Breads & Bakingbellyfull5.0
Mexican Street Corn Flatbread
With a seasoned Mexican crema sauce, corn kernels, red onions, and two different types of cheese, this Mexican Street Corn Flatbread is a fun riff on classic Mexican street food. It's super flavorful and ready in just 20 minutes for an easy appetizer, snack, or lunch!
👥 8 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 10 min🔥 Cook: 12 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- bowl
- mixing bowl
📝 Preparation Steps
1
Preheat the oven to 400 degrees F.
2
Place Naan on a baking sheet and lightly brush a little olive oil on them.
olive oil (, for brushing)
3
In a mixing bowl, combine the Mexican Crema, mayonnaise, garlic, lime juice, and all the seasonings.
mayonnaise3 tablespoonsgarlic (, finely minced)1 clovefresh lime juice1 tablespoon
4
Divide the sauce between the two naan, spreading it in an even layer, reserving about 3 tablespoons of sauce for drizzling once the flatbreads have baked.
5
Sprinkle naan with the mozzarella and cotija cheese, followed by the corn kernels and red onion. Finish with a scant dusting of more chili powder.
6
Bake for about ⏱️ 12 minutes or until just golden.
7
Drizzle with remaining sauce, garnish with cilantro, cut into wedges, and serve warm.
Nutrition Facts
calories
187 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
398 mg
protein Content
5 g
trans Fat Content
0.01 g
cholesterol Content
20 mg
carbohydrate Content
17 g
saturated Fat Content
3 g
unsaturated Fat Content
4 g
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