With a seasoned Mexican crema sauce, corn kernels, red onions, and two different types of cheese, this Mexican Street Corn Flatbread is a fun riff on classic Mexican street food. It’s super flavorful and ready in just 20 minutes for an easy appetizer, snack, or lunch!
Easy Mexican Street Corn Flatbread Recipe
Today’s recipe is a flatbread pizza riff on my popular Mexican Street Corn Salad, which my family can’t get enough of. It can be enjoyed for a light lunch or cut into portions as a snack or appetizer. A great addition on Taco Tuesday night or an after-school/pre-sports practice bite, too.
Mexican street corn flatbread pizza + jalapeno margarita is also a great pairing for adults!
Why You’ll Love This Fun Appetizer
- Quick and easy. It takes just 10 minutes to assemble and another 10 or so minutes to bake these Mexican street corn flatbreads.
- Full of Mexican flavor. This recipe is made with Mexican ingredients like Mexican crema and cotija cheese, plus spices, red onion, and corn. Though it’s not a traditional Mexican dish, it’s full of that classic flavor.
- Lunch or appetizer. I love that this recipe works for a light lunch OR as an appetizer. I’ve definitely enjoyed it as both since it’s so easy to whip up in the middle of a busy work day.
Ingredients Needed
This flatbread recipe is made with many of the same ingredients as traditional street corn.
(Scroll below to the printable recipe card for details and measurements.)
- Naan flatbread – I like to use my homemade naan recipe (without the garlic butter) but store-bought also works fine.
- Olive oil – For brushing the naan.
- Mexican crema – If you can’t find it, sour cream will also work.
- Mayonnaise – Helps to balance out the crema.
- Garlic – For aromatics and flavor.
- Lime juice – Adds a touch of zing.
- Spices – Chili powder, cumin, smoked paprika, salt, and pepper all add flavor to the crema sauce.
- Mozzarella – Freshly shredded from the block is best.
- Cotija cheese – Cotija is a crumbly Mexican cheese that’s typically pretty easy to find. If you can’t, feta is a good substitute.
- Corn kernels – If corn is in season, fresh corn on the cob kernels are great. Otherwise, thawed frozen corn works.
- Red onion – Finely diced to avoid big chunks on the flatbread.
- Cilantro leaves – A final garnish for a pop of color and flavor. (If you hate cilantro, sub with parsley or just omit it.)
How To Make Mexican Street Corn Flatbread
Here’s an overview of how to make this easy appetizer.
(Scroll below to the printable recipe card for details and measurements.)
- Prep the naan. Preheat the oven to 400F. Brush the naan with olive oil and place on a baking sheet.
- Make the sauce. Combine the crema, mayo, garlic, lime juice and seasonings.
- Assemble. Spread the sauce over the naan, reserving a bit to drizzle over the top after baking. Top with mozzarella and cotija cheese, corn kernels, and red onion. Dust with chili powder.
- Bake. Bake for 12 minutes, until just golden.
- Enjoy. Drizzle with the remaining sauce, garnish with cilantro, and enjoy.
Tips & Variations
- Use frozen corn when fresh isn’t in season. If using frozen corn kernels, thaw them first and press the water out to avoid excess liquid on the flatbread. Fresh corn kernels can be added raw.
- Customize the spice level. Feel free to adjust the spices added to make this a bit spicier if you want. For even more heat, add diced jalapenos.
- Pop until the broiler. If you want the cheese to brown a bit, pop the flatbread under the broiler for 60-90 seconds at the end.
Serving Suggestions
This Mexican street corn flatbread can be enjoyed as a light lunch or as an appetizer or snack. We typically eat it as an appetizer to other Mexican dishes, whether that’s Baja steak tacos or birria tacos on Taco Tuesday, or chile rellenos or chicken enchiladas another night.
I also like to whip up some salsa roja and chips for snacking. And of course, don’t forget the horchata or margarita to wash it all down!
Proper Storage
- Fridge. While this street corn flatbread is best enjoyed immediately, leftovers can be stored in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this dish.
- Reheat. Reheat in the oven until warm and the cheese is melted.
More Mexican-Inspired Recipes
- Crockpot Shredded Chicken Tacos
- Mexican Pizza (Taco Bell Copycat)
- Mexican Lasagna
- Chile Rellenos
- Baked Chicken Taquitos
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Mexican Street Corn Flatbread
Ingredients
- 2 Naan flatbreads (our homemade recipe without the garlic butter, or store bought is fine)
- olive oil , for brushing
- 1/3 cup Mexican Crema (or sour cream)
- 3 tablespoons mayonnaise
- 1 clove garlic , finely minced
- 1 tablespoon fresh lime juice
- 1/4 teaspoon chili powder , plus a tiny bit more for dusting (not cayenne pepper)
- 1/4 teaspoon cumin
- 1/8 teaspoon smoked paprika
- coarse salt and pepper , to taste
- 1/2 cup freshly shredded mozzarella
- 1/4 cup crumbled cotija cheese (or feta)
- 1/3 cup corn kernels (see note below)
- 3 tablespoons finely diced red onion
- 2 tablespoons fresh cilantro leaves , finely chopped
Instructions
- Preheat the oven to 400 degrees F.
- Place Naan on a baking sheet and lightly brush a little olive oil on them.
- In a mixing bowl, combine the Mexican Crema, mayonnaise, garlic, lime juice, and all the seasonings.
- Divide the sauce between the two naan, spreading it in an even layer, reserving about 3 tablespoons of sauce for drizzling once the flatbreads have baked.
- Sprinkle naan with the mozzarella and cotija cheese, followed by the corn kernels and red onion. Finish with a scant dusting of more chili powder.
- Bake for about 12 minutes or until just golden.
- Drizzle with remaining sauce, garnish with cilantro, cut into wedges, and serve warm.
