Southwestern Corn and Roast Beef Wraps

Preheat grill or large skillet over medium-high heat. Brush corn with olive oil. Cook corn directly on grill rack or in hot skillet for 8 to 12 minutes, turning as it browns and lowering heat as needed until corn is tender with charring in spots. Cool slightly; cut kernels from cobs.

Spread 2 tablespoons cream cheese on one side of each tortilla to within ½ inch of edge; arrange beef slices to cover.

Place the grilled corn kernels, avocado, tomato and red onion in a 3-inch strip along one edge of each tortilla. Fold in sides and roll up. Cut in half to serve.