Street Corn Steak Crunch Wraps

Crispy griddled wraps filled with juicy, seasoned New York strip steak, creamy street-style corn, crunchy tostadas, and melty cheese come together for a homemade crunch wrap that is better than any fast food version. This dish brings together textures and bold flavors in a fun and satisfying handheld meal perfect for casual dinners or taco-night upgrades.

I first made these during a family game night and they quickly became the main event with everyone asking for seconds and thirds. The contrast of crispy tostada inside a soft but toasted tortilla is what keeps me craving more every time.

Ingredients

• New York strip steaks: cut into strips bring rich beef flavor and cook quickly when sliced thin
• Olive oil: for cooking ensures nice browning without sticking
• Salt, black pepper, chili powder, ground cumin, dried cilantro, and cayenne pepper: create a vibrant seasoning blend that layers warmth and earthiness
• Corn: works fresh, frozen, or canned as the creamy base of the street corn filling just be sure to drain canned well
• Mayonnaise: adds richness and binds the street corn filling for that classic creamy touch
• Queso fresco cheese: crumbled into the corn adds a fresh tang typical of Mexican street corn
• Fresh cilantro: chopped brightens and freshens the corn mixture
• Lime juice: cuts through the richness with acidity
• Large burrito-size flour tortillas: form the sturdy base you fold into a crunch wrap
• Fajita-size flour tortillas: seal the top making the wrap easier to fold and contain the filling
• Tostadas: positioned in the center deliver the signature crunch
• Shredded Chihuahua cheese or Monterey Jack: melts smoothly inside for gooey bites
• Extra lime wedges: serve as a bright garnish and final flavor pop

Step-by-Step Instructions

Searing the Steak and Corn:

Heat a large griddle or flat top over medium heat and lightly oil the surface. Add the sliced steak to one side and corn to the other, avoiding mixing at first. Sprinkle both generously with the seasoning blend. Stir occasionally as the steak browns and the corn chars slightly until the steak reaches your desired doneness and the corn is nicely toasted. This gives both ingredients the perfect caramelized flavor.

Preparing the Street Corn Filling:

When the corn is cooked, transfer it to a bowl. Stir in the mayonnaise, queso fresco cheese, cilantro, and fresh lime juice thoroughly so every bite is creamy and balanced with tang from the cheese and citrus.

Assembling the Crunch Wrap:

Lay one large burrito-size tortilla flat. In the center add a handful of shredded cheese then a generous scoop of the cooked steak on top. Place one tostada directly above the steak for crunch. Spoon a portion of the street corn mixture on top of the tostada. Finally set a small fajita-size tortilla as a cap on the stack.

Folding the Wrap:

Begin folding the edges of the large tortilla up and over the fillings working your way around in a circular motion. Pleat the edges carefully to seal the wrap into a tightly compact hexagon shape with the small tortilla helping keep fillings contained.

Griddling to Crisp Perfection:

Set the folded wraps seam side down onto the griddle over low heat. Cook several minutes on each side until golden and crispy. The low heat gently melts the cheese inside while avoiding burning the tortillas. This final step crisps the outside creating the perfect contrast.

Serving:

Cut the crunch wraps in half and serve hot with extra lime wedges for squeezing over. The wrap is perfect for quick handheld enjoyment with a burst of flavor and texture in every bite.

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Storage Tips

Store any leftovers tightly wrapped in the refrigerator for up to three days and reheat in a skillet or oven to keep the tortilla crispy. These wraps freeze well individually wrapped for up to two months; thaw fully and reheat on a griddle or oven for best texture retention.

Ingredient Substitutions

If you prefer you can swap the New York strip for flank or skirt steak for similar flavor but adjust cook times as these cuts can be tougher. For a vegetarian option skip the steak and double the corn and add grilled peppers and mushrooms. Monterey Jack cheese works just as well as Chihuahua and provides good meltability. Use Greek yogurt instead of mayonnaise for a lighter creamy street corn if desired.

Serving Suggestions

Pair these crunch wraps with a simple side salad or pickled jalapenos to balance richness. A cold Mexican lager or sparkling lime water alongside is refreshing. You can also add sliced avocado or crema for extra creaminess.

Cultural Context

These crunch wraps are inspired by popular Americanized Tex-Mex dishes blending Mexican street corn flavors with the convenience of a handheld filled tortilla wrap. The tostada in the center is key to mimicking the crunch of fast food versions but made with fresh and flavorful ingredients at home.

Pro Tips

• Make sure to cut the steak against the grain so it remains tender and easy to bite.
• Do not skip toasting the spices together before seasoning the steak for deeper flavor.
• Fold the wrap pleats carefully and cook seam side down first to seal and avoid opening during cooking.

Recipe FAQs

→ What cut of steak works best for this dish?

New York strip steak is ideal due to its tenderness and flavor when sliced into strips and seasoned.

→ Can I use frozen or canned corn instead of fresh?

Yes, both frozen and canned corn work well. If using canned, ensure it is drained thoroughly to avoid sogginess.

→ How do I get the wraps crispy without burning them?

Cook the assembled wraps on low heat seam-side down first, allowing them to seal before flipping. This ensures even crisping without burning.

→ What cheeses can I substitute for Chihuahua cheese?

Monterey Jack or Oaxaca cheeses are great alternatives with similar melting properties and mild flavors.

→ Is it possible to prepare these ahead of time?

Absolutely. You can prep the steak and street corn filling ahead, then assemble and cook the wraps when ready. They also freeze well for up to two months.

→ What is the purpose of the tostada inside the wrap?

The tostada adds a signature crunch, enhancing texture contrast within the soft tortillas and fillings.