Mexican beef corn salad wraps

Vibrant and fragrant.

  • 45 mins cooking
  • Serves 4
  • Print
Mexican beef wraps made from tender grilled steaks with with a vibrant corn salad and fragrant pepita sauce for a simple weeknight meal.
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  • 2 corn cobs (800g), trimmed, husk and silks removed
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 500 grams beef rump steaks, trimmed
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • pinch cayenne pepper
  • 8 x 20cm (8-inch) wholegrain tortillas
  • 420 grams canned kidney beans, drained, rinsed
  • 200 grams baby roma (egg) tomatoes, halved
  • 1 medium avocado (250g), sliced
  • ½ cup coarsely chopped fresh coriander (cilantro) leaves
Pepita sauce
  • ¼ cup (50g) pepitas (pumpkin seed kernels)
  • ½ cup fresh coriander (cilantro) leaves
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • ¼ cup (70g) greek-style yoghurt


  • 1
    Place each corn cob on a sheet of foil; brush cobs with 2 teaspoons of the oil and half the juice. Wrap foil tightly around each cob. Cook corn on heated oiled grill plate (or grill or barbecue) over medium heat, turning occasionally, for 15 minutes or until tender. Cool for 10 minutes. When cool enough to handle, cut kernels from corn.
  • 2
    Make pepita sauce. Process pepitas, coriander, garlic and oil in a food processor until well combined. Add juice and yoghurt; process until smooth. Season to taste.
  • 3
    Brush steaks with 2 teaspoons of the remaining oil; sprinkle with spices. Season. Cook steaks on heated oiled grill plate over medium-high heat, for 3 minutes each side, for medium-rare or until cooked as desired. Remove from heat; rest, covered with foil, for 5 minutes.
  • 4
    Meanwhile, place tortillas on heated grill plate for 30 seconds each side until charred lightly.
  • 5
    Place corn kernels in a large bowl with beans, tomatoes, avocado, coriander, remaining oil and remaining juice; toss gently to combine. Season.
  • 6
    Cut steak into thin slices. Top each tortilla with corn salad and sliced steak; serve drizzled with sauce.

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