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