You know those days? The ones where the sun is absolutely blazing, the kids are home with nothing but energy to burn, and the thought of standing over a hot stove for hours feels like a cruel joke? Yeah, I’ve been there. So many times. And on those days, I need something that’s quick, refreshing, and tastes like pure summer bliss. That’s where these Corn BLT Wraps come in. Honestly, they’re a lifesaver! They’re so simple, but the flavors are just incredible. Forget the usual heavy sandwiches; this is a lighter, brighter take that still hits all the right notes. They’re sort of like a deconstructed BLT but in a fun, easy-to-eat wrap form, with the sweet pop of corn that just makes everything sing. If you love a good BLT, you’re going to be obsessed with these. They’ve become a staple in our house, especially when the corn is at its peak. Seriously, the smell of the bacon cooking and the crisp lettuce… it’s just pure happiness.
What are Corn BLT Wraps?
So, what exactly are these magical little wraps? Think of them as your classic BLT – you know, that iconic combo of salty bacon, crisp lettuce, and juicy tomato – but elevated and presented in a fresh new way. We take all those delicious ingredients, toss in some sweet, vibrant corn kernels (fresh or frozen, either works!), and then wrap it all up in a soft tortilla. It’s not a cooked filling; it’s all about those fresh, vibrant flavors coming together. The name pretty much says it all: it’s a BLT, but with the delightful addition of corn. It’s a little bit sweet, a little bit savory, and oh-so-satisfying. It’s the kind of meal that feels special enough for a weekend lunch but is so easy you can whip it up any day of the week when you’re craving something bright and delicious. It’s basically summer in a tortilla!
How to Make Corn BLT Wraps
Quick Overview
These Corn BLT Wraps are all about fresh, vibrant flavors coming together effortlessly. You’ll start by crisping up some smoky bacon, then preparing your fresh veggies – ripe tomatoes, crisp lettuce, and sweet corn. A quick whip-up of a creamy, tangy dressing is next, and then you’ll assemble everything into soft tortillas. It’s a no-fuss process that takes minutes, perfect for when hunger strikes and you want something truly satisfying without a lot of fuss. The beauty is in its simplicity and the quality of the fresh ingredients.
Ingredients
For the Main Wraps:
Here’s what you’ll need to get started. I always try to pick the ripest tomatoes I can find – they really make a difference in this recipe. And for the bacon, I prefer a good quality thick-cut one; it gives you those irresistible crispy bits without drying out too quickly.
- 8 medium-sized soft tortillas (your favorite kind – flour, whole wheat, or even gluten-free work well)
- 1 pound bacon, cooked to crispy perfection and crumbled or chopped
- 2 cups fresh or frozen corn kernels (if using frozen, thaw and pat dry)
- 2 large ripe tomatoes, diced
- 1 head crisp lettuce (like romaine or butter lettuce), shredded or chopped
- 1 ripe avocado, diced
For the Creamy Zesty Dressing:
This dressing is a game-changer! It’s what brings everything together and adds that perfect zing. I’ve tested it with different kinds of mayo, and while regular mayo works beautifully, I’ve found that a good quality, full-fat mayonnaise really gives it the best creamy texture and flavor. Don’t skimp on the lime juice; that’s where a lot of the brightness comes from!
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
Step 1: Cook the Bacon
Start by cooking your bacon until it’s nice and crispy. I usually do this in a skillet over medium heat, turning occasionally. Once it’s perfectly golden brown and crisp, transfer it to a plate lined with paper towels to drain off any excess grease. Once it’s cooled a bit, I like to crumble or chop it into bite-sized pieces. This makes it so much easier to distribute evenly in the wraps. Save a little of that bacon grease if you’re feeling adventurous – it’s amazing for sautéing the corn later, though not strictly necessary!
