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

Scale

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