Mexican Street Corn Flatbread

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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’ll 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!

Other Family Favorites

• 5 Minute No Yeast Flatbread Dough
• Simple Baked Potato Flatbread Pizza
• Pesto, Feta & Tomato Pizza
• Caramelized Onion & Gorgonzola Flatbread
• Pizza Dough Pretzel Bites

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