Mexican Street Corn Flatbread

5 from 1 vote

Mexican Street Corn Flatbread is a crisp, creamy weeknight dish topped with sweet corn, lime crema, and queso fresco, combining classic elote flavors on toasted flatbread in under 40 minutes.

Prep Time20

Cook Time20

Total Time40

Course: Entrées

Cuisine: Mexican

Servings: servings

Author: Erika Pitera

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
lime wedges for garnish

Crema

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

Prepare the corn using your preferred method (see notes for options using fresh or frozen corn). Set aside.
Preheat the oven to 400°F. Brush both sides of the flatbreads lightly with olive oil and place them on a sheet pan. Bake for 6 minutes to crisp slightly, then remove from the oven.
In a mixing bowl, whisk together the sour cream, mayonnaise, garlic, lime juice, and zest. Stir in half of the corn kernels.
Divide the corn mixture evenly between the flatbreads, spreading it in an even layer. Top each with half of the mozzarella, then scatter the remaining corn over the top.
Sprinkle each flatbread with about 1/2 teaspoon elote seasoning. Return to the oven and bake for 10 to 12 minutes, until the cheese is melted and the corn is lightly browned.
While the flatbreads bake, make the optional crema by combining the sour cream, half-and-half, lime juice, salt, and garlic. Stir until smooth and set aside for drizzling.
Remove the flatbreads from the oven. Drizzle with crema, then top with queso fresco and chopped cilantro. Slice and serve with lime wedges.

Notes

How to Prepare the Corn

Fresh corn: Microwave the ears in their husks until tender, then let cool slightly. Trim the stem end and slide off the husks and silk. Cut the kernels from the cob.

Find full instructions for microwaving, steaming, boiling, and grilling fresh corn in our post on How to Cook Corn on the Cob.

Frozen corn: Place the corn in a colander and rinse under cool water to separate the kernels and remove ice crystals. Drain well, then cook in a skillet over medium-high heat until tender and any excess moisture has evaporated.

Quick Homemade Elote Seasoning

Combine 2 tablespoons chili powder with 1 teaspoon 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. Taste before using and adjust the amount to suit your preferred level of heat and salt.

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