A delicious mix of smoky, sweet and spicy, these quick and easy Mexican Street Corn Lettuce Wraps are deliciously healthy and packed with flavor!  Loaded with tender chicken, charred corn, crumbled cheese and finished with a creamy chili spiked sauce, this fun twist on elote is perfect as an appetizer, lunch, or light weeknight dinner!

Hey, hey, haaay, friends!

Before we get corny up in here, I have a question. (<- Always with the questions.  I know, I know.  Being inquisitive is just a part of my endearing nature… or so I tell myself.)

Question – please tell me you have had Mexican Street Corn, alias: elote, before?

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If you just shook your head ‘no’, you have been missing out!!  After you are done reading here, make this Elote on a stick.  (Full disclosure – those photos are older than I am, so please don’t judge!)    😉

Trust and believe, you will be back for more street corn goodness in the form of these lettuce wraps.

For those of you who have had Mexican Street Corn before, well, you already know the deliciousness that is about to happen here!

Mexican Street Corn Lettuce Wraps

These tasty corn and chicken lettuce cups are ALL about the layers of flavors, friends.  We are talking – smoky, tangy, spicy, sweet and savory.  Essentially, ALL the incredible flavors!

First up to bat, tender crumbles of mildly spicy, Mexican seasoned lean ground chicken.

Then we have the star of the show, a savory Mexican street corn salad made from a tasty mix of juicy kernels of corn, salty cotija, herbaceous cilantro and tart lime.

Next up, cool, crisp, fresh leaves of bibb (or Boston) lettuce.

Last, but not least, everything gets finished off with a generous drizzle or dollop of smooth, impossibly creamy, ultra-dreamy, chili spiced sauce.

Basically, these Mexican Street Corn Lettuce Wraps are going to be your new food obsession.

They are light and healthy, yet super flavorful and perfectly filling.  Plus, since they are packed with protein and veggies, they are also something you can feel good about eating!

What is Mexican street corn?

Mexican street corn, also called Elote, is a classic street food in Mexico.

Mexican street corn is simply corn on the cob generously slathered with crema or mayonnaise, then topped with cotija cheese, dusted with cayenne or chili powder, and drizzled with fresh squeezed lime.

Elote is a delicious blend of spicy and sweet, and after one bite, it’s not hard to see why this street food classic is all the rage!

What is Mexican street corn salad?  Can Mexican street corn salad be served cold?

Mexican street corn salad, also known as esquites, is simply an off-the-cob version of elote, as described above.

There are a ton of different add-ins and garnishes that can be added to Mexican street corn salad, and it’s easy to customize to your own preferred taste!

For the street corn salad used in these lettuce wraps, I added fresh cilantro, smoked paprika and garlic powder to really amp up the flavor.  As well, I took the crema that is normally slathered onto the corn and turned it into a delicious sauce for dolloping, or drizzling onto the lettuce wraps.

If you want to double, triple, or quadruple (no judgment here!) the Mexican street corn salad and the sauce to have on hand for quick lunches or snacks, go for it!  The Mexican street corn salad can be served either warm or cold!  Simply drizzle the sauce over the corn salad when you are ready to eat!

Notes, Tips & Tricks for the best Mexican Street Corn Lettuce Wraps:

1. I highly recommend using either bibb, butter, or boston lettuce for these street corn salad wraps.  Their broad leaves are perfect for holding a generous amount of filling.  You can read more about different types of lettuce to use for wraps here.
2. The recipe as written below calls for ground chicken.  You can use all lean, white meat ground chicken if you would like.  However, the plain packaged combination of white and dark meat ground chicken packs the most flavor.  If ground chicken isn’t your thing, you can easily substitute ground turkey!
3. I used canned salsa verde for the chicken, however you can make your own salsa verde, or you can use green enchilada sauce if you prefer!
4. The recipe calls for cotija cheese, which is a hard, crumbly Mexican cheese made of cow’s milk.  If you can’t find cotija, you can either substitute queso fresco or feta cheese.

Fantastically fresh and loaded with tons of flavor, These Mexican Street Corn Lettuce wraps can be served as an appetizer, snack or enjoyed as a main meal!  These elote lettuce wraps are simple to prepare, yet bold on flavor and will definitely have everyone wanting more!

Until next time, friends, cheers – to fresh corn and summers bounty!

XOXO

Cheyanne

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How to make Mexican Street Corn Lettuce Wraps at home👇

5 from 8 votes

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Mexican Street Corn Lettuce Wraps

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

A delicious mix of smoky, sweet and spicy, these quick and easy Mexican Street Corn Lettuce Wraps are deliciously healthy and packed with flavor!  Loaded with tender chicken, charred corn, crumbled cheese and finished with a creamy chili spiked sauce, this fun twist on elote is perfect as an appetizer, lunch, or light weeknight dinner!

