When tender grilled steak meets the creamy, cheesy glory of Mexican street corn—magic happens. These Grilled Steak Elote Wraps are a flavor-packed fusion of smoky charred steak and vibrant elote salad, all wrapped in a warm flour tortilla. It’s the kind of meal that feels like backyard cookout meets street food heaven.
Why I Love This Recipe
This dish takes the essence of summer—grilled meat, fresh corn, zesty lime—and turns it into a craveable handheld wrap. The creamy elote mixture brings bold texture and tang, while the steak gives it rich depth. Whether you’re grilling for a crowd or just craving something wildly flavorful, these wraps hit all the right notes.
Ingredients
- 1 lb flank steak
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 4 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 4 large flour tortillas
Ingredient Notes & Swaps
- Flank Steak: You can substitute with skirt steak or flat iron steak. Just slice thinly across the grain.
- Cotija Cheese: Feta is a solid backup if you can’t find cotija.
- Corn: Fresh is best, but frozen corn kernels grilled in a cast iron skillet work in a pinch.
- Tortillas: Go flour for pliability, or switch to grilled naan or lettuce wraps for a low-carb option.
- Want a spicy kick? Add chili flakes or diced jalapeños to the corn mix.
Instructions
- Preheat the grill to medium-high heat.
- Season the steak: Rub flank steak with olive oil, cumin, chili powder, salt, and pepper.
- Grill the steak: Cook for 4–5 minutes per side until medium-rare or desired doneness. Rest 5 minutes, then slice thinly against the grain.
- Grill the corn: While steak rests, grill corn until slightly charred all over, about 10 minutes.
- Mix elote filling: In a bowl, combine mayo, sour cream, cotija, and cilantro. Cut grilled corn off the cob and stir into the mixture.
- Warm tortillas: Toss tortillas on the grill for 30 seconds per side until lightly charred and flexible.
- Assemble wraps: Spread elote mix over each tortilla. Top with sliced steak and a squeeze of fresh lime.
- Wrap and serve: Roll tightly and slice in half if desired. Serve immediately.
Tips for Success
- Rest the steak: Always let the meat sit for a few minutes before slicing to lock in juices.
- Char the corn well: Those caramelized spots give it true elote flavor.
- Don’t overfill: Keep it easy to roll and handle by layering modestly.
- Meal prep tip: Make the corn mix and grill the steak ahead of time. Assemble wraps when ready to eat.
Serving Suggestions & Pairings
Make it a full meal with sides and drinks that match the smoky-spicy vibe:
- Pair with Crockpot Nacho Dip for a creamy, cheesy snack.
- Add Sheet Pan Quesadillas to your wrap bar.
- Load up a tray of Totchos for the ultimate shareable side.
- Sip on Blueberry Lemonade for a bright, fruity balance.
- Craving something crunchy and fun? Whip up Dorito Casserole on the side.
Storage & Leftovers
- Fridge: Store leftover steak and elote mix separately in airtight containers for up to 3 days.
- Reheat steak gently in a skillet before assembling wraps.
- No wrap? Serve steak and corn mix over rice bowls or chopped salads.
More Recipes You’ll Love
- Crockpot Nacho Dip – Always a hit with tortilla-based meals.
- Sheet Pan Quesadillas – For fast, melty add-ons.
- Totchos – Crispy, loaded tater tot perfection.
- Blueberry Lemonade – A cool drink with a sweet citrus edge.
- Dorito Casserole – Crunchy, cheesy, and totally addictive.
Final Thoughts
These Grilled Steak Elote Wraps are all about bold flavor and effortless summer cooking. Juicy steak, creamy elote, zippy lime—it’s the kind of meal that feels gourmet but only takes minutes to make. Perfect for backyard hangs, weeknight wins, or impressing your weekend guests.
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