Grilled Elote Flatbread
TOTAL TIME: Prep: 20 min. Grill: 15 min.
YIELD: 12 servings.
Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down during the summer by grilling this fresh flatbread outdoors. —Amanda Phillips, Portland, Oregon
Ingredients
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2 medium ears sweet corn, husked
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3 tablespoons olive oil, divided
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1 pound fresh or frozen pizza dough, thawed
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1/2 cup mayonnaise
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1/3 cup crumbled Cotija cheese, divided
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1/3 cup chopped fresh cilantro, divided
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1 tablespoon lime juice
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1/2 teaspoon chili powder
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1/8 teaspoon pepper
Directions
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1.
Brush corn with 1 tablespoon oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; transfer to a large bowl.
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2.
On a lightly floured surface, roll or press dough into a 15x10-in. oval (about 1/4 in. thick); place on a greased sheet of foil. Brush top with 1 tablespoon oil.
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3.
Carefully invert crust onto grill rack, removing foil. Brush top with remaining 1 tablespoon oil. Grill, covered, over medium heat until golden brown, 2-3 minutes on each side. Remove from grill; cool slightly.
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4.
Add mayonnaise, 3 tablespoons cheese, 3 tablespoons cilantro, lime juice, chili powder and pepper to corn; stir to combine. Spread over warm crust. Sprinkle with remaining cheese and cilantro.
Nutrition Facts
1 piece: 211 calories, 13g fat (2g saturated fat), 4mg cholesterol, 195mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 5g protein.
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