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. That’s a good thing. It shows how strong and connected we are as a community. Plus now you as a reader, have all the variations of a single recipe you could ever possibly dream of. We’ve got you covered.
The other day I realized that I didn’t have any form of this classic recipe on my blog. Talk about blasphemous. So instead of packing my bags and calling it quits—I figured it’s better late than never—I decided to fix the situation right away. So here we are, Mexican Street Corn Flatbread is a thing and there’s no turning back now. Not that we want to because it has everything we love about Mexican grilled corn on top of pizza. Pizza and grilled corn and cheese. It’s like a food blogger’s dream come true.
It’s an easy recipe you can whip up in no time, made easier by the fact that you can make a few of the components ahead of time and just put everything together at the last minute right before serving. It’s stress free. These are the recipes that are important and much needed during the summer because we’re all too busy summer-ing and have no time to be kitchen-ing. It’s also a great way to use up all that corn that’s in season at the moment. I always end up buying a bunch and then have to idea what to do with it. Now it’s on top of a pizza and I feel like I’m just winning at life. Let’s all be winners.
Let’s start with the corn, which happens to be the main event. The star of this whole show. Remove the silk and husks from the corn and then place on a baking sheet or platter. Drizzle with oil and season with salt, pepper, and paprika (or cayenne pepper if you like the heat).
Fire up an outdoor grill and cook the corn, turning every once in a while, until charred all around, about 10 to 15 minutes.
**Tip: If you don’t have an outdoor grill, then you can use a stovetop grill pan. If you don’t have one of those either, then a broiler will work just as good. Plenty of options for you to choose from. All the options!**
Remove the corn from the grill and let rest on a baking sheet or platter, until completely cooled. It’ll make it easier to handle if they’re cool, when cutting the kernels off the cob.
While the corn cools, let’s work on the “sauce” for the pizza. I’m using “sauce” lightly because although yes it can be considered as a sauce, it’s more like a spread. A spread that you normally find on Mexican street corn. But it’s thinner than a spread, so it’s technically a sauce. Let’s make the sauce spread.
In a medium bowl, combine the crema (Mexican sour cream), mayo, cotija cheese, cilantro, lime juice, salt, pepper, cayenne, and coriander. Stir until smooth.
**Note: Crema is like a thinner version of sour cream, which you can find by the Mexican cheese and chorizo in the refrigerator section of the grocery store. That’s where the cotija will be as well. If you can’t find it, good ole sour cream will work too.**
Divide the dough in half, and then roll each half into two long thin rectangles.
**Note: They don’t have to be perfect, so roll them out with your hands or a rolling pin and just have your way with the dough. Show them who’s boss.**
**Note: I didn’t show the dough making process because it was super simple, but I’ll list the recipe at the bottom for you anyway. If you don’t have time to make your own or just don’t want to, store bought pizza dough will work great.**
Drizzle the dough with olive oil and then transfer to the hot grill or grill pan and cook for a few minutes on each side until crispy and golden brown.
**Tip: If using an outdoor charcoal grill, place the dough on the least hot spot on the grill. You don’t want to put it directly over the fire because it’ll cause the dough to burn before it gets a chance to cook.**
Top the flatbread with the sauce, making sure to spread it generously and evenly among each grilled bread. Cut the corn off the cob and then just make it rain down grilled corn. Cover the sauce completely with the corn kernels.
Sprinkle with more cotija cheese, drizzle with crema, dust with paprika or cayenne and then garnish with a few cilantro leaves and lime wedges.
Serve the flatbread immediately. I love this recipe because you don’t have to worry about cooking the flatbread in the oven. The toppings are served cold so you don’t have to worry about keep the flatbread hot or warm. It’s best eaten at room temperature, so it makes for the perfect summer outdoor appetizer.
If you want to prep some of these steps in advance here’s what you need to do: Make the dough the night before and keep in the fridge, well wrapped, until ready to grill. You can grill the corn and make the sauce, the night before as well. Then on the day of, all you need to do is grill the flatbread and top it with the sauce and grilled corn!
You can also just bake the dough in the oven, if grilling it isn’t your jam. Place the rolled dough onto an oiled baking sheet and bake in a 400ºF oven for about 15 to 20 minutes, or until golden brown and crispy. That would save you a bit of time and worry if you’re not comfortable grilling the dough.
Whether you’re throwing a summer BBQ or party and are in need of a new and exciting appetizer because you’re too tired of the ones you always make, or you are a fan of Mexican street corn and haven’t had it on flatbread yet, this recipe is the one for you. Bump up your summer food game and watch as you impress all of your friends and family. Enjoy!
- 3 ears of corn
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (or paprika)
- 1 cup Mexican crema (or sour cream)
- ½ cup mayo
- ¼ cup chopped fresh cilantro
- ½ cup crumbled cotija cheese, divided
- ¼ teaspoon ground coriander
- 1 lime, cut in half
- Flatbread dough (recipe follows)
- 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, ¼ 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 ¼ cup cotija cheese, drizzle with a bit more crema (or leftover sauce) and garnish with cilantro. Cut and serve immediately. Enjoy!
- 2 cups all-purpose flour
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- 2 1/4 teaspoons (1 1/4 ounce packet) active dry yeast
- 1/2 teaspoon ground coriander
- 3/4 cup warm water
- 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.
- Roll out the dough into small flatbreads or two large. Then grill or bake according to the recipe you need them for. Enjoy!
- Yield: 2 large or 6 small flatbreads