20-Minute Mexican Steak and Street Corn Rice Bowls with Smoky Crema

Craving a bold, satisfying dinner that comes together in a flash? These Mexican-inspired steak and street corn rice bowls are your answer. Tender seared steak is seasoned with a Mexican spice blend, paired with charred sweet corn tossed in a smoky red pepper crema and served over fluffy buttered rice. A sprinkle of crumbled cotija cheese and a squeeze of fresh lime tie it all together for a meal that’s bursting with flavor.

Perfect for busy weeknights, this recipe delivers restaurant-quality taste in just 20 minutes. The combination of savory steak, sweet charred corn and creamy, tangy toppings is sure to become a family favorite. Plus, it’s all made in one pan for easy cleanup!

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain corn and pat dry with paper towels. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred, 4-6 minutes. If corn pops, cover pan. Transfer corn to a medium bowl. Wipe out pan.
2. While corn cooks, trim and thinly slice scallions. Quarter the lime. Halve, peel and finely dice the onion.
3. To the bowl with charred corn, add scallions, mayonnaise, smoky red pepper crema, garlic powder and juice from half the lime. Stir to combine; season with salt and pepper. Refrigerate until ready to serve.
4. Pat steak dry and season with salt and pepper. Heat a large drizzle of oil in the same pan over medium-high heat. Add onion and steak; cook, stirring occasionally, until steak is browned and cooked through, about 4 minutes. Season with salt and pepper. Add 1/4 cup water and cook, stirring, until onion is softened and water mostly evaporates, 2-4 minutes more.
5. Meanwhile, massage the rice package to break up grains. Pour rice into a microwave-safe bowl. Add 3 tablespoons water, cover with a damp paper towel and microwave until warmed through, 1½-2 minutes. Stir in 1 tablespoon butter until melted; season with salt and pepper.
6. Divide rice between bowls. Top with steak and street corn in separate sections. Crumble cotija cheese over corn and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or even chicken breast. Adjust cooking time as needed.

How do I make the smoky red pepper crema?

If you don’t have store-bought crema, blend 2 tablespoons mayonnaise with 1 tablespoon roasted red pepper, a pinch of smoked paprika and a squeeze of lime.

Can I make this recipe ahead of time?

You can prepare the corn mixture and cook the steak in advance. Reheat gently and assemble just before serving for best texture.