Ingredients
- 2 pre-made flatbreads or naan bread
- 2 cups corn kernels (fresh, frozen, or grilled)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt to taste
- 1 jalapeño, thinly sliced (optional)
Instructions
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Preheat oven to 400°F (200°C).
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In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper.
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Spread this mixture evenly over the flatbreads.
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Sprinkle corn kernels over the sauce.
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Bake for 10-12 minutes until the edges are crispy and golden.
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Remove from oven and top with crumbled cotija cheese, chopped cilantro, and jalapeño slices if using.
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Sprinkle with additional chili powder and a squeeze of lime juice.
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Slice and serve immediately.
Bite into this Mexican Street Corn Flatbread and let the explosion of flavors transport you to the vibrant streets of Mexico City! The creamy, spicy, tangy, and sweet notes dance together in perfect harmony, creating a fiesta in your mouth. It’s not just a meal; it’s a celebration of Mexican cuisine that’ll have you saying “¡Más por favor!” after every slice!
