Mexican Street Corn Flatbread
This Mexican Street Corn Flatbread takes all your favorite flavors of Elote Corn and combines them in a handheld flatbread pizza appetizer! Tender corn, tangy cream sauce, and salty crumbled cotija are piled high on a crispy flatbread for a snack your whole family will love!
You Will Love This
- It’s quick and easy! The prep work is minimal, mincing garlic is about as difficult as it gets, in fact! Just mix together the sauce ingredients and top flatbread with corn and cheese and bake. There are no cooking skills required for this meal which makes it ideal for even the most novice of home cooks!
- The ingredient list is short and sweet AND you probably have everything in your kitchen right now! We’ve always got at least one can of corn floating around in the cupboard and you’re only 5 minutes away from my easy homemade flatbread dough. That makes this flatbread one of our family’s favorite quick and easy dinners or party appetizers.
- It’s a great vegetarian option for your veggie head friends – or just a fun meatless Monday meal that might be a bit of a departure from what your family is used to! If you want to bulk it up a bit feel free to add black beans, red onion, and even Pico de Gallo!
Instructions
Add sour cream, mayo, garlic, zest and juice of 1 lime, a pinch of cayenne pepper and a couple large pinches of Kosher salt to a small bowl.
Mix until well combined.
Place flatbreads on a baking sheet. Divide sauce between the two flatbreads, spreading it in an even layer, reserving 2-3 tablespoons of sauce for topping the flatbreads after they’ve baked.
Divide shredded cheese evenly between the flatbreads, spreading it in an even layer.
Divide corn evenly between the flatbreads.
Top with crumbled cotija.
Sprinkle with chili powder and another couple pinches of salt.
Bake for 14-16 minutes. Then broil for 1-2 minutes.
Drizzle with remaining sauce, garnish with fresh chopped cilantro and serve!
Tips
- If fresh corn is in season, feel free to use corn on the cob in place of the canned corn in this Mexican street corn flatbread recipe! I’d recommend using about 2 cups of fresh corn cut from the cob. You don’t need to cook it before you add it to the pizza, just throw it right on straight from the cob. Honestly, I think this flatbread tastes best with fresh corn from the cob, but living in Wisconsin that’s just not always a possibility for us.
- You can use feta or queso fresco in place of the cotija. There are a couple grocery stores in town that don’t usually stock cotija, so in a pinch, I’ve used feta and queso fresco in this recipe with great results. Feta is going to have a very similar flavor and consistency to cotija. However, queso fresco doesn’t have quite the same saltiness as cotija or feta so you might need to add a couple extra pinches of salt to the dish if you use that.
- If I don’t have the time (or energy) to make my quick and easy flatbread recipe, I like to use Stonefire Naan for these flatbreads. I like to use the roasted garlic flavor, but regular works just fine too. It’s the perfect thickness for flatbread and the flavor and texture are spot on. Honestly, though I whip up a double batch of flatbread every month or so, portion it out and freeze it so that all I have to do is thaw the dough and I’m ready to go!
What is Elote
- Mexican Street Corn, also known as Elote, is corn on the cob covered in mayonnaise or Mexican crema, then sprinkled with Cotija cheese, chili powder, and fresh chopped cilantro. It’s traditionally served by a street vendor and is a very popular street food in Mexico. It is served with the husk still attached (but pulled back), which serves as a handle to make it easier to eat.
- My intention is always to honor the origins of the recipes that I am recreating. And if you’re looking for a traditional Elote recipe, here is a delicious one that you should definitely try!
Other Family Favorites
- 5 Minute No Yeast Flatbread Dough
- Simple Baked Potato Flatbread Pizza
- Pesto, Feta & Tomato Pizza
- Pizza Dough Pretzel Bites
Mexican Street Corn Flatbread Pizza
This Mexican Street Corn Flatbread takes all your favorite flavors of Elote Corn and combines them in a handheld flatbread pizza appetizer! Tender corn, tangy cream sauce, and salty crumbled cotija are piled high on a crispy flatbread for a snack your whole family will love!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican/American
Ingredients
- 2 flatbreads (store bought naan or homemade flatbread)
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- zest of 1 lime
- juice of 1 lime (about a 1 tablespoon)
- pinch cayenne pepper
- 1 (15 oz.) can corn, drained
- 4 oz. shredded pepper jack cheese
- 1/3 cup crumbled cotija or queso fresco
- 1/4 teaspoon chili powder, optional
- Kosher salt
For serving:
- fresh chopped cilantro
- lime wedges
- crumbled cotija
Instructions
- Heat oven to 500 degrees.
