Recipe overview
Why you’ll love it: Inspired by Mexican street corn, Eloto Flatbread is loaded with sweet corn, creamy chili-lime sauce, and salty Cotija cheese. it is possible Makes an easy weeknight dinner or an appetizer for a crowd!
Time required: 30 minutes (including cooling time)
Tools needed: baking sheet, frying pan, small bowl
Yield: 2 flatbreads
this is my meal
This is what I make when I don’t want to make a full dinner, or when I want something delicious, easy, and a little fun.
It’s like between a snack and a meal. You slice it, pick up a piece, maybe go eat another, and suddenly it totally counts as dinner.
With just 10 minutes to prep and 15 minutes in the oven, it’s easy to put on the table for weeknight dinners, no matter how busy your day is.
What’s special:
Enjoy all the elote flavors without the need for grilling. You can grill the corn if you like, but I like to brown the corn on the stovetop to streamline the process. That said, you can also use canned or frozen corn. Add creamy lime-infused sauce, cotija, and cilantro for a classic street corn flavor. (If you love street corn, you’ll love Mexican Street Corn Dip and Mexican Street Corn Pasta Salad!) Customizable: Use flatbread, naan, pita, focaccia, or even pizza dough as the base. You can also add protein or make it even spicier. There are many ways to make this recipe your own. Perfect for appetizers: This elote flatbread is easy to scale up, and you can get a head start by making the street corn topping ahead of time, making it perfect for entertaining.
Ingredient memo
The full ingredient list is in the recipe card, but here’s what you’ll need and some helpful details.
Flatbread: For the base, choose your favorite flatbread or naan, pita, focaccia, thick tortilla, or pizza dough. Corn grains: Can be used fresh, canned, or frozen. I tested both canned and frozen corn, but preferred canned corn because it was softer. Of course, seasonal corn is delicious! To prepare corn, you will need a little olive oil, salt and pepper. Sour cream and mayonnaise: The base of the creamy layer is made from sour cream and mayonnaise. Sometimes I use Greek yogurt in place of sour cream when I want to make it a little lighter or I just don’t have any sour cream in the fridge. Lime Juice and Chili Powder: A squeeze of lime juice balances out the rich, creamy sauce, while chili powder adds flavor and a touch of spice. Cotija cheese: Salty and crumbly, cotija is a classic choice for elotes. In some cases, the recipe may change to feta or parmesan, but in my opinion, the cotija is definitely worth it. Look for it in the specialty cheese section of your deli or grocery store. It may arrive whole, or it may arrive already crumbled. Fresh coriander: Not a fan? Substitute chopped parsley instead.
How to make elote flatbread
Pre-bake the flatbread. Preheat the oven to 425°F and bake the flatbread without toppings for 5 minutes. This will keep the center from getting soggy and give you crispier edges. I tested it without this step and found that it was much better to heat it in the oven for a few more minutes.
Cook the corn. While the flatbread is in the oven, heat the olive oil in a skillet over medium heat. Add the corn, season with salt and pepper, and cook, stirring once or twice, until lightly browned, 4 to 5 minutes.
pro tips
What should burnt corn look like? “Burned” corn does not mean that the corn kernels are black. Browning the corn, whether you use a hot skillet or the grill, will cause some (but probably not all) of the corn kernels to turn golden brown and possibly have dark brown spots. The corn kernels should be plump and not dry or wrinkled.
Make the sauce. In a small bowl, combine sour cream (or Greek yogurt), mayonnaise, lime juice, and chili powder until smooth.
assemble. Spread a thin layer of sauce on each flatbread. Add corn and cotija. Although it’s tempting, try not to eat too much corn. I find that these flatbreads work best when the corn is in a fairly thin layer. Otherwise, it may fall off when you bite into it.
bake. Bake for 8 to 10 minutes, until warmed through and crispy on the edges.
Cool, garnish and slice. Let the flatbread cool for 5 minutes, sprinkle with cilantro and slice into wedges on a cutting board. Pizza scissors, a large, sharp knife, or a rotary pizza cutter will all work.
Recipe variations
Add protein. Shredded chicken or crumbled chorizo ​​would both be delicious. Please make it more spicy. Before serving, drizzle hot sauce (such as Cholula) on top or add a pinch of cayenne pepper to the elote sauce. Pickled jalapenos would also be a fun topping. Add it after baking. Choose cheese pull. If you want more melty cheese, you can sprinkle Monterey Jack on top of the sauce before adding the corn.
What to eat with Elote flatbread
pizza scissors
I love “Scizza”. Very suitable for cutting pizza and flatbread. It is very sharp and the flat bottom can also be used as a spatula. And it locks when stored!
Refrigerator: Store leftover elote flatbread in an airtight container for up to 3 days.
Reheat: Reheat in the oven at 425°F (a toaster oven works best!) or in the air fryer until heated through and crispy again. If you’re in a pinch, you can also use the microwave, but the dough will be softer.
See more flatbread and pizza recipes
Preheat oven to 425°F and place two flatbreads on baking sheets. Once the oven is preheated, pre-bake the flatbread (without toppings) for 5 minutes.
2 flatbreads
Meanwhile, heat the olive oil in a frying pan over medium heat. Add corn, salt and pepper. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes (if using frozen corn, it may take 7 to 8 minutes). The corn kernels are golden brown in places with a few black spots, but they are still plump and not dry or wrinkled.
1 tablespoon olive oil, 1 cup corn kernels, 1/4 teaspoon kosher salt, 1/4 teaspoon coarsely ground black pepper
In a small bowl, combine sour cream, mayonnaise, lime juice, and chili powder.
1/4 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1/2 teaspoon chili powder
Spread a thin layer of the mixture over the pre-baked flatbread and top with the corn and cotija cheese evenly.
1/2 cup crumbled cotija cheese
Bake for 8 to 10 minutes, until warmed through and crispy on the edges. (Don’t let it turn too brown)
Let the flatbread cool for 5 minutes, then sprinkle with cilantro and cut into wedges to serve (see notes).
2 tablespoons chopped fresh coriander
Flatbread: There are many types of flatbread. Besides regular flatbread, you can also use naan in this recipe (mine were about 9 x 7 inches each from an 8.8 ounce package). You can also use pita, focaccia, thick tortillas, and pizza dough. Corn: I tested this recipe with canned corn and frozen corn. I find that canned corn is a little softer than frozen corn. However, either will work. Freshly cut corn is also delicious if it’s in season. Please choose the one you like best. To slice: Use pizza scissors to cut the flatbread. A large, sharp knife or rotary pizza cutter also works well. Place the flatbread on a cutting board and slice. Prep ahead tip: Corn can be charred ahead of time. You can also stir up the sauce a day in advance and store it in the refrigerator until ready to use. How to store: Flatbreads are best eaten as soon as they are baked. If you have any leftovers, you can store them, covered, in the refrigerator for up to 3 days. Reheat in the oven at 425°F (a toaster oven works best!) or in the air fryer until heated through and crisp again.
Provided by: 0.5flatbread with toppings, calorie: 239kcal, carbohydrates: 19g, protein: 6g, fat: 16g, Saturated fat: 5g, Polyunsaturated fats: 4g, Monounsaturated fats: 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
Nutritional information is automatically calculated and should only be used as a rough guide.
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