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Street corn flatbread cut into wedges
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Mexican Street Corn Flatbread

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!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: mexican street corn flatbread, street corn flatbread
Servings: 8 people (as an appetizer)

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.

Notes

Fresh vs. Frozen Corn. We prefer fresh corn, but you can use frozen (or canned) 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.

Nutrition

Calories: 187kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 398mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 0.2mg