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–+ servings
Street Corn Steak Bowls with Chipotle Lime Crema in a bowl.
Cory Simpson

Street Corn Steak Bowls with Chipotle Lime Crema

These Street Corn Steak Bowls with Chipotle Lime Crema are packed with juicy steak, cilantro lime rice, smoky street corn, and a creamy chipotle sauce. A high-protein meal prep recipe that's better than takeout.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Method Nutrition Notes

Ingredients
  

Steak
  • 1.5 lbs flank steak or sirloin steak
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
Cilantro Lime Rice
  • 2 cups jasmine rice cooked
  • Juice of 1 lime
  • 2 tbsp cilantro chopped
  • Pinch of salt
Street Corn Mixture
  • 2 cups corn or about 3 ears corn
  • 1/3 cup light mayo
  • 1/4 cup greek yogurt plain
  • 1/2 cup cotija cheese
  • Juice of 1 lime
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
Chipotle Lime Crema
  • 1/2 cup greek yogurt plain
  • 2 tbsp mayo
  • 1 chipotle pepper in adobo sauce add more for added heat
  • Juice of 1 lime
  • Pinch of salt

Method
 

Cook the Steak
  1. Pat the steak dry and drizzle with olive oil. Season evenly with chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
  2. Cook in a hot skillet, grill pan, or outdoor grill for 3–5 minutes per side, depending on thickness and desired doneness (I pull mine at 130–135°F for medium rare).
  3. Transfer to a cutting board and rest for 5–10 minutes before slicing thinly against the grain.
Make the Cilantro Lime Rice
  1. In a bowl, combine the cooked jasmine rice, lime juice, chopped cilantro, and a pinch of salt. Stir until evenly mixed.
Prepare the Street Corn
  1. Heat a skillet or grill over medium-high heat and cook the corn until lightly charred.
  2. Transfer the corn to a mixing bowl and stir in the mayo, Greek yogurt, cotija cheese, lime juice, chili powder, and garlic powder.
Make the Chipotle Lime Crema
  1. Add the Greek yogurt, mayo, chipotle pepper, lime juice, and salt to a blender or small bowl.
Assemble the Bowls
  1. Divide the cilantro lime rice among four serving bowls.
  2. Top with sliced steak and the street corn mixture.
  3. Add avocado, pickled red onions, jalapeños, cilantro, and extra cotija cheese if desired.
  4. Drizzle generously with chipotle lime crema and serve.

Nutrition

Calories: 850kcalCarbohydrates: 96gProtein: 53gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 127mgSodium: 1117mgPotassium: 979mgFiber: 4gSugar: 6gVitamin A: 791IUVitamin C: 4mgCalcium: 210mgIron: 5mg

Notes

  • Flank steak and sirloin both work great in this recipe.
  • Slice steak against the grain for the most tender bites.
  • For meal prep, store the crema separately and add avocado just before serving.
  • These bowls keep well in the refrigerator for up to 4 days.
  • Add black beans for extra fiber and protein.

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