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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.

Ingredients

Scale

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

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