Are you ready to tantalize your taste buds with something truly extraordinary? The Mexican Street Corn Flatbread Pizza is your passport to a fiesta of flavors! This vibrant dish combines the joy of street food with the comfort of pizza, creating an irresistible treat that you’ll crave time and time again.
Why You’ll Love This Recipe
- Burst of Flavor: Every bite of this pizza delivers a delightful mix of sweet, spicy, and savory sensations.
- Easy to Make: It’s perfect for those busy weeknight dinners when you need something quick yet sensational.
- Customizable: You can tweak the ingredients to suit your dietary preferences without compromising on taste.
- Perfect for Sharing: This dish is a crowd-pleaser and works lovely for gatherings and casual get-togethers.
Ingredients You’ll Need
Let’s dive into this delightful mix! You’ll find that each ingredient brings a special touch, turning this Mexican Street Corn Flatbread Pizza into a colorful, tasty masterpiece.
- Flatbreads: Use store-bought naan for convenience or homemade flatbread for a personal touch.
- Sour Cream and Mayonnaise: These create a creamy base that balances the spices and adds richness.
- Garlic, Lime Zest, and Juice: These offer fresh, zesty notes that lift the entire dish.
- Corn: Provides a sweet crunch, reminiscent of authentic street corn.
- Pepper Jack Cheese: Melty and spicy, it adds a luscious layer that blankets the toppings.
- Cotija or Queso Fresco: Crumbly and tangy, these cheeses add an authentic Mexican flair.
- Chili Powder: Optional for those who love an extra kick.
Variations
This recipe is incredibly versatile! Feel free to modify it to cater to different taste buds or dietary requirements. Here are some delightful twists you can try.
- Vegetarian Delight: Swap the cotija with a plant-based cheese to keep it vegetarian yet delightfully cheesy.
- Spice Lover’s Edition: Add sliced jalapeños or a dash of hot sauce for an extra spicy punch.
- Protein Boost: Add cooked, shredded chicken or chorizo for a meaty version that satisfies heartier appetites.
How to Make Mexican Street Corn Flatbread Pizza
Step 1: Prepare the Sauce
Combine the sour cream, mayonnaise, minced garlic, lime zest, and juice, and cayenne pepper in a bowl. Add a pinch of Kosher salt to balance all the flavors. This sauce is the heart of your Mexican Street Corn Flatbread Pizza, lending it a creamy yet zesty finish.
Step 2: Assemble the Flatbreads
Spread the prepared sauce evenly over the flatbreads, reserving some for drizzling later. Sprinkle the shredded pepper jack cheese evenly, followed by a generous scattering of corn and cotija cheese. A dusting of chili powder adds that classic street corn vibe!
Step 3: Bake to Perfection
Bake the pizzas in a preheated 500-degree oven for 14-16 minutes, allowing the edges to crisp up and the cheese to melt beautifully. Broil for an additional 1-2 minutes if you prefer a golden-brown finish on your cheese.
Pro Tips for Making Mexican Street Corn Flatbread Pizza
- Sauce Perfection: For an extra burst of flavor, let the sauce sit for a few minutes before spreading it to let the garlic and lime meld beautifully.
- Cheese Choices: If you’re feeling adventurous, try a blend of cheeses for varied textures and melting points.
- Optimal Baking: Keep a close watch during the final broil; a perfect golden top finishes this pizza with an irresistible appeal.
- Corn Crunch: Sauté your corn with a little oil beforehand for added crunch and depth of flavor.
How to Serve Mexican Street Corn Flatbread Pizza
Garnishes
Top your Mexican Street Corn Flatbread Pizza with fresh chopped cilantro and a sprinkle of extra cotija cheese. A drizzle of reserved sauce ties everything together with a creamy finish.
Side Dishes
A light arugula salad complements this vibrant pizza wonderfully, or go for classic tortilla chips and guacamole to keep the Mexican theme going strong.
