Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mexican Street Corn Flatbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

This Mexican Street Corn Flatbread combines the smoky, charred flavor of grilled corn with creamy, tangy toppings on a crispy flatbread base. Featuring a blend of cotija and Monterey jack cheeses, a hint of garlic, and the zesty spice of Tajin seasoning, this dish is perfect for a quick and delicious appetizer or light meal that bursts with vibrant Mexican-inspired flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups sweet corn, fresh or frozen (if using frozen, heat in microwave or steam prior to using)
  • 2 medium cloves garlic, minced
  • 2 tablespoons mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons cotija cheese
  • 1/2 teaspoon Tajin seasoning
  • Salt and pepper to taste
  • 1 cup shredded Monterey jack cheese
  • 2 medium flatbreads

For Serving

  • Lime wedges
  • Minced fresh cilantro
  • Additional cotija cheese

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) and place a pizza stone inside to heat. If a pizza stone is not available, line a large baking sheet with parchment paper and set aside on the counter to use later.
  2. Char the Corn: Heat vegetable oil in a cast iron skillet over medium-high heat. Add the corn and cook for 3-5 minutes, stirring occasionally to char the kernels evenly until lightly blackened. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the skillet from heat and set the corn mixture aside.
  3. Prepare Corn Topping: In a bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, and Tajin seasoning. Fold the ingredients together until well combined. Season with salt and pepper to taste, adjusting for flavor.
  4. Assemble Flatbreads: Divide the shredded Monterey jack cheese evenly between the two flatbreads. Then, evenly spread the corn mixture over the cheese layer.
  5. Bake: Using a pizza peel, carefully slide the flatbreads onto the heated pizza stone, or place the flatbreads onto the prepared baking sheet if not using a stone. Bake for 10-12 minutes until the edges of the flatbreads are crisp and the topping is lightly browned.
  6. Finish and Serve: Remove the flatbreads from the oven. Top with freshly squeezed lime juice, minced cilantro, and additional cotija cheese. Slice into wedges and serve immediately for best flavor and texture.

Notes

  • If you don’t have fresh corn, frozen corn can be used but should be thawed and heated before charring.
  • Cast iron skillet is ideal for charring the corn to get that authentic smoky flavor.
  • Tajin seasoning can be substituted with chili powder and lime zest if not available.
  • For a spicier kick, you can add a sprinkle of cayenne pepper or sliced jalapeños.
  • Flatbreads can be substituted with naan or pita bread, though cooking times may vary slightly.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/mexican-street-corn-flatbread-recipe/