Mexican Street Corn Flatbread

Mexican Street Corn Flatbread

SERVINGS

1 slice, 6 servings

PREP TIME

10 Min

COOK TIME

12 Min

Mexican street corn, also known as elote, is corn on the cob slathered with cheese, mayonnaise, lime and chili powder. We think those delicious flavors make a fantastic topping for pizza, so we created this elote flatbread recipe. To make things easy, use a prepared flatbread pizza crust and a can of our Steam Crisp® Mexicorn® —a blend of corn kernels and diced red and green bell peppers.
FEATURED PRODUCTS
Green Giant® SteamCrisp® Mexicorn® 11 oz.

Green Giant® SteamCrisp® Mexicorn®
WHERE TO BUY
Mexican Street Corn Flatbread

FULL RECIPE

Serving Size: 1 slice, 6 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Mexicorn®

Lists of ingredients:

  • ½ cup sour cream
    2 tablespoons mayonnaise
    1 tablespoon lime juice
    ¼ teaspoon garlic powder
    ½ teaspoon chili powder
    1 (15 ounce) flatbread pizza crust
    1 cup shredded Mexican cheese
    1 can (11 ounce) Green Giant® Steam Crisp® Mexicorn®, drained
    ¼ cup crumbled cotija cheese
    2 tablespoons chopped cilantro

STEPS

1 Preheat oven to 425ºF. Combine sour cream, mayonnaise, lime juice, garlic powder, and chili powder in a small bowl.
2 Place flatbread on a large baking sheet and spread sour cream mixture evenly on top. Sprinkle with Mexican cheese and Mexicorn®. Bake for 10-12 minutes, until cheese is melted.
3 Slice into six pieces. Top with cotija cheese and cilantro.

TIPS & TRICKS

This Mexican street corn pizza is best straight out of the oven, but it also reheats well, making it a good choice for bringing to a potluck. If you’re making it ahead of time, reheat it on a baking sheet in a preheated 425˚F oven for 4 to 5 minutes until it is warmed through. Or heat individual slices in the same way in a toaster oven.

Serve with a Mexican-style salad of romaine lettuce, diced tomatoes, and avocados. Dress salad with lime juice and olive oil, then garnish with crumbled cotija cheese and Tajin seasoning.

Serving Size: 1 slice, 6 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Mexicorn®

  • ½ cup sour cream
    2 tablespoons mayonnaise
    1 tablespoon lime juice
    ¼ teaspoon garlic powder
    ½ teaspoon chili powder
    1 (15 ounce) flatbread pizza crust
    1 cup shredded Mexican cheese
    1 can (11 ounce) Green Giant® Steam Crisp® Mexicorn®, drained
    ¼ cup crumbled cotija cheese
    2 tablespoons chopped cilantro

1 Preheat oven to 425ºF. Combine sour cream, mayonnaise, lime juice, garlic powder, and chili powder in a small bowl.
2 Place flatbread on a large baking sheet and spread sour cream mixture evenly on top. Sprinkle with Mexican cheese and Mexicorn®. Bake for 10-12 minutes, until cheese is melted.
3 Slice into six pieces. Top with cotija cheese and cilantro.

Tips & Tricks

This Mexican street corn pizza is best straight out of the oven, but it also reheats well, making it a good choice for bringing to a potluck. If you’re making it ahead of time, reheat it on a baking sheet in a preheated 425˚F oven for 4 to 5 minutes until it is warmed through. Or heat individual slices in the same way in a toaster oven.

Serve with a Mexican-style salad of romaine lettuce, diced tomatoes, and avocados. Dress salad with lime juice and olive oil, then garnish with crumbled cotija cheese and Tajin seasoning.

filter

FILTER

View All Recipes

Recipes Results for