Best Labor Day Mexican Street Corn Flatbread
A delicious fusion flatbread perfect for Labor Day. Topped with creamy street corn, cotija, and fresh lime, it's the ultimate summer comfort food.
Equipment
- Baking Sheets
Ingredients
- 1 lb pizza dough at room temperature
Creamy Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic finely chopped
- 2 Tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
Toppings
- 1 cup corn kernels preferably fresh
- 1 cup shredded mozzarella
- 1/2 cup cotija cheese crumbled
Instructions
- Preheat the oven to 425°F. Lightly dust two baking sheets with flour.
- On a floured surface, divide the dough into two balls. Stretch or roll each into a rectangle about 12x6 inches. Transfer to the prepared sheets.
- In a small bowl, mix sour cream, mayonnaise, garlic, lime juice, chili powder, and salt. Set aside 1/4 cup of this sauce for later.
- Spread the remaining sauce evenly over both flatbreads. Top with corn, mozzarella, cotija cheese, and a sprinkle of chili powder.
- Bake on the upper and lower oven racks for 15–20 minutes, swapping the sheets halfway, until the flatbreads are crisp and golden.
- Drizzle with the reserved sauce, sprinkle with cilantro and extra cotija (if desired), and squeeze fresh lime juice on top. Serve warm.
Notes
Nutrition Information (Per Serving): Calories: 648 kcal. Other macro-nutrients not specified.
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