Creative Ways to Present
Serve this pizza sliced in rustic wedges on a wooden board for a relaxed family style meal. For a more playful take, slice into square bites and serve on colorful platters during parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap your leftovers in foil or store in an airtight container and refrigerate for up to 3 days, ensuring they stay fresh and tasty for a quick lunch or dinner.
Freezing
For longer storage, freeze the pizzas after baking but before adding fresh garnishes. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven to recapture that crispy edge.
Reheating
To bring your pizza back to life, reheat in a 350-degree oven for about 10 minutes. Avoid the microwave to keep the crust delightfully crisp!
FAQs
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Can I use fresh corn instead of canned?
Absolutely! Fresh corn adds a wonderful crunch and sweet flavor. Simply grill or boil it beforehand to soften slightly.
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Is there a gluten-free option for the flatbread?
Yes, you can use a gluten-free flatbread base available in most supermarkets, or make your own with gluten-free flour for a homemade touch.
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What if I can’t find cotija cheese?
If cotija isn’t available, feta cheese is a great substitute that offers a similar texture and tanginess.
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Can I make this without an oven?
A stovetop griddle works well! Cover and cook over medium heat until the cheese melts and the bottom crisps up nicely.
Final Thoughts
There you have it—a delightful, flavor-packed Mexican Street Corn Flatbread Pizza that brings joy to any table. I hope you give it a try and let it become a beloved staple in your recipe collection. Gather your friends and family, and prepare for a culinary celebration!
Print
Mexican Street Corn Flatbread Pizza Recipe
- Prep Time: 5 minutes
- Cook Time: 16 minutes (including broiling)
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Street Corn Flatbread Pizza combines the smoky flavors of roasted corn and spicy chili with creamy toppings and melted cheese on crispy flatbread, creating a perfect quick and flavorful appetizer or main dish inspired by classic street corn.
Ingredients
For the Flatbread and Toppings
– 2 flatbreads (store bought naan or homemade flatbread)
– 1/3 cup shredded pepper jack cheese
– 1/3 cup crumbled cotija or queso fresco
– 1 (15 oz.) can corn, drained
– 1/4 teaspoon chili powder (optional)
– Kosher salt
Sauce and Seasoning
– 1/3 cup sour cream
– 1/4 cup mayonnaise
– 1 clove garlic, minced
– Zest of 1 lime
– Juice of 1 lime (about 1 tablespoon)
– Pinch cayenne pepper
– Fresh chopped cilantro (for garnish)
– Lime wedges (for serving)
Additional Toppings and Garnishes
– Crumbled cotija cheese
– Fresh chopped cilantro for garnish
– Lime wedges for serving
Instructions
- Preheat Oven: Heat your oven to 500°F (260°C) and place a baking sheet inside to heat up.
- Prepare the Sauce: In a bowl, combine sour cream, mayonnaise, minced garlic, lime zest, lime juice, a pinch of cayenne pepper, and a couple of large pinches of kosher salt. Mix until smooth and set aside.
- Assemble Flatbreads: Place the flatbreads on the hot baking sheet. Spread the majority of the sauce evenly over each flatbread, reserving 2-3 tablespoons for drizzling after baking.
- Add Cheese and Corn: On top of the sauce, evenly distribute shredded pepper jack cheese, followed by the drained corn, and then sprinkle with crumbled cotija cheese.
- Season and Bake: Sprinkle chili powder and additional salt over the toppings. Bake in the oven for 14-16 minutes, until the cheese is melted and bubbly.
- Broil for Finish: Switch to broil mode and broil for 1-2 minutes to slightly char the toppings, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven, drizzle with the remaining sauce, garnish with chopped cilantro, and serve with lime wedges for added zest.
Notes
- Use store-bought naan or homemade flatbread based on preference; both work well for this recipe.
- Adjust chili powder based on your spice preference.
- For extra flavor, lightly char the flatbreads on the stovetop grill pan before baking.
- Serve immediately for best texture and flavor.
- You can prepare the sauce ahead of time and refrigerate until ready to assemble.
Nutrition
- Serving Size: 1 slice (about 1/8 of the pizza)
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
