Mexican Street Corn Flatbreads
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Mexican Street Corn Flatbreads are a yummy mashup recipe between pizza and Mexican Steet Corn (also known as elotes).
This would be a fun change from a traditional pizza night.
Or perfect for a Cinco de Mayo celebration!
We are using a pre made flat bread, I like the Stonefire Naan brand.
And the rest of the ingredients are all typically found in traditional Mexican street corn.
How to make Mexican Street Corn Flatbreads
You could easily use a can of corn for the topping, but I chose to go with some corn on the cob.
Just a little olive oil, kosher salt, and pepper and about 8 to 10 minutes on a grill and the corn will be good to go.
As the corn cools make the sauce that will go both on the flatbreads and drizzled over top before serving.
It’s just a mixture of mayonnaise, sour cream, chili powder, lime juice, garlic, and ground red pepper (also some Tajin is a great addition).
Just mix it together in the bowl and then spread evenly on 2 pre cooked flatbreads on a baking sheet.
Then sprinkle on some cheese, I went with Mexican blend.
Cut the kernels off the cob and sprinkle evenly, or sprinkle the canned corn that has been drained if using.
And some cooked chopped chicken.
The chicken could easily be left out for a vegetarian option.
Place the flatbreads in a 375 degree oven for 12 to 15 minutes (or on the Traeger pellet grill at the same time and temp).
Sprinkle a lot more yumminess over top of your Mexican Street Corn Flatbreads after they come out of the oven!
We added more of the sauce, some cotija cheese, fresh cilantro, more chili powder and some Tajin.
My homemade sweet pickled red onions are the perfect addition as well!
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If you like Mexican Street Corn Flatbreads, you might also like these recipes…
Sweet Pickled Red Onions
Chicken Cordon Bleu Flatbreads
Mexican Street Corn Chicken Enchiladas
Flamin Hot Cheetos Street Corn
Thai Peanut Chicken Pizza
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And join my Grilling and Smoking Facebook Group!
Mexican Street Corn Flatbreads
Mexican Street Corn Flatbreads are topped with chicken, corn, and traditional Mexican street corn sauce for a unique and flavorful dinner
Ingredients
- 1/3 cup mayo
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1/2 tablespoon garlic paste or minced garlic
- 1 to 2 tsps chili powder (plus more to sprinkle over top)
- 1/4 tsp ground red pepper
- Tajin seasoning (optional)
- 2 Stonefire Naan Flatbreads
- 2 cups shredded cheese of choice (I used Mexican blend)
- 1 cup cooked, diced chicken
- 1 cup corn kernels (canned or grilled corn that has been cut off the cob)
- 1/3 cup crumbled cotija cheese
- 1/3 cup chopped, fresh cilantro
- Optional: lime wedges, sweet pickled red onions (link to recipe in post above), jalapenos, hot sauce
Instructions
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Put the mayo, sour cream, lime juice, garlic, chili powder, ground red pepper, and Tajin (if using) in a bowl. Stir until evenly combined.
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Spread most of this sauce mixture evenly over the naan flatbreads. Save some to drizzle over top before before serving.
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Sprinkle the shredded cheese, cooked chicken, and corn evenly over the naan flatbreads.
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Place the flatbreads on a baking sheet and bake in a preheated to 375 degrees for 12 to 15 minutes.
Note: These can also be cooked on a Traeger pellet grill at 375 degrees for 12 to 15 minutes right on the grill grate.
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Then top the flatbreads with a drizzle of the remaining sauce, the crumbled Cotija cheese, chili powder, and cilantro.
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Serve with optional toppings such as lime wedges on the side to squeeze over top, sweet pickled red onions, jalapenos, and/or hot sauce.
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Vika Bakes
These Mexican Street Corn Flatbreads are a unique and flavorful twist to a traditional pizza night. Perfect for a celebration or just a fun change.
~ Vika