Mexican Street Corn Flatbreads
Servings: 4 servings
Ingredients
- 1/2 cup crumbled cotija or queso fresco cheese
- 1 tbsp cilantro chopped
Flatbread
- 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
Corn
- 16 oz frozen sweet corn
- 3 tbsp butter
- 3 tsp Trader Joe's Everything but the Elote Seasoning Blend
- salt and pepper to taste
Instructions
Flatbread
- 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.
Aioli
- Whisk mayonnaise, minced garlic, lime juice, and chipotle chile powder. Add salt and pepper to taste. Chill until ready to use.
Corn
- 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.
Notes
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.