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
Scale
- 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