Mexican Street Corn Flatbreads are topped with chicken, corn, and traditional Mexican street corn sauce for a unique and flavorful dinner
- 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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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.