Course: Appetizer, entree, Lunch

Cuisine: American, Mexican, Tex-Mex

Keyword: chicken, Elote, Esquites, lettuce wraps, Street Corn

Servings: 6

Calories: 237 kcal

Author: Cheyanne Bany

Ingredients

• 1 head Bibb Lettuce – leaves separated*

For the Chicken:

• 1 TBS Oil
• 1 Pound Ground Chicken
• 1 ½ tsp Ground Cumin
• ½ tsp Smoked Paprika
• 1 tsp Chili Powder
• 2 Cloves Garlic – minced
• 1 TBS Lime Juice
• ¾ Cup canned Salsa Verde or Green Enchilada Sauce
• Kosher Salt & Ground Black Pepper

For the Street Corn:

• 2 Ears Sweet Corn on the Cob or a 15 ounce can of Fire Roasted Corn
• 2 TBS Cilantro – chopped, or more to taste
• 1/3 Cup Cotija Cheese – crumbled, or more to taste
• ½ large Lime – juice and zest
• ¼ tsp Smoked Paprika
• ¼ tsp Chili Powder
• 1/8 tsp Garlic Powder

Sauce:

• ¼ Cup Mayonnaise
• ¼ Cup Sour Cream or yogurt
• ¼ tsp Chili Powder
• ¼ tsp Cumin
• ¼ tsp Smoked Paprika
• 2-3 TBS Lime Juice to taste

Optional: Diced Avocado, Microgreens, Sliced Green Onions, Sliced/Diced Jalapeno, Lime Wedges

Instructions

1. Cook Corn: Spray or coat corn on the cob with oil and generously season with salt and pepper. Place corn under a broiler and rotate every 1-2 minutes, or until each side of corn is blistered and charred. OR, heat an outdoor grill, or indoor grill pan, to medium-high heat. Oil the grates of the grill and add corn. Grill for a few minutes per side, or until each side of corn is blistered and charred.
2. When corn is done cooking, remove it to a clean work surface and allow to cool slightly. Slice kernels off of the cob and transfer to a large bowl. Set aside.
3. Cook the Chicken: Heat oil in a large wok, or fry pan, over medium-high heat. Add the chicken, cumin, paprika, chili powder and season generously with salt and pepper. Cook, stirring to break up any clumps, until the chicken is starting to brown, about 3-4 minutes. (Depending on the type of ground chicken you use, drain off any excess fat from the pan if necessary)
4. Add in the garlic and cook until fragrant, about 30 seconds-1 minute. Add in the lime juice and enchilada sauce. Lower the heat to medium, and cook, stirring occasionally, for 3-4 minutes, or until the chicken is cooked through. Remove the chicken from heat and transfer to a serving bowl.
5. Make the Street Corn: To the bowl of corn, add the remaining street corn ingredients as well as ¼ teaspoon salt and a pinch of black pepper. Gently stir to combine. Taste and adjust for seasoning with salt, pepper, lime juice, cilantro and/or more cheese.
6. Make the sauce: In a small bowl, combine all the ingredients for the sauce. Season with ¼ teaspoon salt. Whisk until smooth and well combined. Taste and adjust for seasoning.
7. To assemble: Spoon the chicken mixture into individual lettuce ‘cups’. Top with street corn and drizzle with sauce. Garnish with optional toppings if desired. Enjoy!

Recipe Notes

1. I highly recommend using either bibb, butter, or boston lettuce for these street corn salad wraps. Their broad leaves are perfect for holding a generous amount of filling. 
2. The recipe as written calls for ground chicken. You can use all lean, white meat ground chicken if you would like. However, the plain packaged combination of white and dark meat ground chicken packs the most flavor. If ground chicken isn’t your thing, you can easily substitute ground turkey!
3. I used canned salsa verde for the chicken, however you can make your own salsa verde, or you can use green enchilada sauce if you prefer!
4. The recipe calls for cotija cheese, which is a hard, crumbly Mexican cheese made of cow’s milk. If you can’t find cotija, you can either substitute queso fresco or feta cheese.

Nutrition Facts

Mexican Street Corn Lettuce Wraps

Amount Per Serving

Calories 237 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 4g 20%

Cholesterol 77mg 26%

Sodium 436mg 18%

Potassium 635mg 18%

Total Carbohydrates 11g 4%

Dietary Fiber 1g 4%

Sugars 4g

Protein 16g 32%

Vitamin A 31.4%

Vitamin C 8.1%

Calcium 7.5%

Iron 9.3%

* Percent Daily Values are based on a 2000 calorie diet.

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