Mexican Street Corn Flatbread

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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.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 374kcal

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!

Notes

Storing Instructions

Store flatbread in refrigerator up to 6 days.

Nutrition