Mexican Street Corn Flatbread
Mexican Street Corn Flatbread is a delightful fusion of the classic flavors of elote, served on a warm, crispy flatbread. Topped with sweet corn, zesty lime juice, and creamy cotija cheese, this dish brings the festive spirit of summer straight to your table. Perfect for gatherings or a quick weeknight meal, it’s both visually stunning and irresistibly tasty. Serve warm with fresh cilantro and an extra squeeze of lime for that authentic street food experience!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 large flatbread (store-bought or homemade)
- 1 cup fresh sweet corn (or frozen)
- 2 tbsp lime juice (freshly squeezed)
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro (chopped)
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- 1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- 2. If using fresh corn, cut it off the cob. In a bowl, mix the corn with lime juice, chili powder, and salt.
- 3. Place the flatbread on the baking sheet and drizzle with olive oil.
- 4. Spread the corn mixture evenly over the flatbread, then sprinkle with cotija cheese.
- 5. Bake for 12-15 minutes until golden brown and crispy.
- 6. Remove from oven, top with cilantro and additional lime juice before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: - For added flavor, grill the corn before mixing it with seasonings. - Customize your flatbread by adding grilled chicken or spicy jalapeños. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for best results.