Skillet-Charred Street-Corn Turkey Wraps with Lime Crema

Elote, Mexico’s beloved street corn, inspires these weeknight wraps with skillet-charred kernels that pick up deep smoky flavor. Ground turkey and a bright lime crema with cotija turn the classic into a handheld lunch.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 495 cal
• 31g protein
• 38g carbs
• 24g fat
• 4g fiber

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Ingredients

• 1 lb ground turkey
• 2 cups fresh sweet corn kernels
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp garlic powder
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tsp lime zest
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 4 large flour tortillas
• 2 cups shredded romaine lettuce
• 1 cup heirloom tomato, diced

Instructions

1. 1Heat a large cast-iron skillet over medium-high until very hot, then add a thin film of olive oil.
2. 2Add the fresh corn kernels in a single layer and let them sit undisturbed for two to three minutes so they develop deep char marks and a toasty aroma.
3. 3Stir the corn once, cook another minute, then transfer the charred kernels to a plate and wipe the skillet lightly.
4. 4Add the remaining oil and the ground turkey to the same skillet, breaking it up with a wooden spoon as it cooks over medium-high heat.
5. 5Season the turkey with chili powder, smoked paprika, salt, and garlic powder; continue cooking until no pink remains and the edges start to brown, six to eight minutes.
6. 6Return the charred corn to the skillet, toss with the turkey for one minute to marry the flavors, then remove from heat.
7. 7In a small bowl whisk together the mayonnaise, Greek yogurt, lime juice, and lime zest until smooth to make the crema.
8. 8Warm the flour tortillas in a dry skillet or microwave for a few seconds so they become pliable.
9. 9Spread a generous spoonful of lime crema down the center of each tortilla, then layer shredded romaine, the turkey-corn mixture, diced heirloom tomato, cotija, and cilantro.
10. 10Fold in the sides and roll tightly into wraps; slice in half on the bias if packing for work or serve whole while still warm.