Why You’ll Love This Recipe
- Outdoor-Friendly: Keep your kitchen cool by grilling everything outdoors.
- Quick and Easy: Ready in under 40 minutes.
- Vibrant Flavors: Combines sweet, tangy, spicy, and savory elements.
- Customizable: Easily add your favorite toppings or sauces.
- Crowd-Pleaser: A unique dish that’s great for BBQs and casual dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium ears sweet corn, husked
- 3 tablespoons olive oil, divided
- 1 pound fresh or frozen pizza dough, thawed
- 1/2 cup mayonnaise
- 1/3 cup crumbled Cotija cheese, divided
- 1/3 cup chopped fresh cilantro, divided
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/8 teaspoon pepper
Directions
- Brush the corn with 1 tablespoon olive oil and grill, covered, over medium heat for 10-12 minutes, turning occasionally until lightly browned and tender.
- Cool slightly, then cut the corn from the cobs and transfer to a large bowl.
- On a lightly floured surface, roll or press the pizza dough into a 15×10-inch oval, about 1/4-inch thick, and place on a greased sheet of foil.
- Brush the top of the dough with 1 tablespoon olive oil.
- Carefully invert the dough onto the grill rack, removing the foil, and brush the top with the remaining olive oil.
- Grill, covered, over medium heat until golden brown, about 2-3 minutes per side.
- Remove from grill and cool slightly.
- Add mayonnaise, 3 tablespoons Cotija cheese, 3 tablespoons cilantro, lime juice, chili powder, and pepper to the grilled corn; stir to combine.
- Spread the corn mixture over the grilled flatbread and sprinkle with the remaining cheese and cilantro.
- Serve warm.
Servings and Timing
- Servings: 12 servings
- Prep Time: 20 minutes
- Grill Time: 15 minutes
- Total Time: 35 minutes
Variations
- Add Protein: Top with grilled chicken, shrimp, or steak slices.
- Cheese Options: Substitute Cotija with feta or queso fresco.
- Spicy Kick: Add jalapeño slices or a sprinkle of cayenne pepper.
- Extra Saucy: Drizzle with sour cream or Mexican crema before serving.
Storage/Reheating
- Storage: Store leftovers wrapped tightly in foil or in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm in a 350°F oven for about 5-7 minutes until heated through and crisp.
FAQs
Can I use frozen corn for this recipe?
Yes, thawed and grilled frozen corn will work if fresh corn isn’t available.
Can I grill the dough ahead of time?
Yes, you can grill the flatbread a few hours ahead and reheat slightly before topping and serving.
What if I don’t have a grill?
You can cook the corn and flatbread on a grill pan or under a broiler.
Can I substitute mayonnaise?
Greek yogurt or a combination of sour cream and lime juice can be used instead of mayonnaise.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator and reheat in the oven for best texture.
Can I make this gluten-free?
Yes, use gluten-free pizza dough to make it gluten-free.
How spicy is this recipe?
It has a mild kick; you can adjust the heat by adding more chili powder or fresh jalapeños.
What type of pizza dough should I use?
Store-bought or homemade traditional pizza dough both work well.
Can I add more vegetables?
Absolutely, grilled bell peppers or onions would be delicious additions.
Is Cotija cheese necessary?
Cotija adds authentic flavor, but feta cheese is a great substitute if needed.
Conclusion
Grilled Elote Flatbread brings the beloved flavors of Mexican street corn to a crisp, smoky flatbread, creating a dish that’s vibrant, savory, and perfect for summer gatherings. With its quick prep, simple ingredients, and unforgettable taste, this recipe is sure to be a standout at your next BBQ or outdoor dinner!
Print
Grilled Elote Flatbread
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Grilled Elote Flatbread is a vibrant, smoky twist on Mexican street corn, featuring grilled sweet corn mixed with creamy mayo, Cotija cheese, fresh cilantro, and lime, all served over a crispy, golden flatbread. Perfect for summer BBQs and casual gatherings, this quick and easy recipe bursts with bold flavors and fun textures!
Ingredients
2 medium ears sweet corn, husked
3 tablespoons olive oil, divided
1 pound fresh or frozen pizza dough, thawed
1/2 cup mayonnaise
1/3 cup crumbled Cotija cheese, divided
1/3 cup chopped fresh cilantro, divided
1 tablespoon lime juice
1/2 teaspoon chili powder
1/8 teaspoon black pepper
Instructions
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Brush corn with 1 tablespoon olive oil and grill over medium heat for 10-12 minutes, turning occasionally, until browned and tender.
-
Cool slightly, cut kernels from the cobs, and transfer to a large bowl.
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On a lightly floured surface, roll or press pizza dough into a 15×10-inch oval about 1/4-inch thick; place on greased foil.
-
Brush dough with 1 tablespoon olive oil, invert onto grill rack, remove foil, and brush top with remaining oil.
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Grill over medium heat until golden, about 2-3 minutes per side.
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In the bowl with corn, mix in mayonnaise, 3 tablespoons Cotija cheese, 3 tablespoons cilantro, lime juice, chili powder, and black pepper.
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Spread corn mixture over grilled flatbread and sprinkle with remaining cheese and cilantro.
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Serve warm.
Notes
Substitute Cotija cheese with feta or queso fresco if needed.
Add jalapeños or cayenne for a spicier kick.
Grill the flatbread ahead of time and reheat before assembling if desired.
For a lighter twist, swap mayonnaise for Greek yogurt or a sour cream-lime mix.
Gluten-free dough can be used for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Grilling
- Cuisine: Mexican