- Combine sour cream, mayo, garlic, zest and juice of 1 lime, a pinch of cayenne pepper and a couple large pinches of Kosher salt.
- Place flatbreads on a baking sheet. Divide sauce between the two flatbreads, spreading it in an even layer, reserving 2-3 tablespoons of sauce for topping the flatbreads after they’ve baked.
- Divide shredded cheese evenly between the flatbreads, spreading it in an even layer.
- Divide corn evenly between the flatbreads.
- Top with crumbled cotija.
- Sprinkle with chili powder and another couple pinches of salt.
- Bake for 14-16 minutes. Then broil for 1-2 minutes.
- Drizzle with remaining sauce, garnish with fresh chopped cilantro and serve!
Equipment
Buy Now → Nutrition
- Serving Size: 1/8 flatbread
- Calories: 227
- Sugar: 2.7 g
- Sodium: 264.9 mg
- Fat: 10.4 g
- Carbohydrates: 30 g
- Fiber: 4.7 g
- Protein: 6.9 g
- Cholesterol: 11.8 mg
I really liked the recipe. My only addition was adding cooked flavored shrimp after I baked it. I also used naan and cooked at 400 degrees Definitely in the repeat pile.
Made for my cinco de mayo party. Everyone raved about the recipe. As a short cut I used lime creme sauce from costco as spread (instead of sour cream, mayo mix”. Tasted amazing! To keep heat down I used half pepper jack and half cheddar. In my “trial run” I cooked for 14 mins as suggested. Nann was a little burnt. 10 mins turned out to be the perfect time. Thanks so much for my new favorite mexican recipe!!!
I’m so glad to hear that you and your friends enjoyed this street corn flatbread recipe, Gail! 🙂
Delicious and easy. It was a hit with everyone.
If I make my own flatbread from your recipe- do I bake it before I assemble all the ingredients and than bake it again?
Yes! I like to par-bake my flatbreads before topping them so that they don’t get soggy.
Hi! Want to make these for a ladies night (buffet style) and was wondering if they could be baked 30 minutes or so before serving time and set aside while the oven is used to bake empanadas and jalapeño poppers? Can’t fit everything in my oven all at the same time!
Thanks!
I think that would definitely work. I typically prefer to eat them warm but I think they’d taste good at room temp too. You could also bake them off, then bake your other appetizers and then broil them for just a couple minutes to warm up the toppings again. Just keep a close eye while it broils because it will cook quick!
I adjusted the heat to 375 and brushed the bottom with olive oil. I also added chorizo on it!!!! So good! Thank you!
I started making this last summer. Everyone who I have made it for raves how delicious it is and requested the recipe. They can’t stop eating it. Soooo very, very good.
I think the oven temp needs to be changed on this recipe. I set mine to 500 for 15 min and it is burnt to a crisp. Maybe 375 would be better.
The high oven temp helps ensure that the crust will be crisp on the outside but chewy on the inside. Anytime you’re baking something you should always check it throughout as all ovens bake differently. Also, I find that many ovens run very hot so investing in a simple oven thermometer is a great way to make sure that your oven is heating to the correct temp. If anything is burning in your oven before the suggested cook time has elapsed, please feel free to remove it before it gets burned to a crisp. Hope that helps, Heather!
Excellent recipe and very easy!
I am so glad that you enjoyed this recipe, Cornelia!! Thank you for leaving a review – I really appreciate it 🙂
I’m going to make this today. Looks amazing!
How far ahead can it be made?
You could definitely make it at least a day or so ahead of time without it getting too soggy. I think the par-baking of the crust would help alleviate that. I’d love to hear how it turns out, Germaine! 🙂
Delicious!!! I used Naan bread. Brushed with olive oil and baked at 400 until crispy. Thank you for sharing.
Mmmm this is a great recipe to use naan bread – that’s one of our favorites too! I am so glad you enjoyed this recipe, Germaine. Thank you so much for leaving a review!
Sauce has great flavor. Another hit by MWF!
Woohoo! I am glad that you tried this one Debbie! This is one of our favorites for a quick dinner 🙂