Print

Mexican Street Corn Flatbread

Mexican Street Corn Flatbread is a vibrant dish that brings the flavors of traditional elote to your table in a delightful flatbread form. Topped with sweet, charred corn, zesty lime, and creamy cotija cheese, this easy-to-make recipe is perfect for gatherings or cozy nights in. Each bite bursts with flavor and texture, making it a crowd-pleaser that will have everyone asking for more.

Ingredients

Scale
  • 4 flatbreads (store-bought or homemade)
  • 1 cup fresh corn kernels (grilled or roasted)
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 cup crumbled cotija cheese (or feta)
  • 1 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Grill or roast the corn until slightly charred; if using canned or frozen corn, drain and sauté briefly in a skillet.
  3. In a bowl, combine charred corn with lime juice, chili powder, and half of the cotija cheese.
  4. Place flatbreads on a lined baking sheet and evenly distribute the corn mixture over them. Top with remaining cotija cheese.
  5. Bake for 10-12 minutes until edges are golden brown.
  6. Garnish with chopped cilantro and drizzle with extra lime juice before slicing into pieces.

Nutrition

Keywords: - For added heat, mix in jalapeños or drizzle with hot sauce. - Leftovers can be stored in an airtight container for up to three days; reheat in the oven for best results.