Mexican Street Corn Flatbread Recipe
Introduction
Mexican Street Corn Flatbread is a delicious twist on the classic elote, combining the flavors of charred corn, tangy cheeses, and a zesty lime dressing on a crispy pizza-style crust. This vibrant dish is perfect for sharing as a snack or serving as a unique appetizer for any gathering.
Ingredients
- All-purpose flour, for dusting
- 1 lb. pizza dough, room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, finely chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus more for sprinkling
- 1/2 teaspoon kosher salt
- 1 cup corn kernels (preferably fresh)
- 1 cup shredded mozzarella
- 1/2 cup (or more) crumbled cotija cheese
- Chopped fresh cilantro and lime wedges, for serving
Instructions
- Step 1: Arrange oven racks in the upper and lower thirds and preheat to 425°F (220°C). Lightly dust two baking sheets with flour.
- Step 2: On a lightly floured surface, divide the pizza dough into two equal balls. Stretch or roll each into a rectangle about 12 by 6 inches. Transfer to the prepared baking sheets.
- Step 3: In a small bowl, mix together the sour cream, mayonnaise, garlic, lime juice, chili powder, and kosher salt. Remove 1/4 cup of this sauce and set aside for drizzling later.
- Step 4: Spread the remaining sauce evenly over the two flatbreads. Top each with corn kernels, shredded mozzarella, crumbled cotija cheese, and a sprinkle of chili powder.
- Step 5: Bake the flatbreads for 15 to 20 minutes, rotating the baking sheets between the top and bottom racks halfway through. Bake until the crust is crisp and the topping is browned and bubbling.
- Step 6: Remove from the oven and drizzle the reserved dressing over the flatbreads. Sprinkle with chopped cilantro and additional cotija cheese if desired. Serve with lime wedges to squeeze on top.
Tips & Variations
- For extra smoky flavor, char the corn kernels on a grill or in a hot skillet before adding them to the flatbread.
- Use store-bought pizza dough as a quick shortcut or prepare your own for a more artisanal touch.
- Swap cotija with feta cheese if cotija is unavailable; it provides a similar salty tang.
- Add a sprinkle of cayenne pepper or hot sauce for extra heat if you like it spicy.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat slices in a skillet or oven at 350°F (175°C) to keep the crust crisp. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this flatbread ahead of time?
You can prepare the sauce and chop the toppings ahead, but it’s best to assemble and bake the flatbreads just before serving to maintain crispness and freshness.
What can I use if I don’t have cotija cheese?
Feta cheese is a good substitute for cotija, offering a similar crumbly texture and salty flavor. Ricotta salata can also work well in a pinch.
Print
Mexican Street Corn Flatbread Recipe
- Total Time: 35 minutes
- Yield: 2 flatbreads (serves 4) 1x
Description
This Mexican Street Corn Flatbread combines the vibrant flavors of classic elote with a crispy, cheesy flatbread base. Topped with a creamy, tangy sauce, fresh corn, mozzarella, and crumbly cotija cheese, this dish is a perfect fusion of Mexican street food and Italian-style pizza, ideal for a flavorful appetizer or casual meal.
Ingredients
Dough and Base
- All-purpose flour, for dusting
- 1 lb. pizza dough, room temperature
Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, finely chopped
- 2 tbsp. fresh lime juice
- 1/2 tsp. chili powder, plus more for sprinkling
- 1/2 tsp. kosher salt
Toppings
- 1 cup corn kernels (preferably fresh)
- 1 cup shredded mozzarella
- 1/2 cup (or more) crumbled cotija cheese
Garnish
- Chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Preheat the Oven: Arrange racks in the upper and lower thirds of your oven and preheat to 425°F. Lightly dust two baking sheets with flour to prevent sticking.
- Prepare the Dough: On a lightly floured surface, divide the pizza dough into two equal balls. Stretch or roll each ball into a rectangle approximately 12 inches by 6 inches, then transfer them onto the prepared baking sheets.
- Make the Sauce: In a small bowl, mix together sour cream, mayonnaise, finely chopped garlic, fresh lime juice, chili powder, and kosher salt until well combined. Remove 1/4 cup of this sauce and set it aside for drizzling later.
- Assemble the Flatbreads: Spread the remaining sauce evenly over the two flatbreads. Distribute the corn kernels, shredded mozzarella, crumbled cotija cheese, and a sprinkle of chili powder on top.
- Bake: Place the baking sheets in the oven and bake for 15 to 20 minutes, rotating the sheets from top to bottom halfway through the cooking time to ensure even baking. The flatbreads should be crisp on the bottom and golden brown and bubbling on top when done.
- Finish and Serve: Drizzle the reserved dressing over the hot flatbreads. Top with chopped fresh cilantro, additional crumbled cotija if desired, and fresh lime juice squeezed on top. Serve immediately with lime wedges on the side.
Notes
- For best flavor, use fresh corn kernels, but frozen or canned corn can be substituted if fresh is unavailable.
- If pizza dough is not available, store-bought or homemade flatbread dough can be used as a substitute.
- Adjust chili powder quantity to your heat preference; more can be sprinkled on top for extra spice.
- This recipe can be prepared in advance by making the sauce and chopping garlic ahead of time.
- The flatbread is best enjoyed fresh and warm for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American Fusion
Keywords: Mexican Street Corn, Flatbread, Elote Flatbread, Pizza Dough, Cotija Cheese, Corn Flatbread, Appetizer, Mexican Fusion
