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!
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
Original recipe: https://midwestfoodieblog.com/mexican-street-corn-flatbread/