MEXICAN STREET CORN FLATBREAD IS SAUCY, CHEESY PERFECTION
We’re fans of any food you eat off a stick, but Mexican street corn is one of our favorites. Juicy corn on the cob slathered with creamy lime and chili sauce, rolled in cotija cheese and cilantro? Sign us up. We’ve riffed on this classic street food more ways than we can count—nachos, tacos, even enchiladas—and we’ve loved every version, but this Mexican street corn flatbread is our new go-to. Here, we’re taking the creamy tangy sauce that usually goes on the corn, spreading it over pre-made pizza dough instead, and loading it up with corn, more chili, and lots of cheese. Twenty minutes later, it’s crispy, corny perfection. Read on for more tips on this easy flatbread:
What is Mexican street corn?Mexican street corn (also known as elote) is a popular street food in Mexico. It’s grilled corn on the cob that’s coated in a mixture of mayo, sour cream, lime juice, and chili powder, then rolled in cotija cheese and cilantro. It’s creamy, juicy, spicy, and tangy all at once…can you tell we’re obsessed?
The pizza dough:—Should I let my pizza dough rest before I roll it? If your pizza dough is truly at room temperature, chances are it’s already plenty rested. But if the dough seems tight or keeps springing back at you as you’re working with it, you can try resting it for 30 minutes, covered, at room temperature. This should relax it more and make it easier to work with.
— Can I use pre-cooked flatbread instead of pizza dough? Yes... but hear us out. Using pre-made dough and baking the flatbread with the toppings allows that creamy sauce and corn and cheese to meld into the crust, producing one cohesive flatbread. If, on the other hand, you use a pre-cooked flatbread crust, you might save a few minutes in the oven (it’ll take 10 to 15 minutes instead of 20), but you’ll end up with a piece of thin bread with toppings melted over it. See the difference? It’s worth rolling out that pizza dough.
The corn:If you’re using fresh corn, you can cut it off the cob and use it raw. If you’re using frozen corn kernels out of a bag, you’ll probably want to thaw and drain them before using; you don’t want water leaching into the flatbread.
The cotija cheese:Cotija cheese is a crumbly, salty cheese that’s popular in Mexico. It’s a common ingredient in many Mexican dishes, including migas and chilaquiles, so it’s available in many American stores. If you’re having trouble finding it, you can substitute feta cheese or queso fresco.
Made it? Let us know what you think in the comments below!
Yields: 4-6 servings
Prep Time: 15 mins
Total Time: 35 mins
Ingredients
All-purpose flour, for dusting
- 1 lb.
pizza dough, room temperature
- 1/2 c.
sour cream
- 1/4 c.
mayonnaise
- 2
cloves garlic, minced
- 2 tbsp.
fresh lime juice
- 1/2 tsp.
chili powder, plus more for sprinkling
- 1/2 tsp.
kosher salt
- 1 c.
corn kernels (preferably fresh)
- 1 c.
shredded mozzarella
- 1/2 c.
(or more) crumbled cotija cheese
Chopped fresh cilantro and lime wedges, for serving
Directions
- Arrange racks in upper and lower thirds of oven; preheat to 425°. Lightly dust 2 baking sheets with flour.
- On a lightly floured work surface, divide dough into 2 balls. Stretch or roll each ball to a rectangle about 12"-by-6". Transfer to prepared baking sheets.
- In a small bowl, stir sour cream, mayonnaise, garlic, lime juice, chili powder, and salt. Remove 1/4 cup sauce and reserve.
- Divide remaining sauce between 2 flatbreads. Top flatbreads with corn, mozzarella, cotija, and a sprinkle of chili powder.
- Bake, rotating sheets from top and bottom after 10 minutes, until flatbreads are crisp on the bottom and browned and bubbling on top, 15 to 20 minutes.
- Drizzle flatbreads with reserved dressing, sprinkle with cilantro and more cotija, if desired, and squeeze fresh lime juice on top.