This Mexican street corn flatbread features creamy, flavorful homemade Mexican street corn baked top of crispy flatbreads and topped with lots of cotija, cilantro, and fresh lime.
A modern love story: street corn meets flatbread and all the stars aligned and there was never a boring app in anyone’s life again.
This is one of those situations where this flatbread is technically in appetizer territory, but it’s so freaking good that you really can’t help but let it become a full meal.
Alongside a sweet and salty margarita, of course. You’ve just gotta.
Basically these flatbreads are just taking all the things you love about the classic street dish and piling it into hand-held mini pizza form which I’m just gonna come out and say, has never once been a bad decision in the history of food.
Moving right along into all the details…
These Flatbreads feature…
- Creamy homemade Mexican street corn
- A crispy flatbread base with gooey Monterey jack cheese
- Lots of fresh lime juice, cilantro, and cotija cheese sprinkled on top
Making the Flatbread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Sweet corn
- Garlic
- Mayonnaise
- Sour cream
- Cotija cheese
- Tajin seasoning
- Monterey jack cheese
- Flatbreads
- Lime
- Cilantro
Choosing Your Corn
This recipe works great with both fresh and frozen cooked sweet corn. If you go the fresh route, remove kernels from cooked sweet corn. For frozen sweet corn, steam or microwave corn prior to assembling flatbread according to package instructions.
Tips for Perfect Flatbread
- Char corn – heat vegetable oil in a cast iron skillet then add corn. Toss the corn around several minutes until it has a slight char on it.
- Make sour cream mixture – this is just a combination of mayo, sour cream, cotija cheese, and Tajin seasoning.
- Bake flatbreads on a pizza stone – for a crispy, tender flatbread texture you can’t beat baking these flatbreads on a pizza stone. However, if you don’t own a stone, a large sheet pan will work just fine.
- Use fresh cilantro and lime – using these ingredients fresh is necessary for that signature street corn flavor.
Recipe Variations
Try these ideas for a different twist on this flatbread.
- Make it spicy – fold a sautéed jalapeno, cayenne pepper, or hot sauce into the street corn to taste.
- Use another cheese – try cheddar, pepperjack, or mozzarella.
- Top flatbreads with protein – add cooked chicken or crispy bacon bits to flatbread.
How to Reheat Flatbread
Air Fryer Method: arrange flatbread slices in a single layer in air fryer and air fry at 350F 8-10 minutes.
Oven Method: arrange flatbread slices in a single layer on a sheet pan and bake at 375F 10-12 minutes.
The creaminess from the street corn is an absolute match made in heaven baked on top of the crispy flatbreads, but the cilantro, lime, and cotija piled on top? Next level in the flavor department.
App hour aka dinner is served.
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Try these other corn-packed favorites next!
Mexican Street Corn Flatbread
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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
- Lime wedges, minced fresh cilantro, and additional cotija cheese for serving
Instructions
- Preheat oven to 400F and place a pizza stone in oven to heat (if you don't have a pizza stone, instead line a large baking sheet with parchment paper and set aside on counter).
- Heat vegetable oil in a cast iron skillet over medium-high heat. Add corn to skillet and char 3-5 minutes, flipping corn occasionally until lightly charred. Add garlic and cook 1 additional minute until fragrant. Remove corn from heat and set aside.
- Add mayonnaise, sour cream, cotija, and Tajin seasoning to corn and fold until evenly combined. Season corn with salt and pepper to taste
- Divide shredded cheese and corn mixture between flatbreads. If using pizza stone, use a peel to slide flatbreads onto stone. If using baking sheet, transfer flatbreads to baking sheet.
- Bake flatbreads at 400F 10-12 minutes until edges of flatbread begin to crisp up and topping is lightly browned.
- Remove flatbreads from oven and top with a few squeezes of fresh lime, cilantro, and cotija cheese. Slice flatbread into wedges and serve immediately. Enjoy!
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