Street Corn Steak Crunch Wraps are a delicious dinner recipe that can be made outside on a griddle!

These are made with steak, Taco seasoning, corn, queso fresco cheese, cilantro, lime juice, mayo, flour tortillas, and tostadas.

This is a great recipe if you are wanting to switch up your Taco Tuesday dinners!

Disclosure: Cooking in the Midwest participates in affiliate advertising programs. I may earn a commission when you make qualifying purchases through my website.

Ingredients

Olive oil
2 New York Strip Steaks, cut into strips (about 1 1/2 lbs)
1/2 tsp salt
1 tsp pepper
2 tsp chili powder, cumin, dried cilantro
1/4 tsp cayenne
4 cups corn (fresh, frozen, or canned)
1/2 cup mayo
1/2 cup Queso fresco cheese
1/2 cup fresh cilantro, chopped
1 lime, juiced
Shredded Chihuahua cheese
4 Large burrito size flour tortillas
4 Fajita size flour tortillas
4 Tostadas

Make Street Corn Steak Crunch Wraps

To start making the crunch wraps, slice two New York Steaks (about 1 1/2 lbs) into small strips.

Next, chop the cilantro, measure out the seasoning blend, and crumble 1/2 cup of queso fresco cheese.

Heat a griddle over medium heat. Add some oil to the griddle. Add the corn and steak to the griddle keeping them on separate sides.

Fresh, frozen, or canned corn can be used in this recipe. If using fresh simply cut it off the cob while prepping the other ingredients. You need about 4 cups of corn for this recipe.

Use the blend of seasonings to season both the steak and the corn. Stir the corn and steak around until both are cooked how you want them.

I prefer to make my own Taco seasoning blend, but you could also use a Taco seasoning packet for this recipe.

Once the corn is browned, add it to a bowl.

Add the mayo, queso fresco cheese, cilantro, and the juice of one lime. Stir everything together well.

Next, lay out a large burrito size tortilla. Add a handful of Chihuahua cheese, a scoop of the steak, and place a tostada on top.

Add a spoonful of the corn mixture and place a small fajita size tortilla on top.

Carefully fold up the sides of the large flour tortilla. Assemble the rest of the crunch wraps.

Place the crunch wraps on the griddle over low heat seam side down. Cook on both sides quickly, just until golden brown.

Serve Street Corn Crunch Wraps

Once the crunch wraps are golden brown, it’s time to eat! I served these with a southwest ranch salad kit! They would also be good with some Spanish rice or chips and homemade guacamole.

I like to serve these with some extra limes!

This recipe made 4 large crunch wraps!

No Griddle? No Problem!

This recipe can easily be made inside on the stove if you don’t have an outdoor griddle or don’t feel like cooking outside.

I would cook the corn in a large skillet until browned then remove it from the skillet. Cook the steak in the skillet you just used.

Follow the rest of the directions to assemble the corn and the crunch wraps.

I would use a clean non stick skillet over medium heat to brown the crunch wraps. You will probably have to cook them one at a time, but it should just take a couple minutes per side.

Tips and Frequently Asked Questions

I used 2 New York Strip Steaks for this recipe which was about 1 1/2 lbs. Ribeye, Skirt Steak, or Sirloin Steak would also work well for this recipe.
The steak is easier to cut into really thin strips if you place it in the freezer for about 30 minutes prior to cutting it.
I used about 4 cups of corn. Fresh, frozen, or drained canned corn will work for this recipe.
I used shredded Chihuahua cheese, but you could use shredded Monterey Jack or Pepper Jack cheese instead.
I used large burrito size flour tortillas and small fajita size tortillas to make the crunch wraps.
I like making a blend of Taco seasoning, but you could use a Taco seasoning packet instead to season the steak and corn.
This recipe makes four large/full crunch wraps.

Similar Recipes