In a large bowl, combine the freshly grilled corn, mayonnaise, crumbled feta, diced red onion, cotija cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, and black pepper. Stir thoroughly until all ingredients are well incorporated.

Set your grill to high heat, aiming for a temperature of 450-500°F. Preheat the grill for about 10-15 minutes.

Generously season both sides of your ribeye steaks with kosher salt and black pepper. Let the steaks sit at room temperature for about 10 minutes.

Carefully place the seasoned steaks on the preheated grill. Sear each side for 3-4 minutes with the grill lid closed.

Once grilled to your desired doneness, let the steaks rest for at least 5 minutes.

Begin layering your bowls by placing a scoop of cooked rice at the bottom, topping with sliced ribeye steak and a hearty portion of the street corn salad. Add your favorite toppings.

Serve your Street Corn Steak Rice Bowls while they’re hot for the best flavor.