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Mexican Street Corn Flatbreads

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These Mexican Street Corn Flatbreads are a delightful fusion of flavors inspired by the beloved elote, featuring creamy sauce, charred corn, and fresh herbs atop warm flatbreads. Perfect for snacks, appetizers, or light meals, this recipe is not only quick to prepare but also customizable to suit any palate. In just 25 minutes, you can serve a vibrant dish that’s sure to impress at gatherings or cozy nights in. Enjoy the satisfying crunch of toasted flatbreads layered with rich toppings that burst with flavor in every bite.

Ingredients

Scale
  • 2 naan breads or flatbreads
  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1 tablespoon olive oil
  • ½ cup mayonnaise (or Greek yogurt)
  • 1 tablespoon sour cream
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • ½ cup crumbled feta cheese
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place the flatbreads on a baking sheet and toast for 5–7 minutes until crisp around the edges.
  3. Heat olive oil in a skillet over medium-high heat and add corn kernels. Cook for 5–7 minutes until lightly charred.
  4. In a mixing bowl, combine mayonnaise (or Greek yogurt), sour cream, minced garlic, lime juice, and spices; mix until smooth.
  5. Spread the sauce evenly over each toasted flatbread and top with charred corn, crumbled cheese, chopped cilantro, and jalapeño slices if desired.
  6. Cut into slices and serve warm.

Nutrition

Find it online: https://chefrecipeideas.com/mexican-street-corn-flatbreads/