Summer Steak Wrap with Corn
Make this Summer Steak Wrap with Corn for a light, easy and delicious lunch! You are going to want this on repeat all summer long.
A Note from Teri on this Steak Wrap with Corn
I love making lettuce wraps, and this steak wrap is one of my favorites we’ve ever done. It went viral on Instagram, so I wanted to give the recipe a permanent spot on the blog! Perfectly grilled steak and corn are the star of the show, and you can pair them with my creamy chive dressing, cilantro lime dressing, or your favorite store-bought dressing.
I originally made this Summer Steak And Grilled Corn Salad, and it was such a delicious combination, I knew it would make an absolutely perfect wrap. We created this spin, and it’s one of my favorites for a light and fabulous summer lunch.
Ingredients
- Iceberg lettuce
- Skirt steak
- Olive oil
- Fresh lemon juice
- Minced garlic
- Kosher salt
- Freshly ground black pepper
- Ear of corn, shucked
- Avocado
- Cotija cheese
- Creamy chive dressing, Cilantro-Lime Dressing, or your favorite creamy store-bought dressing
- Marinated Red Onions
- Chives
- Cilantro
- Lime wedges
Feel free to mix up the ingredients based on what you have! You could make this wrap with queso fresco or even just some cheddar cheese instead of cotija cheese. I love the Marinated Red Onions on this wrap, but you could use green onions instead.
If you are making this wrap and it’s not corn season, you can absolutely use frozen corn. I love grilled skirt steak, but you can switch the cut of steak to your favorite if you’d like or if you have leftover steak, this is a great way to use it! If you use a thicker cut of steak, just make sure to adjust your cooking time as needed. And if you don’t have a grill, you can absolutely cook your steak in a cast iron skillet instead.
If the idea of a wrap feels a bit overwhelming, you could always make this Tropical Thunder Esquite Salad instead! It’s a lot of similar flavors in salad form that you will love.
How To Make This Steak Wrap with Corn
Step One: Prepare the Lettuce Wraps
With a paring knife, cut the core out of the head of iceberg lettuce. Gently peel away the outer 2 to 4 largest iceberg leaves, making sure to keep them in one piece. Reserve the remaining iceberg for another use.
Rinse the iceberg leaves and allow the excess water to drip off before placing them on a paper towel-lined plate or baking sheet and placing in your refrigerator. If you didn’t get 4 large leaves from the first head of the iceberg, repeat with the other head of the iceberg.
Step Two: Prepare Your Steak and Grill
Start your grill on medium-high. Lay the skirt steak flat on a cutting board. Make the marinade by whisking 2 tablespoons of olive oil, lemon juice, garlic, 1 teaspoon salt, and ½ teaspoon pepper together. Pour the marinade over the skirt steak and let the meat marinate for 15-20 minutes.
Rub the ear of corn with the olive oil and grill for 12 minutes, rotating the ear as it cooks to get an even char. Remove the corn from the grill and cut the corn off the cob by holding the flat end of the ear upright in the bottom of a wide, big bowl and carefully slicing down the side of the ear to release the kernels. Set the corn aside.
Grill the steak until medium-rare, about 3 minutes on one side then flip and grill for 1 to 2 more minutes, depending on the thickness of your meat. Let rest for a few minutes. Cut the steak into cubes by slicing the steak against the grain first then cutting the slices into ½ -inch cubes. Set aside.
Step Three: Assemble the Wrap
Place 2 iceberg leaves on a sheet of parchment paper on a work surface and salt them. Tip: If your iceberg leaves are on the smaller side, stack and overlap them to give you a little extra length.
To each one, add half the cubed skirt steak, half the corn, a half or a third of the avocado slices, and 1 to 1 ½ tablespoons cotija cheese. Add a tablespoon or so of dressing and finish with marinated onions or green onions, a handful of chives, and a squeeze of lime.
Using both hands, carefully begin to roll the leaves up into a wrap starting with the edge of the leaves closest to you. Wrap the leaves over the filling, pulling the filling in toward you as you roll. Tuck or fold in the sides of the lettuce as you go and continue rolling as tightly as you can until the sandwich is completely wrapped, like a burrito. Then tightly roll the paper around the wrap. Twist the ends of the paper, and cut the wrap in half. Repeat to make a second wrap, then serve and enjoy immediately.
Check Out These Other Wrap Recipes
If you make this Summer Steak Wrap with Corn, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun.
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Summer Steak Wrap with Corn
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Lunch
- Method: Grill
- Diet: Gluten Free
Description
Make this Summer Steak Wrap for a light and delicious lunch!
Ingredients
- 1-2 heads iceberg lettuce
- ½ pound skirt steak
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- Kosher salt
- Freshly ground black pepper
- 1 ear of corn, shucked, or ½ cup frozen corn kernels, defrosted
- 1 avocado, sliced
- 3 tablespoons Cotija cheese
- 2-3 tablespoons creamy chive dressing or your favorite creamy store-bought dressing
- Marinated Red Onions or chopped green onions
- Chives, for garnish, finely chopped
- Cilantro, optional
- Lime wedges
Instructions
- Start your grill on medium-high.
