Labor Day Mexican Street Corn Flatbread
Celebrate Labor Day with this delicious twist on classic Mexican street corn. A creamy, zesty flatbread topped with charred corn and crumbled cotija cheese that is perfect for any holiday gathering.
Equipment
- Baking Sheets
- Mixing Bowl
Ingredients
- 1 lb pizza dough room temperature
- 1/2 cup sour cream
- 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 shredded mozzarella
- 1/2 cup cotija cheese crumbled, plus more for topping
- fresh cilantro chopped
Instructions
- Preheat oven to 425°F. Lightly dust two baking sheets with flour.
- On a floured surface, divide dough into two balls. Roll or stretch each into a 12x6-inch rectangle, then place on the prepared sheets.
- In a small bowl, mix sour cream, mayo, garlic, lime juice, chili powder, and salt. Set aside 1/4 cup of this sauce for drizzling later.
- Spread the remaining sauce evenly over both flatbreads. Top with corn, mozzarella, cotija, and a pinch of chili powder.
- Bake for 15–20 minutes, swapping the sheets halfway through, until the crust is golden and the cheese is bubbly.
- Drizzle with the reserved sauce, sprinkle with cilantro and extra cotija (if desired), and squeeze fresh lime juice on top. Serve warm.
Notes
Nutritional Information (per serving):
- Calories: 648
- Total Carbs: 45g
- Net Carbs: 42g
- Fats: 35g
- Protein: 20g
