Name: Mexican Street Corn Flatbreads
Prep time: 15 min
Cook time: 15 min
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

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Mexican Street Corn Flatbreads are a yummy mashup 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.

starting to add the toppings to the flat breads

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.

flatbreads ready for the oven before cooking

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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