1. Start by preheating your grill or grill pan over medium-high heat. Brush the corn with a little olive oil and season with salt and pepper.
2. Grill the corn, turning occasionally, until it’s charred in spots and cooked through — about 10-12 minutes. Remove from heat, let cool slightly, then cut the kernels off the cob. This step always reminds me of summer evenings around a firepit back home, where corn on the cob was a staple.
3. In a small bowl, mix together the mayonnaise, lime juice, minced garlic, smoked paprika, ground cumin, and chili powder to create a creamy, tangy sauce. Set aside.
4. Rub the steak with olive oil, salt, and pepper. Grill the steak for 4-5 minutes on each side for medium rare, or longer if you prefer it well done. Rest the steak for 5-7 minutes before slicing thinly against the grain.
5. In a large bowl, combine the grilled corn kernels with the creamy sauce, crumbled cheese, and chopped coriander. Toss gently to coat.
6. To assemble your bowls, start with a base of warm rice. Top with slices of steak, then generously spoon over the dressed street corn mixture. Finish with extra lime wedges and optional avocado or pickled jalapeños for a bit of heat and creaminess.

One little trick I’ve learned from years of cooking in my mum’s kitchen is to always let the steak rest — it’s the difference between dry meat and juicy, tender slices that melt in your mouth. It’s a simple patience that pays off every time.