Mexican Street Corn Wrap
Flour tortilla wrap filled with charred corn, creamy cheese sauce, and fresh lime-cilantro crema. Griddled until warm and topped with cotija cheese and chili powder.
Ingredients
Method
Mix sour cream with lime juice, half the cilantro, salt, and pepper in a small bowl. Set crema aside.
Dice red onion and jalapeño. Chop remaining cilantro. Juice lime if using fresh.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels are charred in spots, about 5–7 minutes.
Toss charred corn with diced red onion, jalapeño, and chopped cilantro. Season with salt and pepper.
Warm each tortilla briefly on the skillet, then lay flat. Spread 2 tbsp crema down the center of each tortilla.
Divide corn mixture evenly among tortillas, spooning it over the crema. Top each with cotija cheese and a pinch of chili powder.
Roll tortilla tightly, tucking in sides, then place seam-side down on the skillet with remaining oil. Cook over medium heat until lightly golden and warm, about 2–3 minutes per side.
Transfer to a plate and serve warm, with extra crema and chili powder on the side if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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