When you think of a dish that’s packed with flavor and fun, the steak avocado and roasted corn bowl with cilantro cream sauce comes to mind. Imagine succulent steak, perfectly grilled to juicy perfection, paired with creamy avocado and sweet roasted corn, all drizzled with a zesty cilantro cream sauce. It’s like a fiesta in your mouth, inviting you to dig in and relish every bite.
This dish isn’t just about tantalizing your taste buds; it holds memories of summer barbecues where laughter rings out louder than the sizzling on the grill. Whether you’re hosting friends for a casual get-together or simply treating yourself to something special after a long day, this bowl is a reminder that food can be an adventure. Get ready to experience vibrant flavors that dance on your palate.
Why You'll Love This Recipe
- This steak avocado and roasted corn bowl is quick to prepare, making it perfect for busy weeknights
- Bursting with fresh flavors, it’s visually stunning and will impress any guests
- The versatility allows for ingredient swaps based on your preferences or pantry items
- Enjoy it warm or chilled as a refreshing meal option!
My friends were blown away when I served this at my last backyard barbecue—everyone went back for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Flank Steak: A flavorful cut that becomes tender when marinated and grilled; perfect for slicing.
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Avocado: Choose ripe avocados for creaminess; they add richness to the bowl.
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Fresh Corn: Use sweet corn on the cob; roasting enhances its natural sugars for maximum flavor.
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Cilantro: Fresh cilantro adds an aromatic touch; if you’re not a fan, swap it out for parsley.
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Lime Juice: Freshly squeezed lime juice brightens flavors; it’s key in both the sauce and as a garnish.
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Sour Cream: A base for the cilantro sauce; opt for full-fat for extra creaminess.
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Olive Oil: Extra virgin olive oil works best for grilling and dressing ingredients.
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Spices (Cumin, Chili Powder): These spices add depth and warmth to the dish; adjust based on your spice preference.
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Salt & Pepper: Essential seasonings that bring out each ingredient’s natural flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Marinate the Steak: In a bowl, mix olive oil, cumin, chili powder, salt, and pepper. Coat the flank steak well and let it marinate for at least 30 minutes—this infuses great flavor.
Roast the Corn: Preheat your oven to 400°F (200°C). Place fresh corn on a baking sheet and drizzle with olive oil. Roast for 20 minutes until golden brown and slightly charred—this caramelizes the sugars beautifully.
Prepare the Cilantro Cream Sauce: In a blender, combine sour cream, chopped cilantro, lime juice, salt, and pepper. Blend until smooth—taste it; you’ll want to slather this on everything!
Grill the Steak: Heat your grill or grill pan over medium-high heat. Grill the marinated steak for about 5-7 minutes per side until cooked to your liking (medium rare is divine). Let it rest before slicing against the grain.
Assemble Your Bowl: In individual bowls or one large sharing bowl, layer sliced steak, diced avocado, roasted corn kernels, and drizzle generously with cilantro cream sauce. Squeeze extra lime juice over top if desired—it really amps up the freshness!
Enjoy this colorful creation immediately while savoring every vibrant bite!
This dish not only bursts with color but also offers incredible textures—from juicy steak to creamy avocado—and flavors that are sure to impress anyone at your table!
You Must Know
- The steak avocado and roasted corn bowl with cilantro cream sauce is a delightful fusion of flavors
- Each ingredient contributes to a colorful and nutritious meal, making it perfect for any occasion
- This dish not only satisfies your taste buds but also looks gorgeous on the plate
Perfecting the Cooking Process
To achieve perfection, season the steak before searing, cook the corn while the steak rests, and whip up the cilantro cream sauce last for best flavor integration.
Add Your Touch
Feel free to swap in different proteins like chicken or tofu, use lime juice instead of lemon, or add black beans for extra nutrition and texture.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop to maintain freshness.
Chef's Helpful Tips
- To enhance your steak avocado and roasted corn bowl, always let your steak rest before slicing
- This ensures juicy slices that melt in your mouth
- Use fresh herbs for the cilantro cream sauce; they brighten every bite
- Don’t rush the corn roasting—caramelization adds depth
Sharing this dish with friends brings back fond memories of summer barbecues filled with laughter and delicious food. It’s always a hit at gatherings, sparking smiles all around.
FAQ
What can I substitute for steak in this recipe?
You can easily use chicken, shrimp, or even grilled vegetables instead of steak.
How do I make the cilantro cream sauce?
Blend fresh cilantro with sour cream, lime juice, garlic, and salt until smooth and creamy.
Can I prepare this bowl ahead of time?
Yes, you can prep components separately but assemble just before serving for freshness and texture.
Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce
- Total Time: 1 hour
- Yield: Serves 4
Description
Savor the vibrant flavors of the Steak Avocado and Roasted Corn Bowl, a delightful dish that combines juicy grilled flank steak, creamy avocado, and sweet roasted corn, all topped with a zesty cilantro cream sauce. Perfect for summer barbecues or weeknight dinners, this bowl is a feast for both the eyes and the palate. Quick to prepare and endlessly customizable, it’s sure to impress your family and friends!
Ingredients
- 1 lb flank steak
- 2 ripe avocados, diced
- 2 ears fresh corn, roasted
- ½ cup fresh cilantro, chopped
- 2 tbsp lime juice
- ½ cup sour cream
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Marinate the steak: Mix olive oil, cumin, chili powder, salt, and pepper in a bowl. Coat the flank steak and let it marinate for at least 30 minutes.
- Roast the corn: Preheat your oven to 400°F (200°C). Drizzle fresh corn with olive oil and roast for 20 minutes until golden brown.
- Prepare the cilantro cream sauce: Blend sour cream, cilantro, lime juice, salt, and pepper until smooth.
- Grill the steak: Heat your grill over medium-high heat. Grill marinated steak for about 5-7 minutes per side. Let rest before slicing.
- Assemble the bowl: Layer sliced steak, diced avocado, roasted corn in bowls, then drizzle with cilantro cream sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 620
- Sugar: 3g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
Keywords: For added flavor, let the steak rest for longer before slicing. Feel free to swap flank steak for chicken or tofu for a different protein option.