Ingredients
Mexican Street Corn Salad:
- 2 cups grilled corn kernels (from 3-4 cobs of corn)
- 1/3 cup mayonnaise
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1-2 tablespoons lime juice
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Grilled Ribeye:
- 1-2 pounds ribeye steaks
- Kosher salt, to taste
- Ground black pepper, to taste
Other Rice Bowl Ingredients + Toppings:
- 4 cups cooked rice (white, brown, or preferred variety)
- Cherry tomatoes, halved (quantity as desired)
- Jalapeños, sliced (quantity as desired)
- Lime wedges, for garnish
- Additional fresh cilantro, chopped
- 1-2 avocados, sliced
Instructions
- Make Street Corn Salad: In a large bowl, combine the grilled corn kernels, mayonnaise, crumbled feta cheese, diced red onion, crumbled cotija cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, and ground black pepper. Mix thoroughly until all ingredients are well incorporated. Taste the salad and adjust seasoning or lime juice as needed. Set aside to allow flavors to meld.
- Prep Grill: Preheat your grill to high heat, around 450-500°F (232-260°C). Once heated, clean the grill grates to ensure a good sear and prevent sticking.
- Season Steaks: Generously season both sides of each ribeye steak with kosher salt and ground black pepper to enhance the natural flavors of the meat.
- Grill: Place the ribeye steaks directly over the hot grill grates for searing. Close the grill cover and cook for 3-4 minutes on the first side. Flip the steaks and cook for an additional 3-4 minutes on the second side. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). If the desired doneness isn’t reached, move the steaks to indirect heat and continue grilling until temperature is achieved.
- Rest + Cut: Remove steaks from the grill and let them rest at room temperature for 5 minutes. This resting step allows juices to redistribute. After resting, slice the steaks into bite-sized pieces for serving.
- Assemble Rice Bowls: Divide the cooked rice evenly among four bowls. Top each with the sliced grilled ribeye, a generous scoop of the Mexican street corn salad, and desired toppings such as halved cherry tomatoes, sliced jalapeños, avocado slices, extra cilantro, and lime wedges for squeezing.
- Serve: Serve the rice bowls immediately to enjoy the combination of warm grilled steak, creamy corn salad, and fresh toppings.
Notes
- Adjust the amount of lime juice and spices in the street corn salad based on your preference for acidity and heat.
- Use a meat thermometer for best results—130-135°F for medium-rare, 140-145°F for medium, and 150-155°F for medium-well.
- Leftover grilled corn from this recipe can be stored in the refrigerator for up to 2 days and used in salads or as a side.
- Rice can be substituted with cauliflower rice for a lower-carb option.
- For a smoky flavor without a grill, use a grill pan or broil the steaks in the oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner/Entree
- Method: Grilling
- Cuisine: American
