Ingredients
Scale
- 1 pound Flank Steak or Sirloin
- 1 cup Uncooked White Rice (e.g., Basmati or Jasmine)
- 12 ounces Frozen or Canned Corn, drained
- 1/4 cup Mexican Crema or Mayonnaise
- 1/3 cup Cotija Cheese, crumbled
- 2 tablespoons Fresh Lime Juice
- 1 tablespoon Olive Oil
- 1 teaspoon Chili Powder (plus extra for garnish)
Instructions
- Step 1: Prepare the Rice and Steak
- Step 2: Cook and Rest the Steak
- Step 3: Prepare the Street Corn
- Step 4: Mix the Street Corn Topping
- Step 5: Assemble the Bowls
Notes
- For best flavor and texture, store the cooked steak and rice together, but keep the Cotija corn topping sealed in a separate airtight container in the refrigerator for up to 3 days.
- Reheat the steak and rice gently in a microwave or a skillet until warm, then add the refrigerated cold street corn mixture right before serving to maintain its cool, creamy crunch.
- Elevate your bowl by adding a sprinkle of fresh cilantro, a drizzle of extra lime juice, and maybe a few slices of creamy avocado just before diving in.
- Before mixing the street corn topping, pan-fry the drained corn in a dry, hot skillet until a few kernels are lightly charred; this caramelization enhances the smoky chili powder flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American