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 photo of teri's hands holding a steak wrap above a cutting board

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I originally made this Summer Steak And Grilled Corn Salad, and it was such a delicious combination, I knew it would make an absolutely perfect wrap.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.

a photo of the ingredients for a steak wrap with corn

Ingredients

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

hands with red nail polish cutting off the core of an iceberg head
Fresh lettuce head for healthy recipes and salads, farm-to-table produce, vibrant greens, and organic vegetables.
two leaves of iceberg on a wood cutting board

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. 

a photo of steak with oil and seasoning in little bowls next to it
a photo of grilled corn cut off the cob on a wooden cutting board

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. 

a photo of adding steak to the lettuce wrap
a photo adding cheese to the lettuce wrap
a photo of rolling up the lettuce wrap

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.

a photo of a steak wrap open face on parchment paper

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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a photo of teri's hands holding a steak wrap above a cutting board

Summer Steak Wrap with Corn

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  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Lunch
  • Method: Grill
  • Diet: Gluten Free
Print Recipe

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

  1. Start your grill on medium-high. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.
  7. 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. 
  8. 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