Elote Flatbread
Inspired by Mexican street corn, elote flatbread is loaded with sweet corn, creamy chili-lime sauce, and salty cotija cheese. It can be an easy weeknight dinner or a crowd-pleasing appetizer!
Servings: 4
Ingredients
- 2 flatbreads (see note)
- 1 tablespoon olive oil
- 1 cup corn kernels (fresh, canned, or frozen; see note)
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ¼ cup sour cream (or full fat Greek yogurt)
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ½ cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 425°F and place the 2 flatbreads on a baking sheet. When oven is preheated, pre-bake flatbreads for 5 minutes (with no toppings).2 flatbreads
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add the corn, salt, and pepper; cook 4 to 5 minutes, stirring occasionally, until lightly charred (if using frozen corn, it may take 7 to 8 minutes). The corn kernels should appear golden brown in spots, with some darker spots, but still be plump, not dried out or wrinkled.1 tablespoon olive oil, 1 cup corn kernels, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In a small bowl, stir together the sour cream, mayonnaise, lime juice, and chili powder.¼ cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon lime juice, ½ teaspoon chili powder
- Spread a thin layer of the sour cream mixture over each pre-baked flatbread, then top evenly with corn and cotija cheese.½ cup crumbled cotija cheese
- Bake 8 to 10 minutes, until warmed through and crisp on the edges. (Don’t let it get too brown.)
- Let the flatbread cool for 5 minutes, then sprinkle with cilantro, and cut into wedges for serving (see note).2 tablespoons chopped fresh cilantro
Video
Notes
- Flatbread: There are many types of flatbread. Besides regular flatbread, you can use naan for this recipe (mine were approximately 9 x 7-inches each, from a 8.8 ounce package). Pita, focaccia, thick tortillas, or pizza crust would work, too.
- Corn: We tested this recipe with canned corn and frozen corn. We found that canned corn is a bit more tender than frozen corn; however, either will work. Freshly cut corn kernels would be amazing if it’s in season. Choose what you like best.
- To slice: I use a pizza scissors to cut the flatbread. A large sharp knife or a rotary pizza cutter would work well, too. Place the flatbread on a cutting board to slice.
- Make ahead tips: The corn can be charred ahead of time. You can also stir up the sauce up to a day ahead and refrigerate until ready to use.
- Storage: Once the flatbreads have been baked, they're best eaten immediately. If you have leftovers, cover and refrigerate for up to 3 days. Reheat in the oven at 425°F (a toaster oven is perfect!) or air fryer briefly just until heated through and crisp again.
Nutrition
Serving: 0.5flatbread with toppings | Calories: 239kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 581mg | Potassium: 131mg | Fiber: 2g | Sugar: 3g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg
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