This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is everything I want in a hearty, balanced meal—tender steak, creamy avocado, sweet charred corn, and a bright cilantro cream sauce that ties it all together. Whether I’m cooking it on the trail or at home, every bite delivers comfort, freshness, and flavor.

Mastering the Steak, Avocado, and Roasted Corn Bowl

Why You’ll Love This Recipe

I love this bowl because it’s the perfect fusion of smoky, creamy, and zesty flavors in every forkful. It’s an ideal meal when I want something satisfying but not too heavy. The roasted corn adds a touch of sweetness, the steak brings in rich, savory notes, and the avocado cools everything down with its buttery texture. And that cilantro cream sauce? I could eat it by the spoonful. It’s also super customizable—great for weeknight dinners, meal prepping, or even campfire cooking.

Ingredients

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

1 lb steak (such as flank or sirloin)
2 tablespoons olive oil
salt, to taste
pepper, to taste
2 cups corn kernels (fresh or frozen)
1 teaspoon chili powder
1 teaspoon cumin
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1 cup cooked quinoa or rice (optional, for a heartier bowl)
1 lime, juiced
fresh cilantro, for garnish

For the cilantro cream sauce:

½ cup sour cream
¼ cup mayonnaise
½ cup fresh cilantro leaves
1 lime, juiced
1 clove garlic, minced

Directions

I preheat my grill or grill pan over medium-high heat.
I brush the steak with olive oil and season it with salt and pepper. Then I grill it for 5–7 minutes on each side, depending on how I like it cooked. After that, I let it rest for 5 minutes before slicing it thinly against the grain.
While the steak rests, I spread the corn kernels on a baking sheet, drizzle them with olive oil, and sprinkle chili powder and cumin over the top. I roast them at 400°F (200°C) for about 15 minutes until they’re slightly charred.
For the cilantro cream sauce, I blend the sour cream, mayonnaise, cilantro, lime juice, and minced garlic until smooth. I season it with salt and pepper to taste.
To build the bowls, I start with a base of quinoa or rice (if using), then pile on the steak, roasted corn, diced avocado, and cherry tomatoes.
I drizzle the cilantro cream sauce over everything and garnish with fresh cilantro and a squeeze of lime juice.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 550 kcal per serving

Variations

Sometimes I switch up the protein by using grilled chicken or shrimp, especially when I want something lighter. I’ve also added black beans for extra fiber or shredded cheese for richness. If I want more crunch, I top the bowl with crushed tortilla chips. Jalapeños give it a spicy kick when I’m in the mood for heat. And if I’m short on steak, I just bulk up the bowl with extra quinoa or veggies.

Storage/Reheating

If I have leftovers, I store each component separately in airtight containers in the fridge. The steak and corn keep well for up to 3 days. I reheat them in a skillet or microwave until warm. The cilantro cream sauce lasts about 3 days when sealed tightly and kept cool. Avocado is best fresh, but if I must store it, I squeeze lime over it and seal it in an airtight container to slow browning.

FAQs

How do I prevent my cast iron skillet from sticking?

I always make sure it’s well-seasoned and I use a good amount of oil before adding the steak. That way, the meat gets a good sear without sticking.

What’s the best way to keep avocado fresh?

I slice it at the last minute and toss it in lime juice. If I’m packing it, I store it in a tight container with a bit of lime and keep it chilled in an insulated sleeve.

Can I make the cilantro cream sauce ahead of time?

Yes, I make it a day ahead and keep it in a sealed jar in the fridge. The flavors actually deepen overnight, which I love.

Can I use frozen corn?

Absolutely. I roast frozen corn the same way I do fresh—it just might take an extra minute or two in the oven.

Is there a low-carb version?

Sure. I skip the quinoa or rice and add more avocado and veggies like bell peppers or zucchini. It still fills me up and keeps it light.

Conclusion

This Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce is more than just a meal—it’s an experience. Whether I cook it fireside or in my kitchen, it always feels like something special. It’s bold, fresh, and endlessly customizable. Every bite reminds me why simple ingredients, when treated right, can create something unforgettable.