Grilled Corn & Pepper Wraps

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 4 fresh corn ears
• 3 large bell peppers (red, yellow, orange)
• 1 poblano pepper
• 4 large flour tortillas
• 2 ripe avocado
• 1/2 cup fresh basil leaves
• 3/4 cup crumbled cotija cheese
• 2 lime
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/2 cup sour cream or plain Greek yogurt
• 1 garlic clove

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly so the vegetables release cleanly.
2. 2Shuck the corn and rub the ears and whole peppers with olive oil and the salt so they char evenly without drying out.
3. 3Place the corn and peppers directly on the hot grates; grill the corn 10 to 12 minutes, turning every few minutes until kernels are bright and lightly blistered, and grill the peppers 8 to 10 minutes until skins are blackened in spots and flesh is tender.
4. 4Transfer the peppers to a bowl and cover tightly with a plate for 5 minutes so steam loosens the skins; then peel away most of the charred skin, discard stems and seeds, and slice the flesh into thin strips.
5. 5Stand each ear of corn upright in a wide bowl and slice downward with a sharp knife to release the kernels in neat rows.
6. 6In a small bowl, mash the avocados with the juice of one lime, minced garlic, remaining salt, and chili powder until creamy but still slightly chunky.
7. 7Warm the tortillas on the cooler edge of the grill or in a dry skillet for 20 to 30 seconds per side until pliable and lightly toasted.
8. 8Spread a generous swoosh of the avocado mash down the center of each tortilla, then pile on grilled corn kernels, pepper strips, torn basil, and cotija.
9. 9Add a spoonful of sour cream or Greek yogurt and a final squeeze of the remaining lime; fold in the sides and roll tightly from the bottom to form secure wraps.
10. 10Slice each wrap on a slight diagonal and arrange on a board so the colorful filling shows; serve immediately while the corn is still warm and the tortillas soft.