Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

A vibrant and satisfying bowl packed with juicy steak, creamy avocado, sweet roasted corn, and a tangy cilantro cream sauce—this is my go-to when I want big flavors in a wholesome, balanced meal.

Why You’ll Love This Recipe

I love how it combines bold, savory steak with fresh, creamy elements like avocado and cilantro-lime sauce. Every bite blends tender meat, crunchy roasted corn, and crisp veggies into a colorful, flavor-packed meal. It’s simple to assemble yet feels restaurant-worthy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• flank or skirt steak (about 1 lb)

• ripe avocado, sliced

• fresh or frozen corn kernels

• olive oil

• salt

• black pepper

• garlic powder

• ground cumin

• smoked paprika

• lime juice

• plain Greek yogurt or sour cream

• fresh cilantro, chopped

• optional: cherry tomatoes, red onion, jalapeño

directions

1. I preheat the oven to 220 °C (425 °F). I toss corn kernels with olive oil, salt, pepper, and a pinch of smoked paprika on a baking sheet, then roast for about 15–20 minutes until lightly charred.

2. While corn roasts, I season steak with salt, pepper, garlic powder, cumin, and a squeeze of lime juice.

3. I heat a grill pan or skillet over high heat and sear the steak for about 4–5 minutes per side (for medium-rare), adjusting time for thicker cuts. Then I let it rest for 5 minutes before slicing it thinly against the grain.

4. Meanwhile, I make the cilantro cream sauce by whisking together Greek yogurt (or sour cream), chopped cilantro, lime juice, salt, pepper, and a little water or olive oil to reach pourable consistency.

5. I build the bowls by dividing sliced steak, roasted corn, and avocado among serving bowls. If I’m using them, I add halved cherry tomatoes, thin-sliced red onion, or jalapeño.

6. I drizzle the cilantro cream sauce generously over each bowl, squeeze a lime wedge on top, and finish with extra cilantro if I want.

7. I serve immediately and enjoy the blend of textures and flavors.

Servings and timing

• Servings: makes 2–3 bowls

• Prep time: about 10 minutes

• Cook time: approximately 20–25 minutes

• Total time: around 35 minutes

Variations

• I swap steak for grilled chicken, shrimp, or seasoned tofu for a lighter twist.

• I add black beans or quinoa for extra protein and bulk.

• I stir in diced mango or pineapple for a sweet, tropical contrast.

• I turn it into a salad by serving everything over mixed greens.

• For more warmth, I drizzle pickled jalapeño slices or chipotle sauce on top.

storage/reheating

I prefer this fresh, but if I have leftovers, I store components separately: steak, corn, and sauce in airtight containers in the fridge for up to 2 days. When ready to eat, I warm the steak and corn briefly in a skillet (or microwave gently), assemble the bowl with fresh avocado and drizzle on chilled sauce. This keeps textures at their best.

FAQs

1. Can I use frozen corn instead of fresh?

Yes—I thaw and pat it dry first, then roast the same way. It still gets nice char and sweetness.

2. How do I adjust the spice level?

I control it by adding jalapeño or a pinch of chili powder to the steak seasoning, or stirring chipotle in adobo into the cream sauce.

3. Can I marinate the steak ahead of time?

Absolutely—I sometimes let the steak sit in lime juice, oil, and spices for 30 minutes before cooking to boost flavor.

4. Is this bowl grain-free?

Yes—since there’s no added grain. I add quinoa or rice if I want it more filling, but it’s optional.

5. Can I prep this for meal prep lunches?

Definitely—I assemble balances in containers, keeping sauce separate until ready to eat to avoid soggy ingredients.

Conclusion

I find the Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce to be my favorite all-in-one meal—colorful, nutritious, and full of diverse textures and bold flavors. It’s perfect for feeding a crowd or enjoying as a satisfying weeknight feast.