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We love Mexican street corn, and decided to turn those vibrant flavors into an easy-to-make main dish. If you don’t keep store bought Mexican crema or elote seasoning on hand, our street corn flatbread pizza offers simple instructions for making both from scratch using common pantry ingredients. It’s a great way to keep the flavors authentic while giving you complete control over flavor.
A simple side salad is all you need to complete this meal, but if you’re craving a protein boost, add in some grilled chicken or shrimp seasoned with a touch of the elote spice blend for an extra burst of flavor.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CORN (FRESH OR FROZEN): We recommend using fresh, sweet corn for this flatbread when it’s in season, but frozen works, too. Cooking instructions for both are included in the recipe notes.
FLATBREADS: You can use any ready-made flatbread you like, but we recommend Stonefire Naan Artisan Flatbreads, which are the perfect size for this recipe. They come two to a package and crisp up beautifully.
ELOTE SEASONING: You can use storebought elote seasoning or opt to mix up your own (instructions in the recipe notes). Before using, give it a taste to assess the spice level and adjust the quantity to taste.
QUESO FRESCO: We like to add crumbled queso fresco to the flatbreads after baking for a bit of fresh, milky flavor. You can substitute cotija cheese, or even feta. Just be careful of added salt if you use feta.
CILANTRO: Fresh cilantro adds a pretty pop of color and some herbaceousness that offsets the creaminess of the flatbread. If you don’t like it, use chives or parsley.
CREMA: Mexican crema is similar to sour cream, but with a thinner, pourable consistency. This recipe includes a quick version adding lime and garlic for flavor, but you can use storebought too.
Overview
How to Make Mexican Street Corn Flatbread
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by preheating your oven and brushing both sides of the flatbreads with a little olive oil. Pre-bake them for a few minutes to get them slightly crisp. While they’re in the oven, cook your corn until tender (fresh or frozen works). If you’re using fresh ears, let them cool a bit, then slice off the kernels.
If you’ve opted for homemade elote seasoning, mix it up now. For the topping, stir together sour cream, mayo, garlic, lime juice and zest, then combine with half the corn. Spread this mixture on the flatbreads, sprinkle with mozzarella, then the rest of the corn, and a dusting of elote seasoning.
Put the flatbreads back in the oven until they’re crisp and the corn starts to brown. Cool for a couple of minutes, finish with a drizzle of crema, crumbled queso fresco and chopped cilantro. Serve with lime wedges.
More Flatbread Pizzas to Try
Store-bought flatbreads and naan make pizza night easy – no dough prep required. Just like pizza dough, they bake up crisp and offer a blank canvas for creative topping possibilities. Here are 3 more unique flatbread pizzas to try:
- Thai Chicken Naan Pizza – Tender chicken, shredded carrots, green onions, cilantro, and mozzarella topped with a quick peanut sauce.
- Naan Pizza with Prosciutto-Wrapped Shrimp – Plump shrimp, prosciutto, tomatoes, fresh basil, and a drizzle of balsamic.
- Crab Rangoon Flatbread Pizza – Creamy “crab” filling, mozzarella, crispy wonton strips, green onions, and sweet chili sauce.
Mexican Street Corn Flatbread
Ingredients
- 3 cups corn kernels, (about 4 ears fresh or 12 ounces frozen)
- 2 rectangular flatbreads, (one 14 ounce package)
- Olive oil
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic, minced
- Juice and zest of 1 lime
- 2/3 cup shredded mozzarella
- Elote seasoning, store bought or homemade, see notes
- 1/3 cup crumbled queso fresco
- 4 teaspoons finely chopped cilantro
- Crema, optional
- Lime wedges, optional
Crema (Optional)
- 2 tablespoons sour cream
- 1 teaspoon half and half, or heavy cream
- 1-1/2 teaspoons lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon minced garlic
Instructions
- Cook the corn according to the instructions in the notes below and set aside until ready to use.
Pre-bake the flatbreads
- Preheat the oven to 400°F. Brush both sides of each flatbread with a little olive oil and arrange them on a sheet pan. Pre-bake for 6 minutes, remove them from the oven, and set aside.
Assemble and bake
- In a separate bowl, whisk together the sour cream, mayonnaise, garlic, lime juice and zest. Mix in half of the corn kernels, stir to combine, and spread half of the mixture over each flatbread.
- Top each flatbread with half of the shredded mozzarella, followed by half of the remaining corn kernels.
- Sprinkle each flatbread with a scant 1/2 teaspoon elote seasoning and bake for 10 to 12 minutes at 400°F, until corn is lightly browned.
Make the crema
- While the flatbreads bake, combine the sour cream, half and half, lime juice, salt and minced garlic to make the crema drizzle (optional). To make drizzling easier, you can transfer it to a plastic squeeze bottle, or simply use a teaspoon. Set aside.
Garnish and serve
- Remove the flatbreads from the oven and drizzle with crema, if desired. Then top each with the crumbled queso fresco and chopped cilantro. Slice into squares and serve with lime wedges for an extra burst of fresh lime flavor.
Notes
How to Cook the Corn For This Recipe
IF USING FRESH CORN: Lightly rinse each ear of corn under cool running water to remove any dirt. Pat dry with paper towels and arrange the ears directly on the microwave turntable, leaving a little space between them. Microwave on high for 10 minutes. (If you prefer, prepare the corn by steaming, boiling or grilling.) Remove the corn from the microwave and set aside until cool enough to handle. Cut off the stem end about 1/2 inch past the actual stem, grab the husk at the top, and squeeze until the corn cob slides out. Cut the kernels from the cob and transfer them to a bowl. IF USING FROZEN CORN: Add the corn to a colander and rinse under cool water until the kernels are separated and any ice crystals are gone. Shake to remove excess water, then transfer to a nonstick frying pan and cook over medium-high heat, stirring often, until tender, about 4 minutes. Do not overcook.HOMEMADE ELOTE SEASONING
To make elote seasoning, combine 2 tablespoons of chili powder with 1 teaspoon of smoked paprika, 1-1/2 teaspoons of sugar, 1/2 teaspoon of cumin, 1 teaspoon each of garlic powder, onion powder, and salt. Mix well and store in an airtight container.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
