Mexican Street Corn Flatbread Recipe

Introduction

Mexican Street Corn Flatbread brings together the vibrant flavors of traditional elote in a crispy, cheesy flatbread form. It’s a fun, flavorful twist perfect for sharing or enjoying as a satisfying snack.

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

1. Step 1: Arrange racks in the upper and lower thirds of your oven and preheat to 425°F (220°C). Lightly dust two baking sheets with flour to prevent sticking.
2. Step 2: On a lightly floured surface, divide the pizza dough into two equal balls. Stretch or roll each ball into a rectangle about 12 inches by 6 inches. Transfer the shaped dough to the prepared baking sheets.
3. Step 3: In a small bowl, mix together sour cream, mayonnaise, garlic, lime juice, chili powder, and kosher salt. Set aside 1/4 cup of this sauce for drizzling later.
4. Step 4: Spread the remaining sauce evenly over the two flatbreads. Top each with corn kernels, shredded mozzarella, crumbled cotija cheese, and a light sprinkle of chili powder.
5. Step 5: Bake the flatbreads for 15 to 20 minutes, rotating the baking sheets between the top and bottom racks after 10 minutes. Bake until the crusts are crisp on the bottom and the cheese is browned and bubbling on top.
6. Step 6: Remove from the oven and drizzle the reserved sauce over the flatbreads. Garnish with chopped cilantro, additional cotija cheese if you like, and serve with lime wedges to squeeze over the top.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper to the sauce or sprinkle sliced jalapeños on top before baking.
• If fresh corn isn’t available, frozen corn kernels work well—just thaw and drain before using.
• Swap out mozzarella for Monterey Jack or a Mexican cheese blend for a different flavor.
• Use pre-made naan or flatbread dough as a shortcut if you don’t want to shape your own pizza dough.

Storage

Store leftover flatbread wrapped tightly in aluminum foil or an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 8–10 minutes 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?

Yes, you can assemble the flatbreads up to the baking step and refrigerate them uncovered for a few hours. Bake directly from the fridge, adding a minute or two to the baking time.

What if I don’t have cotija cheese?

If cotija isn’t available, feta or ricotta salata are good substitutes that provide a similar salty, crumbly texture.

Mexican Street Corn Flatbread Recipe

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4.6 from 134 reviews

This Mexican Street Corn Flatbread recipe combines the bright, tangy flavors of classic Mexican street corn with a crispy, cheesy flatbread base. Topped with a creamy lime-garlic sauce, fresh corn kernels, mozzarella, and crumbled cotija cheese, this dish makes for a flavorful appetizer or light meal, perfect for a casual get-together or family dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 flatbreads, serves 4 1x
• Category: Flatbread
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Dough

• 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 tablespoons fresh lime juice
• 1/2 teaspoon chili powder, plus more for sprinkling
• 1/2 teaspoon kosher salt

Toppings

• 1 cup corn kernels (preferably fresh)
• 1 cup shredded mozzarella cheese
• 1/2 cup (or more) crumbled cotija cheese
• Chopped fresh cilantro, for serving
• Lime wedges, for serving

Instructions

1. Preheat and prepare baking sheets: Arrange oven racks in the upper and lower thirds and preheat oven to 425°F. Lightly dust two baking sheets with all-purpose flour to prevent sticking.
2. Shape the dough: On a lightly floured work surface, divide the room temperature pizza dough into two equal balls. Stretch or roll each into a rectangle approximately 12 inches by 6 inches. Transfer the shaped dough onto the prepared baking sheets.
3. Make the sauce: In a small bowl, whisk together sour cream, mayonnaise, finely chopped garlic, lime juice, chili powder, and kosher salt until well combined. Remove 1/4 cup of the sauce and set it aside for drizzling later.
4. Assemble the flatbreads: Spread the remaining sauce evenly over the two flatbread bases. Evenly distribute the fresh corn kernels over each flatbread, followed by the shredded mozzarella and crumbled cotija cheese. Sprinkle additional chili powder on top according to taste.
5. Bake: Place the baking sheets in the oven, one on the top rack and one on the lower rack. Bake for 15 to 20 minutes, rotating the baking sheets between the upper and lower racks after 10 minutes. Bake until the flatbreads have a crisp bottom and the toppings are browned and bubbling.
6. Finish and serve: Remove the flatbreads from the oven. Drizzle with the reserved sauce, sprinkle with chopped fresh cilantro and extra cotija cheese if desired. Serve with lime wedges to squeeze over before eating.

Notes

• For best results, use fresh corn kernels when in season; frozen corn can also be used but should be thawed and drained.
• If you prefer a spicier flatbread, increase the chili powder or add a dash of cayenne pepper to the sauce.
• Let pizza dough rest at room temperature before stretching to make it easier to work with.
• Serving with extra lime wedges enhances the bright flavors and adds a fresh zing.
• This dish can be served as an appetizer, snack, or light meal and pairs well with Mexican-inspired salads or grilled proteins.

Keywords: Mexican street corn flatbread, elote flatbread, corn flatbread recipe, mozzarella flatbread, cotija cheese recipe, Mexican appetizer, baked flatbread