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Mexican Street Corn Flatbread

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Dinner, Snack
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400°. Place both flatbreads on a large baking sheet and set aside.
  2. In a bowl, combine sour cream, mayonnaise, minced garlic, lime zest, lime juice, pinch of cayenne and salt. Mix until creamy and well combined.
  3. Divide sauce between both flatbreads and spread out evenly. Reserve 2-3 tbsps of sauce for drizzling on top after flatbreads are cooked.
  4. Divide shredded pepper jack cheese evenly on both flatbreads.
  5. Divide corn between both flatbreads and spread out evenly.
  6. Divide cotija cheese evenly on both flatbreads.
  7. Sprinkle each flatbread with some chili powder.
  8. Bake in preheated oven for 15 minutes, or until flatbreads turns a nice light golden brown.
  9. Place under broiler on low for 1-2 minutes to give flatbreads a nice golden brown color, and to crisp up the crust.
  10. Drizzle remaining sauce over both flatbreads, followed by fresh chopped cilantro.
  11. Enjoy!

Notes

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