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Mexican Street Corn FlatbreadMexican Street Corn Flatbread
Mexican Street Corn Flatbread

Mexican Street Corn Flatbread

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
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Recipe - Dearborn Market
mexican-street-corn-flatbread
Mexican Street Corn Flatbread
Prep Time10 Minutes
Servings6
Cook Time12 Minutes
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
Directions
  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:

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 425ËšF 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.

10 minutes
Prep Time
12 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
½ cup sour cream
Lactaid Lactose Free Sour Cream, 16 oz
Lactaid Lactose Free Sour Cream, 16 oz
$3.49$0.22/oz
2 tablespoons mayonnaise
Hellmann's Real Mayonnaise Real Mayo 30 oz
Hellmann's Real Mayonnaise Real Mayo 30 oz
$6.49$0.22/fl oz
1 tablespoon lime juice
ReaLime 100% Lime Juice, 15 fl oz
ReaLime 100% Lime Juice, 15 fl oz
$2.99$0.20/fl oz
¼ teaspoon garlic powder
McCormick Garlic Powder, 3.12 oz
McCormick Garlic Powder, 3.12 oz
$4.29$1.37/oz
½ teaspoon chili powder
McCormick Chili Powder, 2.5 oz
McCormick Chili Powder, 2.5 oz
$4.29$1.72/oz
1 (15 ounce) flatbread pizza crust
Brooklyn Bred Thin Lite Traditional Pizza Crust, 2 count, 15 oz
Brooklyn Bred Thin Lite Traditional Pizza Crust, 2 count, 15 oz
$4.99$0.33/oz
1 cup shredded Mexican cheese
Sargento 4 Cheese Mexican Natural Cheese, 8 oz
Sargento 4 Cheese Mexican Natural Cheese, 8 oz
$3.99$0.50/oz
1 can (11 ounce) Green Giant Steam Crisp Mexicorn, drained
Not Available
¼ cup crumbled cotija cheese
Qué Gusto! Cotija Cheese, 10 oz
Qué Gusto! Cotija Cheese, 10 oz
$5.99
2 tablespoons chopped cilantro
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$2.49

Directions

  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:

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 425ËšF 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.