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This hearty street corn steak crunch wrap recipe transforms ordinary taco night into something extraordinary. The combination of seasoned steak strips, Mexican-inspired street corn, and the satisfying crunch of tostadas creates a handheld meal that's both comforting and exciting.
I created these after my family grew tired of our regular taco routine. The first time I served these crunch wraps, my kitchen fell completely silent except for the happy crunching sounds. Now they're requested at least twice a month at our house.
Ingredients
- Large burrito size flour tortillas: form the outer wrapper that holds everything together
- Fajita size flour tortillas: create the perfect top seal for your wrap
- Tostadas: provide that essential satisfying crunch in every bite
- New York Strip Steaks: cut into strips offer the perfect tender bite
- Corn: fresh, frozen, or canned brings sweetness and authenticity to the street corn mixture
- Mayo: creates the creamy base for the street corn mixture
- Queso fresco: adds the authentic Mexican cheese flavor to the corn
- Fresh cilantro: brightens the entire dish with herbaceous notes
- Lime juice: adds that crucial acidic tang that balances the richness
- Chihuahua cheese: melts beautifully, providing the glue that holds everything together
- Spice blend: including chili powder, cumin, and dried cilantro creates depth of flavor
Step-by-Step Instructions
- Prepare The Griddle:
- Heat your griddle over medium heat and add a light coating of olive oil to prevent sticking. This even cooking surface allows you to cook both corn and steak simultaneously, saving valuable time.
- Cook The Steak And Corn:
- Add steak strips to one side of the griddle and corn to the other. Season both generously with the spice mixture. Cook the steak to your preferred doneness, about 3-5 minutes for medium rare, while stirring the corn occasionally until it develops some caramelized spots, about 5-7 minutes.
- Make The Street Corn Mixture:
- Transfer the cooked corn to a mixing bowl and while still warm, add mayo, queso fresco, chopped cilantro, and fresh lime juice. The warmth of the corn helps the flavors meld together beautifully. Stir until everything is well combined and creamy.
- Assemble The Crunch Wraps:
- Lay out a large burrito tortilla and add a generous handful of Chihuahua cheese in the center. The cheese acts as a barrier, preventing the tortilla from getting soggy. Top with a portion of steak, then place a tostada directly on top. Spoon the corn mixture onto the tostada and cover with a fajita-sized tortilla.
- Fold And Seal:
- Working carefully, fold the edges of the large tortilla up and over the filling, creating pleats as you go around. This technique seals all the delicious ingredients inside and creates the distinctive hexagonal shape.
- Griddle The Wraps:
- Return the assembled wraps to the griddle, seam side down, over low heat. Cook for about 2-3 minutes until golden brown, then carefully flip and cook the other side. The heat seals the wrap and melts the cheese, creating the perfect handheld meal.
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The street corn mixture is truly the star of this recipe. I discovered this combination while visiting a food truck festival where they were serving elotes—Mexican street corn. I immediately knew it would pair perfectly with steak in these crunch wraps. My family now requests the corn mixture as a side dish for grilled meats even when we're not making wraps.
Storage Solutions
These crunch wraps store surprisingly well. To keep them at their best, wrap each cooled crunch wrap individually in aluminum foil, then place in an airtight container. They'll keep in the refrigerator for up to 3 days. When ready to eat, remove the foil and reheat in a dry skillet over medium-low heat for about 3 minutes per side. This method restores the crispy exterior better than microwave reheating.
Customization Corner
While the recipe calls for New York Strip steak, you can easily substitute with sirloin, flank steak, or even leftover grilled steak. For a vegetarian version, replace the steak with grilled portobello mushrooms or black beans seasoned with the same spice blend. The corn mixture works with any type of corn, though fresh corn cut from the cob provides the sweetest, most authentic flavor during summer months.
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Serving Suggestions
Serve these crunch wraps with additional lime wedges for squeezing over the top just before eating. A simple side of guacamole or avocado slices adds creaminess, while a crisp green salad with a light vinaigrette provides a refreshing contrast to the rich flavors. For a complete fiesta, consider serving with Mexican rice or a simple bean salad. These wraps pair wonderfully with margaritas for adults or agua fresca for a family-friendly meal.
Frequently Asked Questions
- → Can I use chicken instead of steak?
Yes, chicken can be substituted for steak. Use diced or shredded chicken and season it the same way for similar flavors.
- → What type of tortillas work best?
Large burrito-sized and smaller fajita-sized flour tortillas are recommended for making the wraps sturdy and easy to fold.
- → Can I make these wraps in advance?
Assemble the wraps ahead of time and store them in the refrigerator. Toast them on the griddle just before serving for the best results.
- → How can I make this dish spicier?
Increase the cayenne pepper or add diced jalapeños to the corn mixture for an extra kick of heat.
- → What can I serve with these wraps?
Serve with extra lime wedges, a side of guacamole, or fresh salsa for added flavor.
- → Can I make this dish vegetarian?
Replace the steak with grilled or sautéed vegetables, such as peppers, zucchini, or mushrooms, for a vegetarian option.