Street Corn Steak Crunch Wraps (Print Version)
# Ingredients:
→ For the Steak
01 -
2 New York strip steaks, cut into strips (about 1½ lbs total)
02 -
Olive oil for cooking
→ For the Seasoning Blend
03 -
½ tsp salt
04 -
1 tsp black pepper
05 -
2 tsp chili powder
06 -
2 tsp ground cumin
07 -
2 tsp dried cilantro
08 -
¼ tsp cayenne pepper
→ For the Street Corn
09 -
4 cups corn (fresh, frozen, or canned and drained)
10 -
½ cup mayonnaise
11 -
½ cup crumbled queso fresco cheese
12 -
½ cup fresh cilantro, chopped
13 -
1 lime, juiced
→ For Assembly
14 -
4 large burrito-size flour tortillas
15 -
4 fajita-size flour tortillas
16 -
4 tostadas
17 -
Shredded Chihuahua cheese (or Monterey Jack)
18 -
Extra lime wedges for serving
# Instructions:
01 -
Heat a large griddle or flat top over medium heat. Add some olive oil to coat the surface.
02 -
Add the corn and sliced steak to the griddle, keeping them on separate sides. Season both the steak and corn generously with your seasoning blend (salt, pepper, chili powder, cumin, dried cilantro, and cayenne). Stir everything around as it cooks until the steak is cooked to your liking and the corn is nicely browned.
03 -
Once the corn is browned, transfer it to a bowl. Add the mayo, crumbled queso fresco, chopped cilantro, and the juice of one lime. Stir everything together really well. This is your street corn filling.
04 -
Lay out one large burrito-size tortilla on a clean surface. In the center, add a handful of shredded Chihuahua cheese and a good scoop of the cooked steak. Place a tostada on top of the steak.
05 -
Spoon some of the street corn mixture on top of the tostada. Place a small fajita-size tortilla on top of everything to cap it off.
06 -
Working your way around the edge, carefully fold up the sides of the large flour tortilla, pleating as you go to create a sealed hexagon shape. The small tortilla on top helps keep everything contained. Repeat with the remaining three crunch wraps.
07 -
Place the assembled crunch wraps on the griddle over low heat, seam side down. Cook for a few minutes on each side, just until they're golden brown and crispy. The low heat prevents burning while the cheese melts inside.
08 -
Cut each crunch wrap in half and serve hot with extra lime wedges on the side. Enjoy your upgraded taco Tuesday.
# Notes:
01 -
The tostada in the middle provides that signature crunch that makes these so satisfying.
02 -
Chihuahua cheese melts beautifully, but Monterey Jack or Oaxaca cheese work great too.
03 -
Fresh, frozen, or canned corn all work - just make sure to drain canned corn really well.
04 -
The key to folding is working in a circle, making pleats as you go around.
05 -
Cook on low heat seam-side down first to seal the wrap closed before flipping.
06 -
You can prep the steak and street corn ahead of time, then assemble and cook when ready to eat.
07 -
These are perfect for meal prep - wrap them individually and freeze for up to 2 months.