Dinner | Lunch

Steak Avocado Corn Bowl with Cilantro Cream: My Go-To Bowl Dinner

ByBiteJoyRecipes October 25, 2025

Let Me Tell You About the Time I Cooked Too Much Steak

So, here’s the deal: I was staring down a pack of steak in my fridge one Thursday night. No plan, barely any groceries besides some slightly mushy avocados and random ears of corn I forgot I bought (who hasn’t?). I started making this steak avocado corn bowl with cilantro cream, mostly because I was tired, but also because my sister once insisted this combo is “next level crave-worthy.” She was right. And hey, if you’re reading this, you probably want dinner that hits both the lazy and delicious buttons. Welcome to my kitchen shenanigans.

Here’s Why You’ll Love This (Like, Actually Love)

I make this when I want something that feels like I tried hard—but only sort of. My family goes wild for it, especially with extra cilantro cream (which, if I’m being real, is also pretty great as a chip dip the next day… if it lasts that long).
The steak, avocado, and corn thing sounds simple, but together? It’s like burrito bowl’s fancier cousin.
Sometimes I’ve used leftover grilled chicken instead of steak. Works a treat (except that one time I tried tofu in a rush, which honestly just confused everyone).
Bonus: You can eat this cold or warm—which is a small miracle on days I forget the stove’s even on.

My (Loosely Interpreted) Ingredients List

1 pound steak (flank, skirt, or even sirloin—my grandma swears by ribeye, but the supermarket specials work too)
2 ripe avocados (slightly brown is ok, but not too mushy)
2 ears fresh corn, shucked (or, frozen sweetcorn, a heaping cup, if lazy-mode is on)
Salad greens—baby spinach, arugula, romaine, whatever you’ve got
1/2 red onion, sliced (sometimes I go with scallions just because)
Juice of 1-2 limes (I’ve used bottled in a pinch—don’t tell my foodie friends)
Salt and pepper; dash of smoked paprika is great, but not a dealbreaker
For the Cilantro Cream: 1/2 cup sour cream (Greek yogurt if that’s all I’ve got); big handful of fresh cilantro; 1 clove garlic; a good squeeze of lime; a shake of salt

How I Get This Bowl On the Table

Prep the steak: Season it generously on both sides with salt, pepper, and paprika (if the mood strikes). Sear it in a hot pan (cast iron is best but any frying pan works) for 3-4 mins per side—medium rare if you ask me. Let it rest. I mean, really, wait. If you slice too soon, it’s just not happy.
Char the corn: Take the kernels off the cob with a sharp knife. Throw them in the hot pan after the steak (a little leftover steak juice is good for flavor, promise). If you’re using frozen, just sauté till golden spots appear—it might stick, don’t panic, just scrape it off.
Make the magic (cilantro cream): Toss all those creamy-ingredients in a blender or food processor or, failing that, chop the cilantro fine and just stir really hard by hand. Actually, I find it works better if you blend half the cilantro in and stir the rest for a bit more texture.
Slice the avocado: This is where I usually sneak a taste. You know, for quality assurance. Squeeze over a little lime so it stays pretty (ish).
Time to build: Pile greens in the bottom of your biggest bowls. Arrange steak, corn, avocado, and onions artfully or just kind of toss it all on there, which is what I usually do. Drizzle with loads of cilantro cream.

My Discovery Notes (AKA, Things I Messed Up So You Don’t Have To)

Once, I grilled the steak too long. It’s not the end of the world, but the bowl is so much better when it’s juicy.
I sometimes warm the avocado in the pan, but honestly, cold and creamy gives a nice contrast.
If you skip the onion, nobody really complains (at least in my house).

Other Versions I’ve Played Around With (Some Good, Some… Not So Much)

Grilled zucchini instead of corn: pretty good!
Pico de gallo for the onions: big hit, especially if you want it less onion-y.
Once tried grilled pineapple—looked pretty but… yeah, no.

Gear and Gadgets… or Not

A good cast iron skillet gives the best steak crust, but honestly, I’ve made this with a regular nonstick pan and even once in a dodgy camping skillet. No blender? Just chop and whisk the cilantro cream by hand—it’s totally fine. Maybe chunkier, but that’s rustic, right?

Steak Avocado Corn Bowl with Cilantro Cream

Storing the Bowl (If You Even Need To)

Supposedly keeps in the fridge up to 2 days, but honestly, in my house it never lasts more than a day! The cream is actually better on the second day, but the avocado might look a bit tired; just scrape off the top bit if it’s too brown.

How We Serve This (Let’s Be Real)

Basically, we eat straight out of the mixing bowl more often than not, especially when it’s just me and my brother watching a game. Sometimes I add hot sauce or tortilla chips on the side. Or just spoon leftover cream over scrambled eggs the next morning—don’t judge.

Heads-Up: Things I Learned the Hard Way

I once tried slicing the steak right away. Big mistake. All the juices ran everywhere and the board looked like something from CSI. Let it rest, really.
Don’t use super-ripe avocados or you’ll get green mush—unless you like guac vibes, which, fair enough.
If you crowd the pan, the steak just sort of steams. Smaller batches = happy steak.

FAQs Because You Asked (and I Actually Read These)

Can I use chicken or tofu? Sure! Chicken is great, tofu can work if you crisp it up really well—just don’t expect steak flavor. (I tried it, wasn’t for me but hey, you do you.)
Is the cream spicy? Nope, unless you want it to be. Add a jalapeño if you’re feeling fancy. Or don’t. Totally your call.
What if I hate cilantro? Oh, bummer. Maybe sub parsley or even basil—it’s not the same, but it’ll get you in the right ballpark.
Which steak cut is best? Flank or skirt is my fave. Ribeye is epic but expensive. Sometimes I just wait for whatever’s on sale, honestly!
Where do you get recipe inspiration? Honestly, I get a lot form Smitten Kitchen when I’m stuck, or the grilling section at Serious Eats is a goldmine for meat stuff.

Well, if you made it this far, big thanks for reading through my rambling bowl adventure. If you end up making it, let me know how it went (did your cream split the first time too?!). Happy cooking, mate!

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