Zesty Mexican Street Corn Flatbread

This Mexican street corn flatbread transforms the classic elote into a crowd-pleasing appetizer that balances sweet charred corn with creamy, tangy toppings and a hint of spice. The combination creates a perfect fusion dish that captures all the flavors of traditional street corn in a convenient flatbread format.

I first made this recipe for friends during a summer gathering when I wanted something that would complement our margaritas. The flatbreads disappeared within minutes and now I'm requested to bring them to every potluck and backyard party.

Ingredients

• Vegetable oil: For charring the corn which creates those delicious caramelized flavors
• Sweet corn: Fresh or frozen works perfectly; just ensure frozen corn is thawed and dried
• Garlic: Adds aromatic depth; fresh minced cloves are vastly superior to pre-minced
• Mayonnaise: Provides creaminess and helps other ingredients adhere to the corn
• Sour cream: Adds tanginess; look for full fat for best flavor and texture
• Cotija cheese: Traditional Mexican cheese that adds authentic salty flavor
• Tajin seasoning: Delivers that signature chili lime flavor essential for street corn
• Monterey jack cheese: Melts beautifully and provides a mild creamy base
• Flatbreads: I prefer naan or pocketless pita for their sturdy yet tender texture
• Fresh lime, cilantro, and extra cotija: These finishing touches elevate the entire dish

Step-by-Step Instructions

Preheat Oven:

Heat your oven to 400°F with a pizza stone inside. The stone helps create a crispy bottom crust that stands up to the toppings. If you lack a stone simply line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier.

Char The Corn:

Heat vegetable oil in a cast iron skillet over medium high heat until shimmering. Add corn and allow it to sit undisturbed for about 30 seconds before stirring to develop those beautiful charred spots. Continue cooking for 3 to 5 minutes stirring occasionally. Add minced garlic during the final minute just until fragrant avoid browning the garlic which becomes bitter when overcooked.

Create The Topping:

Transfer your charred corn to a mixing bowl and fold in mayonnaise sour cream cotija cheese and Tajin seasoning until every kernel is evenly coated. Season with salt and pepper tasting as you go. The mixture should be creamy but not overly wet with balanced flavors of sweet spicy tangy and salty.

Assemble The Flatbreads:

Divide the shredded Monterey jack cheese evenly between your flatbreads creating a thin layer across the surface. This cheese layer acts as a barrier preventing the flatbread from becoming soggy. Spoon the corn mixture on top distributing it evenly but leaving a small border around the edges for a clean crust.

Bake To Perfection:

Transfer your assembled flatbreads to the preheated pizza stone or prepared baking sheet. Bake for 10 to 12 minutes watching carefully as ovens vary. The edges should turn golden and crisp while the cheese melts completely and begins to develop light brown spots.

Finish And Serve:

Remove flatbreads from the oven and immediately finish with fresh lime juice squeezing it evenly across the top. Sprinkle with chopped cilantro and additional cotija cheese. Slice into wedges while still warm and serve immediately for the best texture and flavor experience.

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The charring of the corn is truly what makes this recipe special. I discovered this technique years ago while watching street vendors in Mexico City caramelize corn kernels on large flat tops. The slight smokiness from charring balances the creaminess of the other ingredients creating that authentic street food experience right in your kitchen.

Making Ahead And Storage

This flatbread is best enjoyed fresh from the oven but you can prepare components ahead of time. The corn mixture can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before assembling your flatbreads. Leftover flatbreads can be stored in the refrigerator for up to two days. Reheat in a 350°F oven for 5 minutes until warmed through for best results. Avoid microwave reheating which makes the crust soggy.

Easy Substitutions

No cotija cheese available? Feta makes an excellent substitute with its similar crumbly texture and salty profile. For dairy free versions use plant based sour cream alternatives and dairy free cheese shreds. The mayonnaise can be replaced with a vegan version without compromising flavor. If Tajin seasoning is unavailable create your own by mixing chili powder lime zest and salt. For a spicier version add a diced jalapeño to the corn mixture or sprinkle with red pepper flakes before serving.

Serving Suggestions

These flatbreads make a fantastic appetizer cut into small pieces but can easily become a main course when paired with a simple side salad. For a fun Mexican inspired meal serve alongside grilled fish tacos or a fresh tomato and avocado salad. The flatbreads also pair wonderfully with cold Mexican lagers or a crisp margarita. For a festive touch set up a topping bar allowing guests to add additional garnishes like diced avocado pickled red onions or hot sauce.

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Frequently Asked Questions

→ Can I use pre-made flatbreads for this recipe?

Yes, store-bought flatbreads work perfectly for this dish. Look for naan, pita, or pre-made pizza crusts in your grocery store's bakery section for convenience.

→ What can I substitute for cotija cheese?

If you can't find cotija cheese, feta makes an excellent substitute with a similar crumbly texture and salty flavor. Parmesan or queso fresco can also work in a pinch.

→ Where can I find Tajin seasoning?

Tajin seasoning is available in most grocery stores in the international foods aisle or the spice section. If unavailable, you can substitute with a mixture of chili powder, lime zest, and salt.

→ Can I make this dish vegetarian?

This dish is already vegetarian! Just ensure any pre-made flatbreads you use don't contain animal products if making a fully vegetarian version.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes until warmed through for best texture.

→ Can I prepare components ahead of time?

Yes! The corn mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. Assemble and bake the flatbreads just before serving for the best results.