- Prepare the iceberg leaves: With a paring knife, cut the core out of the head of iceberg lettuce. Gently peel away the outer 2 to 4, largest, iceberg leaves, making sure to keep them in one piece. Rinse the iceberg leaves and allow the excess water to drip off before placing on a paper towel lined plate or baking sheet and placing in your refrigerator. If you didn’t get 4 large leaves from the first head of the iceberg, repeat with the other head of the iceberg.
- Marinate the steak: Lay the skirt steak flat on a cutting board. Make the marinade by whisking 2 tablespoons of olive oil, lemon juice, garlic, 1 teaspoon salt, and ½ teaspoon pepper together. Pour the marinade over the skirt steak and let the meat marinate for 15-20 minutes.
- Grill the corn: Rub the ear of corn with the olive oil and grill for 12 minutes, rotating the ear as it cooks to get an even char. Remove the corn from the grill and cut the corn off the cob by holding the flat end of the ear upright in the bottom of a wide, big bowl and carefully slicing down the side of the ear to release the kernels. Set the corn aside. Note: If using frozen corn, saute in a pan over medium-high heat with the remaining tablespoon of olive oil.
- Grill the steak: Grill the steak until medium-rare, about 3 minutes on one side then flip and grill for 1 to 2 more minutes, depending on the thickness of your meat. Let rest for a few minutes. Cut the steak into cubes by slicing the steak against the grain first then cutting the slices into ½ -inch cubes. Set aside.
- Make the wraps: Place 2 iceberg leaves on a sheet of parchment paper on a work surface and salt them. Tip: If your iceberg leaves are on the smaller side, stack and overlap them to give you a little extra length.
- To each one, add half the cubed skirt steak, half the corn, a half or a third of the avocado slices, and 1 to 1 ½ tablespoons cotija cheese. Add a tablespoon or so of dressing and finish with marinated onions or green onions, a handful of chives, and a squeeze of lime.
- Using both hands, carefully begin to roll the leaves up into a wrap starting with the edge of the leaves closest to you. Wrap the leaves over the filling, pulling the filling in toward you as you roll. Tuck or fold in the sides of the lettuce as you go and continue rolling as tightly as you can until the sandwich is completely wrapped, like a burrito. Then tightly roll the paper around the wrap. Twist the ends of the paper, and cut the wrap in half. Repeat to make a second wrap, then serve and enjoy immediately.
Nutrition
- Serving Size: lettuce wrap
- Calories: 647
- Sugar: 12.9 g
- Sodium: 619.3 mg
- Fat: 43.9 g
- Carbohydrates: 32.6 g
- Protein: 36.8 g
- Cholesterol: 117.6 mg
Great article! Thanks for sharing. Here’s a useful AI tool I built:
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The tip about overlapping smaller iceberg leaves is the detail that makes this recipe practical, not just attractive. I also like that frozen corn and a cast-iron pan are offered as realistic backups. The steak, charred corn, avocado, and cotija would photograph beautifully as a short overhead sequence; it is exactly the kind of step-by-step food story I would storyboard in an AI video generation workspace before filming.
I agree with many of the points mentioned here.
The steak-and-corn combo sounds perfect for a light summer lunch, especially in wrap form when you don’t want anything too heavy. I’d probably make extra corn for the next day, and for anyone tweaking food photos, Veol’s AI image editor AI???? ?????????? could be handy.
8. La publicación me pareció bastante práctica y sencilla de leer. Encontrar el resultado loteria dentro de un contenido organizado puede ahorrar bastante tiempo a los lectores. Además, explicar los datos de manera clara ayuda a evitar confusiones y permite que las personas puedan revisar la información que necesitan de forma más cómoda.
Antes de buscar información en diferentes sitios, siempre resulta conveniente revisar una publicación que reúna datos relevantes. Este artículo facilita esa tarea al presentar información sobre el resultado loteria de manera comprensible. La estructura sencilla permite ahorrar tiempo y ofrece una experiencia mucho más práctica al visitante.
Antes de buscar información en diferentes sitios, siempre resulta conveniente revisar una publicación que reúna datos relevantes. Este artículo facilita esa tarea al presentar información sobre el resultado loteria de manera comprensible. La estructura sencilla permite ahorrar tiempo y ofrece una experiencia mucho más práctica al visitante.
The vibrant colors and texture of the ingredients would look amazing in food photography—if you’re into creating visuals for your recipes, you might find AI???? useful for designing creative images.
Turning the viral steak-and-corn salad into a permanent wrap recipe is a useful adaptation, especially with both homemade dressing options and a store-bought shortcut. The grilled corn and steak provide the main structure, while the lettuce wrap keeps the serving idea lighter without hiding the core flavors.
The corn-char trick on the wrap is a nice summer move — it adds sweetness that offsets the chimichurri acidity without needing extra sauce. Pairing flank steak with a fresh slaw rather than the usual peppers-onion keeps the wrap from going soggy in transit, which is the part most picnic versions get wrong. Good baseline to riff on with whatever stone fruit is in season.
Charred corn + flank steak is one of my favourite summer combinations, and folding it into a wrap with the herbs makes it picnic-perfect. On a different note, I run an Adopt Me trade checking site where players can compare community values and see Win, Fair or Lose on a trade.
Charred corn + flank steak is one of my favourite summer combinations, and folding it into a wrap with the herbs makes it picnic-perfect. On a different note, I run a small site of free brain training mini-games in Japanese that I open between tasks for a quick focus break.