Labor Day Mexican Street Corn Flatbread
A festive and flavorful flatbread inspired by Mexican street corn. Perfect for Labor Day gatherings or a simple, delicious summer dinner!
Equipment
- Baking Sheets
- Mixing Bowl
Ingredients
Dough
- 1 lb pizza dough room temperature
Sauce & Toppings
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 2 cloves garlic finely chopped
- 2 Tbsp fresh lime juice
- 1/2 tsp chili powder plus more for sprinkling
- 1/2 tsp kosher salt
- 1 cup corn kernels fresh or thawed frozen
- 1 cup mozzarella shredded
- 1/2 cup cotija cheese crumbled
- fresh cilantro and lime wedges for serving
Instructions
- Preheat your 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 12 by 6 inches, then transfer to the prepared sheets.
- In a small bowl, stir together the sour cream, mayo, garlic, lime juice, chili powder, and salt. Set aside ¼ cup of this sauce for drizzling later.
- Spread the remaining sauce evenly over both flatbreads. Top with corn, mozzarella, cotija, and an extra sprinkle of chili powder.
- Bake for 15–20 minutes, swapping the sheet positions halfway through, until the crust is crisp and the cheese is golden and bubbly.
- Drizzle the reserved sauce over the hot flatbreads, then garnish with cilantro, extra cotija, and a squeeze of fresh lime juice. Slice and serve warm.
Notes
Nutritional Information (per serving):
Calories: 648 | Total Carbs: 45g | Net Carbs: 42g | Fats: 35g | Protein: 20g
Calories: 648 | Total Carbs: 45g | Net Carbs: 42g | Fats: 35g | Protein: 20g
