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Street Corn Steak Crunch Wraps

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Ingredients

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For the Steak:

  • 1 pound New York Strip steaks
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried cilantro

For the Street Corn:

  • 2 cups corn kernels (fresh or frozen)
  • 3 tablespoons mayonnaise
  • 1/4 cup crumbled queso fresco
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • 1/4 teaspoon cayenne pepper (optional)

For Assembly:

 

  • 4 large flour tortillas (10–12 inch)
  • 4 tostadas
  • 1 and 1/2 cups shredded Chihuahua cheese
  • Additional olive oil for cooking

Instructions

  • Season Steak: Combine olive oil, salt, pepper, chili powder, cumin, and dried cilantro. Rub mixture over steaks.
  • Cook Steak: Heat skillet over medium-high heat. Cook steaks 4-5 minutes per side for medium doneness. Rest 5 minutes, then slice thin.
  • Make Street Corn: Cook corn in skillet until lightly charred, about 5-6 minutes. Mix with mayonnaise, queso fresco, cilantro, lime juice, and cayenne.
  • Assemble: Place tortilla flat. Layer cheese, steak, street corn, tostada, and more cheese in the center.
  • Fold: Fold edges of tortilla up and over the center, creating 5-6 pleats that overlap and seal the wrap.
  • Cook: Heat skillet over medium heat with olive oil. Place wrap fold-side down. Cook 2-3 minutes per side until golden and crispy.

 

  • Serve: Let rest 1-2 minutes, cut in half, and enjoy.

Find it online: https://easyrecipebooks.com/street-corn-steak-crunch-wraps/