Mexican Street Corn Flatbread
- Preheat oven to 425ºF. Combine sour cream, mayonnaise, lime juice, garlic powder, and chili powder in a small bowl.
- Place flatbread on a large baking sheet and spread sour cream mixture evenly on top. Sprinkle with Mexican cheese and Mexicorn®. Bake for 10-12 minutes, until cheese is melted.
- Slice into six pieces. Top with cotija cheese and cilantro.
Tips:
This Mexican street corn pizza is best straight out of the oven, but it also reheats well, making it a good choice for bringing to a potluck. If you’re making it ahead of time, reheat it on a baking sheet in a preheated 425˚F oven for 4 to 5 minutes until it is warmed through. Or heat individual slices in the same way in a toaster oven. Serve with a Mexican-style salad of romaine lettuce, diced tomatoes, and avocados. Dress salad with lime juice and olive oil, then garnish with crumbled cotija cheese and Tajin seasoning.
Shop Ingredients
Directions
- Preheat oven to 425ºF. Combine sour cream, mayonnaise, lime juice, garlic powder, and chili powder in a small bowl.
- Place flatbread on a large baking sheet and spread sour cream mixture evenly on top. Sprinkle with Mexican cheese and Mexicorn®. Bake for 10-12 minutes, until cheese is melted.
- Slice into six pieces. Top with cotija cheese and cilantro.
Tips:
This Mexican street corn pizza is best straight out of the oven, but it also reheats well, making it a good choice for bringing to a potluck. If you’re making it ahead of time, reheat it on a baking sheet in a preheated 425˚F oven for 4 to 5 minutes until it is warmed through. Or heat individual slices in the same way in a toaster oven. Serve with a Mexican-style salad of romaine lettuce, diced tomatoes, and avocados. Dress salad with lime juice and olive oil, then garnish with crumbled cotija cheese and Tajin seasoning.