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.
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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.
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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
