Street Corn Flatbread Pizza
This handheld twist on Elote-style corn is a cheesy, creamy flavor bomb your family will crave! 😍 Crispy flatbread loaded with tender corn, zesty sauce, and salty cotija—yes please!
🕒 Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min
🍽️ Yield: 8 servings
Ingredients
- 2 flatbreads (store-bought naan or homemade)
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- Zest of 1 lime
- Juice of 1 lime (about 1 tbsp)
- Pinch cayenne pepper
- 1 (15 oz) can corn, drained
- 4 oz shredded pepper jack cheese
- 1/3 cup crumbled cotija or queso fresco
- 1/4 tsp chili powder (optional)
- Kosher salt, to taste
For Serving:
- Fresh chopped cilantro
- Lime wedges
- Extra crumbled cotija
Step-by-Step Instructions
- Preheat oven to 500°F.
- In a small bowl, mix sour cream, mayo, garlic, lime zest & juice, cayenne, and a couple pinches of salt.
- Place flatbreads on a baking sheet. Spread the sauce over them evenly, saving 2–3 tbsp for topping later.
- Sprinkle shredded cheese across both flatbreads.
- Evenly distribute corn on top.
- Add crumbled cotija, sprinkle chili powder (if using), and another pinch of salt.
- Bake for 14–16 minutes, then broil for 1–2 minutes for a golden finish 🔥
- Drizzle with the remaining sauce, garnish with cilantro, and serve with lime wedges. 🌿🍋
Pro Tips
- 🌽 Fresh Corn Option: Use grilled corn off the cob for extra smoky flavor.
- 🧀 Cheese Swap: Can’t find cotija? Feta makes a great salty sub.
- 🍕 Appetizer Hack: Cut into small squares for a party-friendly starter.
Nutrition Info + Disclaimer
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1/8 flatbread | 227 | 6.9g | 30g | 10.4g | 4.7g | 2.7g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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Mexican Street Corn Flatbread Pizza
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
This Mexican Street Corn Flatbread takes all your favorite Elote flavors and loads them on a crispy pizza base! Creamy, cheesy, and packed with tangy lime and corn goodness.
Ingredients
- 2 flatbreads (store bought naan or homemade flatbread)
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- zest of 1 lime
- juice of 1 lime (about a 1 tablespoon)
- pinch cayenne pepper
- 1 (15 oz.) can corn, drained
- 4 oz. shredded pepper jack cheese
- 1/3 cup crumbled cotija or queso fresco
- 1/4 teaspoon chili powder, optional
- Kosher salt
- For serving:
- fresh chopped cilantro
- lime wedges
- crumbled cotija
Instructions
1. Heat oven to 500 degrees.
2. Combine sour cream, mayo, garlic, zest and juice of 1 lime, cayenne pepper, and salt in a bowl.
3. Place flatbreads on baking sheet. Spread sauce evenly, reserving 2-3 tbsp.
4. Add cheese, corn, cotija, chili powder, and salt.
5. Bake for 14-16 minutes. Broil for 1-2 minutes.
6. Drizzle with reserved sauce. Garnish with cilantro. Serve with lime wedges.
Notes
Use grilled corn for extra flavor.
Substitute feta if cotija isn’t available.
Cut into squares for a fun appetizer presentation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican/American
Nutrition
- Serving Size: 1/8 flatbread
- Calories: 227
- Sugar: 2.7 g
- Sodium: 264.9 mg
- Fat: 10.4 g
- Carbohydrates: 30 g
- Fiber: 4.7 g
- Protein: 6.9 g
- Cholesterol: 11.8 mg
