Steak and Street Corn Crunch Wraps

Preheat a griddle or large skillet to medium heat and drizzle with cooking oil.

Add the corn kernels to one side of the griddle and the thinly sliced steak to the other.

Season both the steak and the corn with your preferred steak seasoning blend.

Cook, stirring occasionally, until the steak is cooked through and the corn is lightly charred.

Transfer the cooked corn to a large bowl.

To the bowl with the corn, add the mayonnaise, chopped cilantro, crumbled queso fresco, and the juice of one lime.

Stir the street corn mixture until everything is well combined.

To assemble the crunch wrap, lay a large burrito-size tortilla flat. Sprinkle a layer of shredded Chihuahua cheese in the center.

Top the cheese with a portion of the cooked steak.

Place a tostada shell on top of the steak.

Spoon a generous amount of the street corn mixture over the tostada.

Place a small taco-size tortilla on top of the corn.

Carefully fold the edges of the large tortilla up and over the small tortilla, creating a sealed, hexagonal shape.

Place the crunch wrap seam-side down on the hot griddle.

Toast for 2-3 minutes per side, until golden brown and crispy.

Remove from the griddle, slice in half, and serve immediately.