Step 2: Prepare the Corn
If you’re using fresh corn, you can simply cut the kernels off the cob. If you’re using frozen, make sure it’s thawed and well-drained. For an extra layer of flavor, you can quickly sauté the corn kernels in a dry skillet (or with a tiny bit of the reserved bacon grease) for about 2-3 minutes until they’re slightly tender and a little bit caramelized. This really brings out their sweetness. If you’re in a hurry, you can absolutely use the corn raw – it’s still delicious!
Step 3: Prep Your Veggies and Avocado
While the bacon is cooling, dice your ripe tomatoes and chop or shred your lettuce. The key here is to have everything ready to go so assembly is a breeze. Dice the avocado just before you’re ready to assemble to prevent it from browning too much. I like to leave the avocado a little chunky for texture.
Step 4: Whisk Together the Dressing
In a small bowl, combine the mayonnaise, fresh lime juice, Dijon mustard, and garlic powder. Whisk it all together until it’s smooth and creamy. Season generously with salt and freshly ground black pepper. Taste it and adjust the seasonings as needed – you might want a little more lime, or a bit more salt. This dressing is so good, you’ll probably want to lick the spoon!
Step 5: Warm the Tortillas (Optional but Recommended!)
To make the tortillas more pliable and less likely to crack when you roll them, give them a quick warm-up. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for about 20-30 seconds. Just don’t overheat them, or they’ll become tough.
Step 6: Assemble the Wraps
Now for the fun part! Lay out a warm tortilla. Spread a generous spoonful of the creamy dressing down the center. Top with a handful of shredded lettuce, followed by the diced tomatoes, corn kernels, crumbled bacon, and diced avocado. Don’t overstuff them, or they’ll be hard to roll!
Step 7: Roll ‘Em Up!
To roll your wrap: fold the bottom edge of the tortilla up and over the filling. Then, fold in the sides. Continue to roll the tortilla up tightly from the bottom. If you find they’re a bit tricky, you can cut them in half diagonally before serving, which also makes for a pretty presentation. My kids love them cut in half, it makes them feel like they’re eating something fancy!
Step 8: Serve Immediately
These Corn BLT Wraps are best enjoyed right away while everything is fresh and crisp. Serve them as is, or with a side of extra dressing for dipping if you like!
What to Serve It With
These Corn BLT Wraps are fantastic on their own, of course, but they also play really well with a few other things to make a complete meal or a delightful spread. I’ve found a few combinations that my family absolutely adores.
For Breakfast: While these are typically seen as a lunch or dinner item, don’t discount them for a hearty breakfast! Imagine a slightly smaller wrap, paired with a strong cup of coffee. It’s a savory start to the day that’s incredibly satisfying without being heavy. You could even scramble an egg and tuck it inside if you’re feeling extra hungry! My mom used to make something similar with leftover Sunday roast chicken, and it was always a treat.
For Brunch: These wraps are perfect for a relaxed brunch. Serve them alongside a fresh fruit salad – berries, melon, grapes – for a burst of sweetness. A light, crisp green salad with a simple vinaigrette is also a great addition. And for beverages? Mimosas, of course, or a refreshing iced tea. They look so vibrant on a brunch table, and they’re easy for guests to grab and mingle with.
As Dessert: Okay, hear me out! While the wraps themselves aren’t dessert, they’re light enough that you can enjoy a small serving and still have room for something sweet. A simple bowl of fresh berries with a dollop of whipped cream, or a light, airy angel food cake would be a perfect sweet finish without overpowering the deliciousness you just ate. It’s all about balance!
For Cozy Snacks: If you’re making these for a casual get-together or just a snacky dinner, they pair wonderfully with chips and salsa or guacamole. Or, if you want something a bit lighter, a small cup of chilled gazpacho or a creamy corn chowder (if it’s not too hot out!) would be lovely. My personal favorite snack time pairing is with some crunchy sweet potato fries. It’s pure comfort food!
