least 30 minutes to build flavor.
Step 3. My husband always says the secret to great corn is getting those beautiful char marks, so I grill the corn ears for about 10-12 minutes, turning occasionally until they’re lightly charred all over.
Step 4. I’ve found that grilling the steak for 5-7 minutes per side gives you that perfect medium doneness, but always let it rest for 5 minutes afterward to keep the juices from running out when you slice it.
Step 5. While the steak rests, I blend the sour cream, remaining lime juice, cilantro, salt, and pepper until smooth – this cilantro cream sauce is what makes this bowl truly special.
Step 6. My favorite part is the assembly – I slice the steak against the grain, cut the corn kernels off the cob, and arrange everything in bowls with sliced avocado and a generous drizzle of that amazing cilantro sauce.
How to Store & Reheat
I usually store any leftover components separately in airtight containers in the refrigerator, where they stay fresh for up to 3 days. The key is keeping that cilantro cream sauce separate to maintain its bright flavor and smooth texture.
For the best results when storing, I recommend slicing the avocado fresh each time you serve leftovers, as it tends to brown even when stored properly. The steak and corn actually taste great cold in this bowl, making it perfect for meal prep lunches.
When reheating, I prefer to warm just the steak and corn in the microwave for 30-60 seconds, then assemble with fresh avocado and the chilled cilantro sauce. This keeps all the textures at their best and prevents the sauce from separating.
Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce
Juicy grilled flank steak, creamy avocado, and sweet charred corn topped with a zesty cilantro-lime cream sauce. Weeknight-fast, budget-friendly, and great for meal prep.
Preheat grill to medium-high and brush grates lightly with oil. (For stovetop, heat a lightly oiled skillet over medium-high.)
Season flank steak with salt and pepper. Toss with half of the chopped cilantro and half of the lime juice; marinate 30 minutes.
Grill steak 5–7 minutes per side until nicely charred and 130°F for medium-rare. Transfer to a board and rest 5–10 minutes.
Grill corn, turning, until lightly charred (6–8 minutes). Let cool slightly, then cut kernels off the cob.
Blend sour cream or yogurt with remaining lime juice, remaining cilantro, a pinch of salt, and pepper until smooth and spoonable.
Slice steak against the grain. In bowls, layer roasted corn, diced avocado, and steak; drizzle with cilantro cream sauce.
Garnish with extra cilantro and lime wedges. Serve warm.
Notes
Substitute steak with chicken, shrimp, or plant-based protein if desired. Store components separately up to 3 days; keep sauce separate to maintain freshness. Cilantro sauce can be frozen for about 1 month. For heat, add jalapeños; for richness, add cotija cheese.
What to Serve with Steak Avocado Roasted Corn Bowl
Warm Flour Tortillas: Soft tortillas on the side turn this bowl into an interactive meal where everyone can make their own wraps – my family loves this option for casual dinners.
Crispy Tortilla Chips: The crunch of tortilla chips provides a perfect textural contrast to the tender steak and creamy avocado, plus they’re great for scooping up extra cilantro sauce.
Mexican Street Corn Salad: Double down on the corn theme with a tangy street corn salad that complements the smoky flavors in this Steak Avocado Roasted Corn Bowl beautifully.
Simple Black Bean Salad: Black beans add extra protein and fiber while their earthy flavor pairs wonderfully with the bright, fresh ingredients in the bowl.
Lime-Cilantro Rice: Fluffy rice seasoned with lime and cilantro makes this meal even more filling while echoing the flavors already present in the dish.
Jalapeño Cornbread: A slice of slightly sweet, spicy cornbread rounds out the meal perfectly and adds that comforting Southern touch my family always appreciates.
FAQs
How many calories are in a Steak Avocado Roasted Corn Bowl?
Each serving contains approximately 520-580 calories, making it a satisfying yet reasonable meal that provides excellent protein, healthy fats, and complex carbohydrates for sustained energy.
Is this Steak Avocado Roasted Corn Bowl healthy for you?
Absolutely! This bowl is packed with lean protein from the steak, heart-healthy monounsaturated fats from avocado, fiber from the corn, and plenty of vitamins from the fresh cilantro and lime.
Can I substitute the steak with chicken in this bowl recipe?
Yes, grilled chicken breast or thighs work wonderfully in place of steak – just adjust the cooking time to ensure the chicken reaches 165°F internal temperature for food safety.
How do I keep the avocado from browning in meal prep bowls?
I recommend adding the avocado fresh each time you eat the bowl, but if you must prep it ahead, toss the sliced avocado with extra lime juice and store it in an airtight container for best results.
