A Twist on Mexican Street Corn
We love any food that comes on a skewer, but Mexican street corn tops our list. Imagine juicy corn on the cob, slathered in a creamy lime and chili sauce, sprinkled with cotija cheese and fresh cilantro—it’s simply irresistible. We’ve reimagined this classic street food multiple times, and our favorite version is this Mexican street corn flatbread.
Transforming a Classic Snack
In this variation, we spread the tangy, creamy sauce usually found on elote onto a premade pizza dough. We then top it with corn, extra chili, and a generous amount of cheese. After baking for just twenty minutes, you get a crispy, corn-packed delight that’s hard to resist. Let’s dive into the details of this mouthwatering creation.
Understanding Mexican Street Corn
Mexican street corn, also known as elote, is a popular street food in Mexico. It’s made by grilling corn on the cob, coating it with a mix of mayo, sour cream, lime juice, and chili powder, and then finishing it with cotija cheese and cilantro. The result is a delicious blend of creamy, juicy, spicy, and tangy flavors that are simply addictive.
Tips for Perfect Pizza Dough
- Resting the Dough: If your pizza dough is at room temperature, it should be ready to use. However, if it feels stiff or keeps retracting while you roll it out, cover it and let it rest for about 30 minutes at room temperature to make it more pliable.
- Using Pre-cooked Flatbread: You can use pre-cooked flatbread, but using pizza dough and baking it with the toppings allows the sauce, corn, and cheese to meld into the crust, creating a cohesive flatbread. Pre-cooked flatbread saves a few minutes (baking for 10 to 15 minutes instead of 20), but the result is a thinner bread with toppings melted on top. The difference is worth the extra effort with pizza dough.
Corn Tips
- Fresh Corn: If using fresh corn, cut it off the cob and use it raw.
- Frozen Corn: If using frozen corn, thaw and drain it to avoid adding excess moisture to the flatbread.
Understanding Cotija Cheese
Cotija cheese, a crumbly and salty cheese popular in Mexican cuisine, is essential for this dish. It’s readily available in many American stores, but if you can’t find it, feta cheese or queso fresco are good substitutes.
Recipe: Cheesy Mexican Street Corn Flatbread
Ingredients
- Nonstick baking spray
- Premade pizza dough
- 1 cup corn kernels (fresh or thawed frozen)
- 1 teaspoon chili powder
- 1 cup shredded mozzarella cheese
- 1/2 cup cotija cheese (or feta cheese)
- Fresh cilantro, chopped
For the Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt to taste
Preparation
- Preheat the Oven: Set your oven to 425°F (220°C). Spray a baking sheet with nonstick baking spray.
- Prepare the Sauce: In a small bowl, mix the mayonnaise, sour cream, lime juice, chili powder, and salt. Set aside.
- Assemble the Flatbread: Roll out the pizza dough on the prepared baking sheet. Spread the sauce evenly over the dough. Sprinkle corn kernels and chili powder over the sauce. Top with shredded mozzarella and cotija cheese.
- Bake: Place the flatbread in the oven and bake for 20 minutes or until the crust is golden and the cheese is melted and bubbly.
- Finish and Serve: Remove from the oven and sprinkle with fresh cilantro. Slice and serve warm.
Final Thoughts
This Mexican street corn flatbread is a delightful fusion of traditional flavors and modern convenience. Perfect for any gathering, it brings the beloved taste of Mexican street corn to your table in a new and exciting way. Enjoy!