Grilling | Mains | Pizza | Vegetarian
Mexican Street Corn Flatbread
As a food blogger, it’s an absolute must to create some form of Mexican Street Corn in a recipe. If you don’t have a recipe for it in some shape, way or form on your blog, then you might as well give up blogging. It’s the only way you can get your food badge of honor. You’ll come across, if you haven’t already, Mexican Street Corn “this” and Mexican Street Corn “that,” all over the internets. I’m pretty sure every single variation exists out there because once we find something we like, it spreads like wild fire. This Mexican Street Corn Flatbread is me throwing my hat in the ring.
Mexican Street Corn Flatbread
The classic flavors of elote on a flatbread. Grilled dough topped with a creamy cilantro lime sauce, grilled corn, and cotija cheese. It's the perfect summer appetizer!
Servings: 2 flatbreads
Equipment
- Grill or grill pan
- Rolling Pin
- Pizza Peel
Ingredients
Flatbread Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon sugar
- 1 teaspoon Kosher salt
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon ground coriander
- 3/4 cup warm water
Topping:
- 3 ears of corn
- 3 tablespoons vegetable oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper or paprika
- 1 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese divided
- 1/4 teaspoon ground coriander
- 1 lime cut in half
Instructions
- For the dough, in a large mixing bowl of an electric mixer, combine the flour, sugar, salt, coriander and yeast. While running on low, slowly stream in the water. Mix with the dough hook until it comes together and forms a ball. Knead on high for about 5 minutes until soft and elastic. If dough is really sticky, add anywhere between a 1/4 cup to 1/2 cup more flour. It should be soft and only slightly sticky.
- Transfer to an oiled bowl, turning over to coat both sides. Cover loosely with plastic wrap and a damp kitchen towel and let rest in a warm spot for about 1 hour or until doubled in size.
- Preheat an outdoor grill or stove top grill pan over medium-high.
- Coat the corn with 2 tablespoons olive and season with salt, pepper, and cayenne. Grill the corn until charred all around, about 15 to 20 minutes, making sure to turn every 5 minutes. Remove from grill and let cool on a plate or platter. Cut the kernels off the cob and set aside.
- In a large bowl, combine the crema, mayo, cilantro, 1/4 cup cotija, coriander, a pinch of salt and pepper, and juice of half a lime. Stir until evenly combined.
- Divide the flatbread dough in half and roll each half into a thin long rectangle. Brush the tops with the remaining tablespoon of olive oil. Place on the hot grill, oil side down, and cook on each side until golden brown and crispy, about 10 to 15 minutes.
- Transfer the frilled flatbread onto a baking sheet. Spread liberally with the sauce and then cover the top completely with the grilled corn kernels. Sprinkle with remaining 1/4 cup cotija cheese, drizzle with a bit more crema (or leftover sauce) and garnish with cilantro. Cut and serve immediately. Enjoy!
