Name: Mexican Street Corn Flatbread
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: All-purpose flour, for dusting -; 1 lb. pizza dough, room temperature -; 1/2 c. sour cream -; 1/4 c. mayonnaise -; 2 cloves garlic, minced -; 2 tbsp. fresh lime juice -; 1/2 tsp. chili powder, plus more for sprinkling -; 1/2 tsp. kosher salt -; 1 c. corn kernels (preferably fresh) -; 1 c. shredded mozzarella -; 1/2 c. (or more) crumbled cotija cheese -; Chopped fresh cilantro and lime wedges, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Street Corn Flatbread

1. All-purpose flour, for dusting -

2. 1 lb. pizza dough, room temperature -

3. 1/2 c. sour cream -

4. 1/4 c. mayonnaise -

5. 2 cloves garlic, minced -

6. 2 tbsp. fresh lime juice -

7. 1/2 tsp. chili powder, plus more for sprinkling -

8. 1/2 tsp. kosher salt -

9. 1 c. corn kernels (preferably fresh) -

10. 1 c. shredded mozzarella -

11. 1/2 c. (or more) crumbled cotija cheese -

12. Chopped fresh cilantro and lime wedges, for serving -

How to cook deliciously - Mexican Street Corn Flatbread

1. Stage

Arrange racks in upper and lower thirds of oven; preheat to 425°. Lightly dust 2 baking sheets with flour.

2. Stage

On a lightly floured work surface, divide dough into 2 balls. Stretch or roll each ball to a rectangle about 12"-by-6". Transfer to prepared baking sheets.

3. Stage

In a small bowl, stir sour cream, mayonnaise, garlic, lime juice, chili powder, and salt. Remove 1/4 cup sauce and reserve.

4. Stage

Divide remaining sauce between 2 flatbreads. Top flatbreads with corn, mozzarella, cotija, and a sprinkle of chili powder.

5. Stage

Bake, rotating sheets from top and bottom after 10 minutes, until flatbreads are crisp on the bottom and browned and bubbling on top, 15 to 20 minutes.

6. Stage

Drizzle flatbreads with reserved dressing, sprinkle with cilantro and more cotija, if desired, and squeeze fresh lime juice on top.