I’ve also found that if you’re making a larger batch for a party, cutting them into pinwheels (rolling them tightly and then slicing) makes them super easy to serve as appetizers. They disappear so fast at barbecues!
Top Tips for Perfecting Your Corn BLT Wraps
I’ve made these Corn BLT Wraps more times than I can count, and over the years, I’ve picked up a few tricks that really elevate them from good to absolutely fantastic. These are the little things that make all the difference, and I’m so happy to share them with you!
Bacon Bliss: Don’t rush cooking the bacon! Low and slow is often the best way to get it perfectly crispy without burning. Lay it out in a single layer in a cold pan, then gradually increase the heat. This renders the fat slowly, resulting in beautifully crisp strips. I also like to drain it thoroughly on paper towels. For the wraps, chopping or crumbling it into smaller pieces is crucial for even distribution. You want those little salty bits in every bite!
Corn Quality Matters: When corn is in season, fresh is truly best. Cut it right off the cob for the sweetest, juiciest pop. If you’re using frozen, make sure to thaw it completely and pat it very, very dry. Excess water can make your wraps soggy. If you have a little extra time, lightly sautéing the corn kernels in a dry skillet for a few minutes can caramelize them slightly, adding a wonderful depth of sweetness that raw corn doesn’t quite have. It’s a small step that makes a big impact.
Tomato Tactics: Use ripe, flavorful tomatoes! This is non-negotiable for a good BLT experience. Roma or plum tomatoes tend to have less moisture and fewer seeds, which is great for wraps, but any ripe, juicy tomato will work. If yours are a bit watery, gently press out some of the excess juice and seeds before dicing to prevent a soggy wrap.
Lettuce Crispness: Make sure your lettuce is super crisp and dry. I like to wash and spin my lettuce leaves until they are completely dry, or even pat them down with paper towels. Limp, wet lettuce is the enemy of a good wrap! Romaine or iceberg offers a nice crunch, while butter lettuce is more tender. Choose what you love!
Avocado Perfection: Dice your avocado right before you assemble the wraps. This prevents it from turning brown and mushy. I like to leave the pieces slightly larger so you get a nice creamy bite of avocado in each wrap. A little bit of avocado goes a long way in adding richness and a beautiful texture.
Dressing Dexterity: The dressing is key! Taste and adjust the seasoning before you use it. You want a good balance of creamy, tangy, and zesty. If you find it too thick, a tiny splash of milk or water can thin it out. If you prefer a lighter dressing, you can use half mayonnaise and half Greek yogurt or sour cream. I’ve also experimented with adding a pinch of smoked paprika for an extra smoky kick, which is delicious!
Tortilla Triumph: Always warm your tortillas! This makes them soft, pliable, and much easier to roll without tearing. A quick zap in a dry skillet or a few seconds in the microwave does wonders. Don’t skip this step – it makes assembly so much smoother. If you are using smaller tortillas, you might want to cut the wraps in half diagonally after rolling for easier handling and a pretty presentation.
Don’t Overstuff: This is a common mistake! It’s tempting to pile on all the delicious fillings, but overstuffing will make your wraps impossible to roll tightly and they’ll likely fall apart. Aim for a balanced ratio of filling to tortilla. It’s better to have slightly less filling in a perfectly rolled wrap than a bursting, messy one.
Ingredient Swaps: Feel free to get creative! If you don’t have tomatoes, roasted red peppers can be a lovely alternative. For a bit of crunch, some thinly sliced red onion or a sprinkle of toasted sunflower seeds can be nice additions. Some people add a bit of shredded cheese, like cheddar or Monterey Jack, and while I love the classic BLT flavors, a little cheese never hurt anyone!
These tips are based on years of trial and error, and they’ve consistently helped me make these wraps perfect every single time. I hope they help you too!
