Elote Flatbread

By Rachel Cooks

Ingredients

2 flatbreads ((see note))
1 tablespoon olive oil
1 cup corn kernels ((fresh, canned, or frozen; see note))
¼ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
¼ cup sour cream ((or full fat Greek yogurt))
2 tablespoons mayonnaise
1 tablespoon lime juice
½ teaspoon chili powder
½ cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

Prep Time15mins
Cook Time10mins
Servings4

Instructions

Preheat oven to 425°F and place the 2 flatbreads on a baking sheet. When oven is preheated, pre-bake flatbreads for 5 minutes (with no toppings).

Meanwhile, heat olive oil in a skillet over medium-high heat. Add the corn, salt, and pepper; cook 4 to 5 minutes, stirring occasionally, until lightly charred (if using frozen corn, it may take 7 to 8 minutes). The corn kernels should appear golden brown in spots, with some darker spots, but still be plump, not dried out or wrinkled.

In a small bowl, stir together the sour cream, mayonnaise, lime juice, and chili powder.

Spread a thin layer of the sour cream mixture over each pre-baked flatbread, then top evenly with corn and cotija cheese.

Bake 8 to 10 minutes, until warmed through and crisp on the edges. (Don’t let it get too brown.)

Let the flatbread cool for 5 minutes, then sprinkle with cilantro, and cut into wedges for serving (see note).