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Mexican Street Corn Flatbread
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Mexican Street Corn Flatbread
A delicious and vibrant Mexican-inspired flatbread recipe, loaded with the flavors of street corn, including grilled corn, onions, jalapeños, cilantro, and a sprinkle of cotija cheese. This recipe combines the perfect balance of crunchy, cheesy, spicy, and tangy flavors. Perfect for a quick weeknight dinner or a fun appetizer for your next gathering.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Spicy
Ingredients
1 package
Flatbread
120 Calories
1 cup fresh or frozen
Corn
80 Calories
1/2 cup diced
Onion
40 Calories
1/4 cup sliced
Jalapeño
20 Calories
1/4 cup chopped
Cilantro
20 Calories
1/2 cup crumbly
Cotija Cheese
100 Calories
2 tbsp liquid
Olive Oil
190 Calories
1 tbsp liquid
Lime Juice
5 Calories
to taste ground
Salt and Pepper
negligible Calories
Step-by-Step Instructions
1
Preheat your oven to 400°F (200°C). Roll out the flatbread to your desired thickness and place it on a baking sheet lined with parchment paper.
2
In a large bowl, whisk together the olive oil, lime juice, salt, and pepper. Add the diced onion, sliced jalapeño, and chopped cilantro to the bowl and toss to combine.
3
Spread the onion and jalapeño mixture evenly over the flatbread, leaving a 1-inch border around the edges. Top with the crumbly cotija cheese and sprinkle with a pinch of salt and pepper.
4
Bake the flatbread in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
5
Remove the flatbread from the oven and top with the grilled corn kernels. Drizzle with a squeeze of lime juice and sprinkle with a pinch of salt and pepper.
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Where cooking meets life and technology.
© 2025 Cooklaif