Storing and Reheating Tips
Because these Corn BLT Wraps are so reliant on fresh ingredients, they are definitely best enjoyed right after they’re made. However, life happens, and sometimes you have leftovers or want to prep ahead. Here’s how I handle storing them:
Room Temperature: Honestly, I don’t recommend storing assembled wraps at room temperature for too long, especially with the fresh veggies and dressing. If you absolutely must, for a very short period (like an hour or two for a picnic), make sure they are well-wrapped and kept out of direct sunlight. The lettuce can wilt and the tomatoes can get mushy pretty quickly.
Refrigerator Storage: This is your best bet for leftovers. If you have assembled wraps, wrap them tightly in plastic wrap or foil, or place them in an airtight container. They are usually best within 24 hours. The tortillas might get a little softer, and the lettuce can lose some of its crispness, but they’ll still be quite good. If you’re planning to make them a day ahead, I actually prefer to prep all the fillings (cook bacon, chop veggies, make dressing) and store them separately in airtight containers in the fridge. Then, warm the tortillas and assemble right before serving. This keeps everything as fresh and crisp as possible.
Freezer Instructions: I really don’t recommend freezing these assembled wraps. The texture of the fresh vegetables, avocado, and even the tortilla can really suffer after being frozen and thawed. It just doesn’t hold up well.
Glaze Timing Advice: Since we don’t have a glaze in this specific recipe, this is more about the dressing. If you’re storing assembled wraps, the dressing is already inside. If you are storing the components separately to assemble later, keep the dressing in a small, sealed container in the refrigerator. You can add it just before you wrap them up. It’s always better to add the dressing right before assembly to prevent sogginess.
When reheating, it’s generally best to avoid it if possible. If you do have leftovers and want to give them a little refresh, you can try warming the tortilla slightly in a pan or microwave, and then adding fresh lettuce, tomato, and avocado if you have them. Honestly, though, these are so quick to whip up, making a fresh batch is usually the best option if you can swing it!
Frequently Asked Questions
Final Thoughts
I really hope you give these Corn BLT Wraps a try. They’re more than just a quick meal; they’re a little burst of sunshine, a reminder of simple pleasures, and a testament to how incredible fresh ingredients can be when they’re allowed to shine. The combination of crispy, salty bacon with sweet, juicy corn and ripe tomatoes, all hugged by a creamy dressing in a soft tortilla – it’s just pure joy. They’ve saved me on countless occasions when I needed something delicious and satisfying in a hurry, and they always get rave reviews from family and friends.
If you loved this recipe, you might also enjoy my recipe for [Link to another relevant recipe, e.g., ‘Quick Chicken Caesar Wraps’] or perhaps my [Link to another relevant recipe, e.g., ‘Summer Corn Salad’]. They share that same spirit of fresh flavors and easy preparation.
I truly can’t wait to hear what you think if you make these! Please leave a comment below and let me know how yours turned out, or if you tried any fun variations. Happy wrapping!
Corn BLT Wraps
Ingredients
Main Ingredients
- 4 large tortillas whole wheat tortillas
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lime juice
- 0.5 teaspoon garlic powder
- 4 ears of corn, kernels removed (or 1.5 cups frozen corn, thawed)
- 8 slices bacon, cooked and crumbled
- 1 medium tomato, diced
- 1 cup lettuce, shredded
Instructions
Preparation Steps
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lime juice, and garlic powder. Set aside.
- If using fresh corn, you can grill or pan-fry the kernels until slightly charred. If using frozen corn, ensure it is thawed.4 large tortillas whole wheat tortillas
- Warm the tortillas slightly to make them more pliable. You can do this in a dry skillet or microwave.4 large tortillas whole wheat tortillas
- Spread about 2 tablespoons of the mayonnaise mixture onto each tortilla.4 large tortillas whole wheat tortillas
- Top each tortilla with shredded lettuce, diced tomato, corn kernels, and crumbled bacon.4 large tortillas whole wheat tortillas
- Roll up the tortillas tightly to form wraps.
- Serve immediately.
Notes
Featured Comments
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