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Mexican Street Corn Flatbread Recipe

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4 from 45 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Mexican Street Corn Flatbread is a delightful and easy-to-prepare meal inspired by the classic Mexican street corn dish, elote. This recipe features crispy flatbread topped with charred corn kernels, a creamy chili-lime sauce, melted Monterey Jack cheese, crumbly cotija cheese, fresh cilantro, and a squeeze of lime for a mouthwatering combination of smoky, tangy, and savory flavors. Perfect for summer lunches, quick dinners, or sharing as a flavorful appetizer.

Ingredients

Main Ingredients

  • 2 flatbreads or naan breads
  • 1 1/2 cups corn kernels (fresh, canned, or frozen)
  • 1 tablespoon olive oil
  • 1 cup shredded Monterey Jack cheese
  • 1/3 cup crumbled cotija cheese or feta cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 green onion, thinly sliced (optional)
  • Lime wedges, for serving

Creamy Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon fresh lime juice

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the flatbreads.
  2. Char the Corn: In a skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the corn kernels and cook for 5–7 minutes, stirring occasionally until they are lightly charred. Season the corn with salt, black pepper, and 1/4 teaspoon smoked paprika to enhance the smoky flavor.
  3. Prepare Creamy Sauce: In a small bowl, combine 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 teaspoon chili powder, and 1 tablespoon fresh lime juice. Stir until smooth to create a tangy, spicy creamy sauce.
  4. Assemble Flatbreads: Place the flatbreads on a baking sheet. Spread a thin layer of the creamy sauce evenly over each flatbread.
  5. Add Cheese: Sprinkle 1 cup shredded Monterey Jack cheese evenly over the creamy sauce layers on the flatbreads.
  6. Top with Corn: Distribute the charred corn kernels evenly over the cheese-covered flatbreads.
  7. Bake: Place the baking sheet in the preheated oven and bake for 8–12 minutes, or until the cheese has melted completely, and the edges of the flatbreads turn golden and crisp.
  8. Garnish: Remove the flatbreads from the oven and immediately sprinkle them with 1/3 cup crumbled cotija cheese (or feta), 2 tablespoons chopped fresh cilantro, and thinly sliced green onion if using.
  9. Serve: Drizzle any remaining creamy sauce over the flatbreads. Serve warm with lime wedges on the side for an extra burst of citrus flavor.

Notes

  • Corn: Fresh corn provides the best flavor and char, but you can use canned corn (drained) or frozen corn (thawed) as convenient alternatives.
  • Extra Spice: For a spicier kick, add diced jalapeños or a dash of your favorite hot sauce to the creamy sauce or as a topping.
  • Cheese Substitutions: If cotija is unavailable, substitute with feta cheese. Monterey Jack can be replaced with mozzarella for a milder taste.
  • Make it a Meal: Bulk up the flatbreads by adding grilled chicken strips, black beans, or sliced avocado as toppings.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispness rather than using a microwave.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course, Appetizers, Lunch
  • Method: Baking
  • Cuisine: Mexican-Inspired

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