Street-cart elote gets a cozy pizza-night upgrade with this irresistibly saucy, cheesy flatbread. The creamy lime-chili spread melts into the crust while sweet corn, cotija, and mozzarella turn bubbly and golden. It’s a fast, shareable recipe that tastes like a summer grill—minus the skewer. 😋
Why You’ll Love It 💛
This version takes the classic elote combo—creamy, tangy, spicy, herby—and spreads it right onto pizza dough for maximum flavor in every bite. Baking the sauce with the dough lets everything fuse into a cohesive, crisp base. Finish with fresh cilantro for brightness and a pop of color. 🌿
What Is Elote? 🇲🇽
Elote is Mexican street corn: grilled ears slathered with a mayo-sour cream-lime mix, dusted with chili powder, then showered with cotija and cilantro. The result is creamy, juicy, tangy, and lightly spicy. This flatbread captures those same flavors in sliceable form. 🔥
Dough & Corn Tips 🥖🌽
-
Let dough relax: If it springs back as you roll, cover and rest 30 minutes at room temp to make it pliable.
-
Pre-cooked flatbread? It works, but baking raw pizza dough with the toppings yields better melding and a sturdier, crispier bite.
-
Corn choices: Use raw kernels cut from fresh cobs, or thaw and drain frozen corn well to avoid soggy spots.
Cheese Swaps 🧀
-
Cotija (best): Salty, crumbly, and traditional.
-
No cotija? Use feta for a saltier bite or queso fresco for a milder, creamier finish.
-
Mozzarella: Adds melt and stretch to balance cotija’s crumble.
Recipe: Cheesy Mexican Street Corn Flatbread 🍽️
Serves: 4 | Time: ~30 minutes
Ingredients
For the flatbread
-
Nonstick baking spray
-
Premade pizza dough
-
1 cup corn kernels (fresh or thawed frozen)
-
1 tsp chili powder
-
1 cup shredded mozzarella
-
1/2 cup cotija (or feta/queso fresco)
-
Fresh cilantro, chopped
For the sauce
-
1/4 cup mayonnaise
-
1/4 cup sour cream
-
1 Tbsp lime juice
-
1 tsp chili powder
-
Salt, to taste
Instructions
-
Preheat 🔥: Set oven to 425°F (220°C). Lightly spray a baking sheet.
-
Make the sauce 🥣: Stir together mayo, sour cream, lime juice, chili powder, and salt.
-
Assemble 🧑🍳: Roll dough on the sheet. Spread sauce evenly. Scatter corn and a pinch of chili powder, then top with mozzarella and cotija.
-
Bake ⏲️: 20 minutes, or until crust is golden and cheese is melted and bubbly.
-
Finish 🌿: Sprinkle cilantro, slice, and serve warm.
Optional Finishes (choose a couple) 🌶️🍋
-
Lime zest or a squeeze of lime
-
Extra chili powder or tajín
-
Thinly sliced jalapeño or green onion
-
Hot honey drizzle for sweet-heat contrast
Make It Yours 🔧
-
Spicier: Add a pinch of cayenne or swap in chipotle chili powder for smoky heat.
-
Extra-crispy edge: Brush the crust rim with a little olive oil before baking.
-
Protein boost: Add thinly sliced cooked chorizo or black beans before baking.
Useful Notes (Added, factual & practical) ✅
Elote traditionally uses cotija—an aged, salty cow’s-milk cheese—while queso fresco is milder and moister. If cotija isn’t available, feta provides the saltiest stand-in, whereas queso fresco yields a softer, milkier bite. Chili powder blends vary: ancho is mild and smoky, while cayenne brings sharper heat.
Nutrition-wise, light mayo and part-skim mozzarella can reduce saturated fat while keeping the creamy texture. Brushing the crust edge with olive oil encourages browning and protects toppings from drying in a hot oven. Leftovers reheat best in a skillet or air fryer to revive crispness without overcooking the toppings.
Serving Idea 🥗
Pair with a crisp romaine-cucumber salad and extra lime wedges for balance. For parties, bake two smaller rounds and cut into bite-size squares. It’s a guaranteed crowd-pleaser that travels well and tastes great at room temp. 🎉
