Ingredients
Scale
- Steak (Ribeye or Sirloin) 1 pound
- Avocado 1 large, ripe
- Corn 2 ears, shucked
- Olive Oil 2 tablespoons
- Cilantro 1/2 cup, chopped
- Sour Cream 1/2 cup
- Lime Juice 2 tablespoons
- Chili Powder 1 teaspoon
Instructions
- Step 1: Prepare the corn. Preheat oven to 400°F (200°C). Brush corn with 1 tablespoon olive oil, sprinkle with salt and pepper. Roast for 20-25 minutes, turning halfway through, until kernels are tender and slightly browned. Let cool slightly, then cut kernels off the cob.
- Step 2: Prepare the steak. While corn roasts, season steak with salt, pepper, and chili powder. Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Let rest for 5-10 minutes before slicing against the grain.
- Step 3: Make the cilantro cream sauce. In a food processor or blender, combine cilantro, sour cream, and lime juice. Blend until smooth and creamy. Add a pinch of salt to taste.
- Step 4: Assemble the bowls. Divide roasted corn among bowls. Top with sliced steak and diced avocado.
- Step 5: Drizzle generously with cilantro cream sauce. Serve immediately.
Notes
- Store leftover steak and corn separately in airtight containers in the fridge for up to 3 days to prevent the avocado from browning.
- For best results, gently reheat the steak in a skillet with a touch of oil or broth to keep it moist, and toss the corn with it.
- Garnish each bowl with a sprinkle of extra chili powder or a lime wedge for a vibrant presentation and an added flavor kick.
- To intensify the corn's flavor, try grilling it briefly before roasting to add a smoky char that complements the other ingredients beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American