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Mexican Street Corn Flatbread Recipe

Nothing is better in the summer than eating Mexican Street Corn. It’s so much better than having regular corn on the cob. When Trader Joe’s came out with their Everything but the Elote seasoning blend I was beyond excited. It became even easier to make Mexican street corn, because all the spices were now in one bottle. This Mexican Street Corn Flatbread recipe was inspired by me trying to come up with additional ways to use their seasoning blend and put Mexican street corn in even more things.

I know not everyone can go to Trader Joes to get the seasoning blend. I actually bought it on Amazon because I’ve been stuck at home. If you cant buy it, you can make your own blend at home and still make this recipe. For that you can use paprika, cumin, chipotle powder, chili powder, salt and pepper.  The exact amounts are in my recipe notes below. This blend comes close to their seasoning blend, but if you can get the seasoning blend from Trader Joe’s I highly recommend it. It’s so flavorful and so much easier than having to make your own blend.

Nothing but the Elote seasoning

For the Flatbread

My Mexican Street Corn Flatbread recipe involves making an easy, yeast-less, flatbread dough. It really doesn’t take that much time or effort to make the flatbreads from scratch. But you can definitely swap that part out and just use packaged flatbreads from a store. For store bought flatbreads heat them up in the oven or grill based on the packaged directions. This would cut down on the time for this recipe and make it quicker and easier, but I prefer making my own dough. I just think it turns out better this way. The flatbread recipe here makes very large flatbreads, so this recipe is easily enough for 4 people to eat. If you use smaller packaged flatbreads you can probably make 4 small flatbreads with these ingredients rather than 2.

For the Mexican Street Corn

I also cheated and used frozen corn in this recipe. It’s obviously more authentic to grill the corn, but this way is easier and you wont have to cut the corn off of a cob. You just rinse the frozen corn in cold water to get the ice off, and then cook it in a pan with butter and add the seasoning.

For the aioli

The chipotle aioli is my favorite part of this recipe, it’s so good I think it should be put on everything. Its not too spicy, and really gives a nice creamy texture to the flatbread. It’s also very easy to make, you just whisk everything together and it’s ready to go.

Putting the Mexican Street Corn Flatbread together

To finish this recipe you take the flatbreads and spread the chipotle aioli on top, then add the cooked and seasoned corn, top it with lots of cotija or queso fresco cheese and add some cilantro and its ready to eat. Theres no need to heat up anything after the flatbreads are done.

A full Mexican Street Corn Flatbread
Cut up Mexican Street Corn Flatbread
Mexican street corn flatbread
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Mexican Street Corn Flatbreads

Prep Time30 minutes
Cook Time15 minutes
Cuisine: Mexican
Keyword: corn, flatbread, mexican street corn
Servings: 4 servings


  • 1/2 cup crumbled cotija or queso fresco cheese
  • 1 tbsp cilantro chopped


  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 cup water
  • 3 tbsp olive oil

Chipotle Aioli

  • 1/2 cup mayonnaise
  • 1 garlic clove minced
  • 1 tsp lime juice
  • 1/2 tsp chipotle chile powder
  • salt and pepper


  • 16 oz frozen sweet corn
  • 3 tbsp butter
  • 3 tsp Trader Joe's Everything but the Elote Seasoning Blend
  • salt and pepper to taste



  • Preheat the oven to 500 degrees Fahrenheit.
  • In mixing bowl combine flour, salt, water and olive oil and mix until a dough ball forms.
  • Transfer dough ball to a lightly floured surface and knead until the dough is smooth.
  • Divide the dough into two balls. Use a rolling pill to roll the dough into long ovals, about 1/4 inch thick. Spray 2 cookie sheets with nonstick spray, transfer one flatbread to each cookie sheet. Poke the flatbreads all over with a fork.
  • Bake for 10-15 minutes, until the crust is golden brown.


  • Whisk mayonnaise, minced garlic, lime juice, and chipotle chile powder. Add salt and pepper to taste. Chill until ready to use.


  • Place corn in a colander and rinse with cold water until the ice is gone. Make sure excess water is drained out of the corn.
  • In a medium sized skillet, cook corn and butter over medium-high heat until the butter is melted and the corn is hot (approximately 5 minutes)
  • Add the Everything but the Elote Seasoning and salt and pepper to taste.

Putting it all Together

  • Spread 1/2 of the Chipotle Aioli onto each baked flat bread. On top of the aioli add the seasoned corn. Sprinkle the crumbled cheese on top of (and around) the season corn. Add the chopped cilantro on top of everything. Cut the flatbread into pieces and serve.


If you cant get Trader Joe’s Everything but the Elote seasoning you can make a copycat using 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp chipotle powder, 1/2 tsp chili powder, 1/4 tsp salt and a pinch of pepper.  

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