Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce: The Fresh, Flavor-Packed Bowl Everyone Falls in Love With

If you’re craving a meal that’s bold, vibrant, refreshing, hearty, AND healthy — this Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce is the definition of crave-worthy. It’s everything a perfect bowl should be: beautifully balanced textures, layers of flavor, juicy grilled or pan-seared steak, creamy avocado, charred sweet corn, fluffy rice, and a tangy, herb-loaded cilantro cream sauce that you’ll want to drizzle on everything.

This bowl hits that ideal combo of comfort + freshness. It feels nourishing and clean while still delivering major satisfaction. Every bite brings something a little different: smoky notes from the corn, buttery richness from the avocado, tang from the lime, savory depth from the steak, and cool creaminess from the sauce.

It’s the kind of meal that feels like a restaurant-quality bowl but takes surprisingly simple ingredients and minimal effort. Perfect for weeknight dinners, meal prep, weekend grilling, or feeding a crowd with customizable toppings.

Let’s dive in.

Why This Steak Bowl Works So Well

1. Perfect flavor balance

The bowl blends all the essentials: sweet, salty, tangy, creamy, smoky, and savory.

2. Fresh, nourishing ingredients

Packed with protein, healthy fats, whole grains, and herbs.

3. Very customizable

Swap rice for quinoa, add beans, change the protein — anything goes.

4. Great for meal prep

Make the steak, roasted corn, and rice ahead of time and assemble in minutes.

5. Fast but impressive

Looks gourmet, tastes gourmet, but is shockingly simple.

Ingredients You’ll Need

For the Steak

• 1 lb flank steak or skirt steak
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lime

For the Bowl

• 2 cups cooked rice (white, brown, or cilantro-lime rice)
• 2 ears fresh corn (or 1½ cups frozen corn)
• 1 tablespoon olive oil
• 1 ripe avocado, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• Fresh cilantro, chopped
• Lime wedges, for serving
• Salt + pepper, to taste

For the Cilantro Cream Sauce

• ¾ cup Greek yogurt (or sour cream)
• ½ cup packed fresh cilantro
• 1 clove garlic
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 2–3 tablespoons water (to thin as needed)
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Step-By-Step Instructions

1. Season the steak.

In a bowl, combine olive oil, chili powder, garlic powder, cumin, paprika, salt, pepper, and lime juice. Rub all over the steak and marinate for at least 15 minutes (or up to 12 hours in the fridge).

2. Roast the corn.

Cut kernels off the cob or use frozen corn. Toss with olive oil, salt, and pepper. Roast on a baking sheet at 425°F (220°C) for 15–20 minutes, stirring once, until golden and charred.

3. Cook the steak.

Heat a cast-iron pan over medium-high heat. Cook steak 4–5 minutes per side for medium, depending on thickness. Rest 10 minutes, then slice against the grain.

4. Make the cilantro cream sauce.

Blend yogurt, cilantro, garlic, lime juice, olive oil, water, salt, and pepper until smooth and pourable.

5. Assemble the bowls.

Start with rice, add sliced steak, roasted corn, avocado, tomatoes, and onions. Drizzle with cilantro cream sauce. Garnish with lime wedges and cilantro.

Steak Avocado Roasted Corn Bowl with Cilantro Cream Sauce

A fresh, flavorful bowl featuring juicy steak, creamy avocado, smoky roasted corn, and a vibrant cilantro cream sauce over fluffy rice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: Bowl, Dinner

Cuisine: American, Mexican-Inspired

Calories: 520

Ingredients

  

Steak

• 1 lb flank or skirt steak
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 0.5 tsp cumin
• 0.5 tsp paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 lime juiced

Bowl Ingredients

• 2 cups cooked rice
• 2 ears corn or 1.5 cups frozen
• 1 tbsp olive oil
• 1 avocado sliced
• 0.5 cup cherry tomatoes halved
• 0.25 cup red onion diced
• 2 tbsp fresh cilantro chopped

Cilantro Cream Sauce

• 0.75 cup Greek yogurt or sour cream
• 0.5 cup fresh cilantro packed
• 1 clove garlic
• 1 tbsp lime juice
• 1 tbsp olive oil
• 2-3 tbsp water to thin
• 0.25 tsp salt
• 0.125 tsp black pepper

Equipment

• Baking sheet
• Skillet or grill pan
• Blender or food processor
• Knife

Method

 

1. Combine olive oil, chili powder, garlic powder, cumin, paprika, salt, pepper, and lime juice. Rub mixture over steak and marinate at least 15 minutes.
2. Preheat oven to 425°F (220°C). Toss corn with olive oil, salt, and pepper. Roast 15–20 minutes until slightly charred.
3. Heat a skillet over medium-high heat. Cook steak 4–5 minutes per side. Rest 10 minutes, then slice against the grain.
4. Blend yogurt, cilantro, garlic, lime juice, olive oil, water, salt, and pepper until smooth.
5. Assemble bowls with rice, steak, roasted corn, avocado, tomatoes, and red onion. Drizzle generously with cilantro cream sauce.

Notes

For extra flavor, grill both the steak and corn. Use cilantro-lime rice for added freshness.

Tips for Success

Let the steak rest.

Resting ensures tender slices and juicier texture.

Char the corn properly.

Dark golden spots = flavor!

Slice against the grain.

This guarantees tender, easy-to-chew steak.

Use ripe avocados.

Creaminess is key to balance.

Don’t skip the sauce.

It ties the whole dish together.

Make It Your Own (Variations)

Southwest Bowl

Add black beans, roasted peppers, pickled onions, and cotija cheese.

Spicy Chipotle Version

Blend chipotle peppers into the cilantro cream.

Low-Carb Bowl

Swap rice for cauliflower rice.

Grain-Free Bowl

Serve over shredded lettuce for a salad-style bowl.

Grilled Version

Grill the steak AND the corn for smoky summer flavor.

Serving Ideas

• Serve with tortilla chips or warm tortillas
• Add crumbled queso fresco
• Pair with lime sparkling water or margaritas
• Use leftovers in tacos or quesadillas

Storage & Meal Prep Instructions

Store:

• Steak: up to 4 days
• Corn & rice: up to 5 days
• Sauce: up to 5 days
• Avocado: slice fresh when serving

Meal Prep:

Assemble bowls without avocado and sauce. Add both fresh when eating.