Mexican Street Corn Flatbread Recipe – Mexican Special
Mexican Street Corn Flatbread brings all the bold, zesty flavors of elote—Mexico’s beloved grilled street corn—onto a crispy, cheesy flatbread. Topped with sweet corn, creamy sauce, tangy cheese, chili spice, and fresh cilantro, it’s a fun and flavorful fusion dish perfect as a party appetizer, lunch, or a light dinner.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Mexican Street Corn Flatbread Ingredients:
- 2 flatbreads or naan
- 1½ cups corn kernels (fresh, frozen, or canned)
- ½ cup sour cream or Mexican crema
- ¼ cup mayonnaise
- ½ tsp garlic powder
- 1 tbsp lime juice
- ½ tsp chili powder (plus more for garnish)
- ½ tsp smoked paprika (optional)
- ⅓ cup crumbled cotija cheese (or feta)
- ½ cup shredded mozzarella (optional, for melting)
- Fresh cilantro, chopped
- Lime wedges, for serving
Prepare the Sauce:
In a bowl, mix sour cream, mayo, garlic powder, lime juice, chili powder, and paprika until smooth. Set aside.
Cook the Corn:
Char corn in a dry skillet or on the grill until lightly browned (about 5–7 mins). Let cool slightly.
Assemble the Flatbreads:
Preheat oven to 200°C (400°F). Place flatbreads on a baking tray. Spread a thin layer of the sauce over each. Add mozzarella (if using), then top with charred corn and half the cotija.
Bake:
Bake for 8–10 minutes or until the flatbreads are crispy and cheese (if used) is melted.
Garnish and Serve:
Drizzle with remaining sauce, sprinkle with more cotija, chili powder, and cilantro. Serve with lime wedges.
Recipe Notes :
Grill it Up : For authentic flavor, use grilled corn and a grill or broiler for charring the flatbread.
Spice Level : Add jalapeños or a dash of hot sauce for extra heat.
Cheese Options : Cotija is traditional, but feta or Parmesan can substitute.
Make it a Meal : Add grilled chicken or black beans for extra protein.
Serving Tip : Cut into squares or wedges for party-style bites or serve whole for a personal-size flatbread.
