Elote-Style Tuna & Charred Corn Lettuce Wraps

Elote, Mexico’s iconic street corn, gets its punch from charred kernels, creamy mayo, cotija, chili, and lime. Here those flavors meet flaky tuna tucked into cool butter-lettuce wraps for a quick, handheld lunch.

Serves 4 · 12 min prep · 5 min cook

Estimate for one serving

• 310 cal
• 24g protein
• 14g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 cans (5 oz each) canned solid white tuna in water, drained
• 2 cups fresh sweet corn kernels
• 1/3 cup mayonnaise
• 1/2 cup cotija cheese, crumbled
• 2 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 12 large butter lettuce leaves
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, minced

Instructions

1. 1Heat a dry 10-inch skillet over medium-high until smoking hot.
2. 2Add the corn kernels and cook, stirring only once or twice, until blistered and charred in places, four to five minutes total.
3. 3Transfer the charred corn to a mixing bowl and let cool one minute.
4. 4Flake the drained tuna into the bowl with the corn.
5. 5Stir in the mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and minced jalapeño until creamy and evenly coated.
6. 6Fold in half the cotija and half the cilantro so the mixture stays light.
7. 7Arrange three butter lettuce leaves on each of four plates as open cups.
8. 8Spoon the tuna-corn filling into the lettuce cups and top with remaining cotija and cilantro.
9. 9Serve right away so the lettuce stays crisp and the elote flavors pop.