Mexican Street Corn Flatbread – Ready in 15 Minutes!
I can’t get enough of Mexican street corn flavors; lime, chili, cotija cheese – yummmm! And don’t even get me started on my love of flatbread (or, you know, all bread). This Mexican Street Corn Flatbread is everything you could want in a quick, easy, filling meal – and bonus, it’s meatless, but you can add whatever meat you want to it as well!
Can I Use Pizza Crust Instead of Flatbread?
Sure; this would make an amazing pizza! Just follow the baking directions for whatever pizza dough you use – here’s my favorite pizza crust recipe!
You might need to double the mayonnaise/sour cream sauce recipe to cover the entire pizza crust, as well as use double the corn and double the cotija, because a pizza is typically quite a bit bigger than a flatbread.
Making the Mexican Street Corn Flatbread
Preheat your oven to 400 degrees. In a small bowl, stir together the mayo, sour cream, lime juice and chili powder. Taste the sauce and add salt and pepper to taste.
Place your flatbread on a baking sheet. Spread the mixture evenly over your flatbread. Sprinkle with the drained fire roasted corn, and then top with crumbled or shredded cotija cheese.
Bake the Mexican Street Corn Flatbread for 9-11 minutes, or until the cheese is melted and the flatbread is golden brown.
What to Serve With Mexican Street Corn Flatbread
Serve the flatbread with wedges of lime on the side, so everyone can squeeze their own lime juice on top of their pizza. I also recommend serving with crushed red pepper for those who like it spicy.
You could also save a little bit of the sauce and serve on the side, so people can dip their flatbread if they want it extra saucy.
As far as a side dish goes, any salad is going to pair well with this flatbread. One with a Mexican or southwestern feel is going to fit in perfectly.
I think a margarita would be a fun drink to serve with this as well.
- 1 premade flatbread
- 1/4 c. mayonnaise
- 1/4 c. sour cream
- 1/4 tsp. chili powder
- 2 tsp. lime juice
- 1 c. fire roasted corn, drained
- 4 oz. cotija cheese, shredded
- salt and pepper to taste
Preheat oven to 400 degrees.
In a small bowl, stir together mayo, sour cream, lime juice and chili powder. Add salt and pepper to taste.
Spread mayo mixture evenly over flatbread. Sprinkle with corn and top with shredded cheese.
Bake for 9-11 minutes on baking sheet, or until cheese is melted and flatbread is golden brown.