Mexican Street Corn Flatbread

If you’re looking for a way to add some fire to your grilling season, this Mexican street corn flatbread is the answer. It’s a celebration of summer sweet corn atop a crisp flatbread with a creamy, tangy, cheesy sauce that has a hint of spice. It’s an irresistible take on Mexican street corn (aka elote) that everyone at your table will gobble up with glee.

Like traditional Mexican street corn, this flatbread features perfectly grilled, juicy, succulent corn. The corn is removed from the cob and combined with a mixture of mayonnaise, Cotija cheese, lime juice, cilantro and spices before being spread on a golden piece of flatbread fresh off the grill. We think you’ll agree: Flatbread is the perfect vessel for shoveling delectable esquites into one’s face. This Mexican street corn flatbread will forever be one of our favorite ways to enjoy corn on the cob.

Ingredients for Mexican Street Corn Flatbread

• Sweet corn: Select the freshest cobs from your local farm stand or farmers market for best results. One of the best ways to pick sweet corn is to select ears with bright green husks tightly wrapped around plump corn kernels.
• Olive oil: To grill corn on the cob, lightly brush it with olive oil first. It will help the corn char over the hot coals and open flame.
• Pizza dough: Use your favorite brand of premade fresh or frozen pizza dough for this recipe, or prepare homemade pizza dough.
• Mayonnaise: Every good creamy and rich elote-style recipe needs a healthy dose of mayonnaise. Any of the top mayonnaise brands will do.
• Cilantro: Unless you think cilantro tastes like soap, it’s the perfect ingredient for adding a splash of color and freshness to this street corn flatbread recipe. If you don’t enjoy cilantro, use parsley or chives instead.
• Cotija cheese: Cotija is a firm, salty, crumbly Mexican cheese. It can be found in the specialty cheese section of your supermarket. If you can’t find Cotija, Parmesan and pecorino Romano are suitable substitutions.
• Lime: Add a squeeze of fresh lime juice to the corn mixture for a burst of acidity and balance.
• Spices: A few cracks of black pepper and a dash of chili powder are the perfect way to add a touch of heat to this elote flatbread.

Directions

Step 1: Grill the corn

Brush the ears of corn with 1 tablespoon of olive oil. Grill the corn, covered, over medium heat until it’s lightly browned and tender, about 10 to 12 minutes, turning occasionally. Cool the corn slightly.

Step 2: Remove kernels from the cobs

Once the corn is cool enough to handle, remove the corn kernels from the cobs and transfer them to a large bowl. Set them aside.

Editor’s Tip: The best way to cut corn off the cob is with a sharp knife. Use a towel or a baking sheet to collect the kernels.

Step 3: Roll out the pizza dough

On a lightly floured work surface, roll or press the dough into a 15×10-inch oval (about 1/4-inch thick). Place the dough on a greased sheet of foil, then brush the top with 1 tablespoon of oil.

Step 4: Cook the crust

Carefully invert the crust directly onto a grill rack, removing the foil. Brush the top with the remaining 1 tablespoon of oil. Grill the crust, covered, over medium heat until it’s golden brown, about two to three minutes on each side. Remove it from the grill and let it cool slightly.

Editor’s Tip: Make it a pizza party and pair this recipe with other grilled pizza recipes.

Step 5: Make the dressing and combine

To the bowl of corn kernels, add the mayonnaise, 3 tablespoons of cheese, 3 tablespoons of cilantro, lime juice, chili powder and pepper. Stir to combine.

Step 6: Spread and serve

Spread the corn mixture over the warm crust, then garnish the Mexican street corn flatbread with the remaining cheese and cilantro. Cut it into slices and enjoy.

Mexican Street Corn Flatbread Variations

• Spice it up: Kick up the heat by adding diced poblanos, jalapenos, habaneros or another type of pepper to the corn mixture.
• Add protein: Turn this flatbread into a hearty meal by adding diced grilled chicken, slow-cooker carne asada or tender chipotle carnitas to the flatbread before slicing and serving it.
• More vegetables: Feel free to add other vegetables to this Mexican street corn flatbread as desired. Diced bell peppers, grilled chopped zucchini and blistered cherry tomatoes would all be welcome additions.
• No-cook crust: For an even easier rendition, select a premade pizza crust brand from the store or try using packaged naan or pita from the bakery section. Heat the crust on the grill for a minute or two until it’s warm, then top it with the corn mixture.

How to Store Mexican Street Corn Flatbread

Wrap leftover Mexican street corn flatbread in storage wrap or aluminum foil and store it in the refrigerator. It will last up to four days.

How do you reheat Mexican street corn flatbread?

Warm Mexican street corn pizza the same way you would reheat pizza. Our favorite method is in a skillet on the stovetop. Warm it over medium heat with a few drops of water next to the flatbread and cover the skillet with a lid. The direct heat from the skillet will crisp up the crust, and the steam from the water droplets will warm the corn mixture and melt the cheese.

Mexican Street Corn Flatbread Tips

Can you use frozen corn for elote flatbread?

Sure! While nothing beats corn fresh off the cob, frozen corn will also work if you’re short on time. Some supermarkets carry fire-roasted frozen corn, giving you that charred corn flavor without a grill. Warm the corn on the stovetop or in the microwave to heat it through, let it cool slightly, then prepare the elote flatbread recipe as directed.

What else can you serve with Mexican street corn flatbread?

This Mexican street corn flatbread makes a terrific appetizer for a summer cookout. Serve it as a side dish alongside other Mexican-inspired favorites, or as a vegetarian main dish. Some pairings include grilled chiles rellenos, simple grilled steak fajitas or these grilled onion skirt steak tacos. Don’t forget a side of Spanish rice and refried beans.