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.

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.

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