Mexican Street Corn Flatbread (Print Version)
# Ingredients:
→ Base & Proteins
01 -
2 medium flatbreads
02 -
1 cup shredded Monterey jack cheese
→ Corn Mixture
03 -
1 tablespoon vegetable oil
04 -
2 cups sweet corn, fresh or frozen (thawed if frozen)
05 -
2 medium cloves garlic, minced
06 -
2 tablespoons mayonnaise
07 -
1/4 cup sour cream
08 -
3 tablespoons cotija cheese
09 -
1/2 teaspoon Tajin seasoning
10 -
Salt and pepper to taste
→ Garnish
11 -
Lime wedges
12 -
Fresh cilantro, minced
13 -
Additional cotija cheese for serving
# Instructions:
01 -
Preheat oven to 200°C (400°F). Place a pizza stone in the oven to heat. If you don't have a pizza stone, line a large baking sheet with parchment paper and set aside.
02 -
Heat vegetable oil in a cast iron skillet over medium-high heat. Add corn and cook for 3-5 minutes, stirring occasionally until lightly charred. Add minced garlic and cook for 1 additional minute until fragrant. Remove from heat.
03 -
In a bowl, combine the charred corn mixture with mayonnaise, sour cream, cotija cheese, and Tajin seasoning. Fold until evenly combined. Season with salt and pepper to taste.
04 -
Divide the shredded Monterey jack cheese and corn mixture evenly between the flatbreads. If using a pizza stone, use a peel to slide flatbreads onto the stone. If using a baking sheet, transfer flatbreads to the sheet.
05 -
Bake flatbreads at 200°C (400°F) for 10-12 minutes until the edges begin to crisp and the topping is lightly browned.
06 -
Remove flatbreads from the oven and finish with a squeeze of fresh lime juice, sprinkle with minced cilantro, and additional cotija cheese. Slice into wedges and serve immediately.
# Notes:
01 -
This recipe is inspired by traditional Mexican street corn (elote), reimagined as a flatbread topping.
02 -
For best results, use fresh corn when in season; frozen corn works well year-round.