Mexican Street Corn Flatbread
This recipe for Mexican street corn flatbread is easy and insanely tasty! Naan bread is smothered with a zesty cream sauce, topped with sweet corn and cheeses and baked until nice and crispy. It will be your families new favorite recipe!
There is so much to say about this Mexican street corn flatbread. It was SO easy to make, using simple ingredients and took a whole 20 minutes to make!
It was so flavorful, and the creaminess from the zesty cream sauce was out of this world. The crunchy, sweet corn on top and the spice from the chili powder. I mean, come on. It’s perfection!!
If you know me, you know I love Mexican street corn.
I have a few other recipes for Mexican street corn, like this recipe for Mexican street corn pasta salad https://thehungrylyoness.com/mexican-street-corn-pasta-salad/
Why flatbread and not pizza? I like to use naan for my flatbread base when I know there will be a lot of toppings. Sometimes pizza dough doesn’t hold up well to that weight, and gets pretty floppy.
Naan flatbread is perfect for those heavy toppings!
I have this thing, where I ask my husband “would you order this at a restaurant” whenever he tries my new recipes. And his answer is always “yes”. When I asked him that question for this recipe, he just looked at me like I was a crazy lady. It was just THAT good. He had no words!
This recipe is also perfect for a nice snack, or even an appetizer if you are hosting a dinner party. I’m telling you, people will be blown away.
It won’t be long until I make this recipe again. I already listed the ingredients on this weeks shopping list!
If you make this recipe, I really hope you enjoy it as much as my family did!
Make sure to check me out on Facebook or Instagram @thehungrylyoness. Follow me so you get notified of when I post new recipes!
Mexican Street Corn Flatbread
Ingredients
- 2 flatbreads (store bought naan)
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1 tbsp lime zest
- juice of 1 lime
- pinch of cayenne
- 2 cups frozen or canned corn If using frozen, heat up in the microwave
- 1 cup shredded pepper jack cheese
- 1/3 cup crumbled cotija
- 1/4 tsp chili powder
- salt
- fresh chopped cilantro for topping
Instructions
- Preheat oven to 400°. Place both flatbreads on a large baking sheet and set aside.
- In a bowl, combine sour cream, mayonnaise, minced garlic, lime zest, lime juice, pinch of cayenne and salt. Mix until creamy and well combined.
- Divide sauce between both flatbreads and spread out evenly. Reserve 2-3 tbsps of sauce for drizzling on top after flatbreads are cooked.
- Divide shredded pepper jack cheese evenly on both flatbreads.
- Divide corn between both flatbreads and spread out evenly.
- Divide cotija cheese evenly on both flatbreads.
- Sprinkle each flatbread with some chili powder.
- Bake in preheated oven for 15 minutes, or until flatbreads turns a nice light golden brown.
- Place under broiler on low for 1-2 minutes to give flatbreads a nice golden brown color, and to crisp up the crust.
- Drizzle remaining sauce over both flatbreads, followed by fresh chopped cilantro.
- Enjoy!
Notes
