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Mexican Street Corn Flatbread Pizza

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5 from 8 reviews

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!

Ingredients

Units Scale
  • 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

  1. Heat oven to 500 degrees.
  2. Combine sour cream, mayo, garlic, zest and juice of 1 lime, a pinch of cayenne pepper and a couple large pinches of Kosher salt.
  3. 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.
  4. Divide shredded cheese evenly between the flatbreads, spreading it in an even layer.
  5. Divide corn evenly between the flatbreads.
  6. Top with crumbled cotija.
  7. Sprinkle with chili powder and another couple pinches of salt.
  8. Bake for 14-16 minutes. Then broil for 1-2 minutes.
  9. Drizzle with remaining sauce, garnish with fresh chopped cilantro and serve!

Equipment

Find it online: https://midwestfoodieblog.com/mexican-street-corn-flatbread/