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My recipe for Charred Mexican Street Corn Flatbread Pizza is perfect for enjoying one of the summer’s greatest vegetables; Corn. It’s perfect for an appetizer or an entree to serve at your summer party.
- Key Ingredients:
- How do you make Charred Mexican Street Corn Flatbread Pizza Recipe?
- Frequently Asked Questions
- What is chihuahua cheese?
- Can you make it ahead?
- Latest Recipe Video:
- Substitution Options:
- what to serve with Charred Mexican Street Corn Flatbread Pizza?
- Meal Ideas:
- Charred Mexican Street Corn Flatbread Pizza Recipe
To make this delicious charred Mexican street corn flatbread pizza, you will need the following key ingredients:
The corn will add a sweet and roasted flavor to these flatbreads.
The mayonnaise will add a creamy base to the flatbreads. 98% of the cooking is already done so don’t be alarmed about heating the mayonnaise.
Cholula hot sauce
This is my favorite Mexican hot sauce. It has the right amount of spice and vinegar to bite. I love.
A traditional Latin seasoning that’s spicy, bright, and salty.
This Mexican cheese provides the creamy cheesiness that mozzarella provides to pizza.
Using a store-bought rotisserie chicken makes this flatbread a complete meal.
Finishing the Mexican street corn with Cotija cheese is a tradition. It adds a sharp, salty finish to the flatbreads the same way grated parmesan does for pizzas.
A traditional garnish for Mexican street corn.
How do you make Charred Mexican Street Corn Flatbread Pizza Recipe?
Making Mexican street corn flatbread pizza will take some time to complete but the final results are worth the work. Check my substitutions section for tips on how to save time.
On each flatbread, spread 2 heaping tablespoons of mayonnaise sauce over flatbread. Add 1 cup of chihuahua cheese, ½ shredded chicken, red onions, jalapenos, ¼ cup charred corn, and 2 tablespoons queso fresco. Bake for 25 minutes, until cheese, is melted. Transfer to a cutting board, cut flatbread, and garnish with Cotija and cilantro. Serve each flatbread with a wedge of lime.
Frequently Asked Questions
Here are answers to some of the most frequently asked questions about charred Mexican street corn flatbread pizza:
Mexican corn is traditionally known as Elotes. Elotes are corn on the cob that has been roasted and charred. They’re served with mayonnaise, Tajin or chili powder, lime juice or lemon juice, and Mexican cheese.
There are many variations of Mexican Corn style dishes but this recipe for charred Mexican street corn flatbread pizza will show you how to put a twist to this loved dish.
Cotija cheese and queso fresco are only the same in their characteristics of being crumbly and mild-flavored. They are made differently:
Cotija cheese is a cow’s milk cheese from Mexico. Its texture comes from being aged for at least six months, and its flavor is salty with hints of earthiness and sweetness.
Queso Fresco is a fresh white Mexican cheese that is a mild and creamy flavor.
There are two ways fast ways that I recommend you remove corn silk. The first is to use an unused toothbrush and brush the corn silk away. The second is to place the corn over a burner and rotate every 30 seconds until all the corn silk is burned off.
You can char the corn on the cob by grilling it over an open flame, or by using a grill pan. Char the corn until you see black spots, then let cool and cut off kernels from the cob with a sharp knife.
– Grill on medium-high heat for about five minutes per side to char all sides of the cobs.
– Cook in oven at 450 degrees Fahrenheit (230 Celsius) for approximately 15 minutes.
– Wrap aluminum foil around each ear of corn before grilling them to prevent burning while still getting a charred flavor.
What is chihuahua cheese?
Chihuahua cheese is a white Mexican cheese that is named after the state of Chihuahua. It’s a semi-soft, moist, and mild-tasting cheese with notes of cream flavor.
Can you make it ahead?
Fridge: Pizza Dough: You can make the pizza dough 3 days in advance. Keep in an airtight container in the refrigerator for 1 week.
Charred Mexican Street Corn Flatbread Pizza: Keep in an airtight container in the refrigerator for 1 week.
Freezer: Pizza Dough: You can make the pizza dough in advance. Keep in a freezer airtight container in the freezer for 30 days. Thaw 24 hours in the refrigerator before using.
Reheat: Charred Mexican Street Corn Flatbread Pizza: Reheat in a 350°F degree oven for 5-8 minutes.
Latest Recipe Video:
Common One to One Substitutions:
Your Favorite Hot Sauce = Cholula Hot Sauce
Grated Parmesan = Cotija
Crumbled Feta = Queso Fresco
Shredded Mozzarella = Oaxaca
Store-Brought Dough = Homemade Pizza Dough
what to serve with Charred Mexican Street Corn Flatbread Pizza?
If you want to change up your dinner routine, this recipe for charred Mexican street corn flatbread pizza is a fun and easy way to do so. I’ve provided the full instructions on how to make it below.
Once you try out this recipe, be sure to let me know what you think! If you have any questions about making this dish or our recommendations? Please leave them in the comment section below.
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Charred Mexican Street Corn Flatbread Pizza Recipe
- 1 cup + 1 tablespoon warm low sodium chicken stock
- 1 package of active dry yeast
- 3 cups unbleached all-purpose flour plus more for kneading
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon dry oregano
- 6 tablespoons avocado oil
Mexican Street Corn Toppings:
- 4 ears corn shucked
- 2 tablespoons kosher salt
- ½ cup mayonnaise
- 2 tablespoons Cholula hot sauce
- 1 tablespoon tajin seasoning
- 2 cups chihuahua cheese
- 1 rotisserie chicken shredded and skinned, removed
- ½ medium red onion sliced thin
- 3 jalapenos sliced thin
- 4 oz. Queso Fresco crumbled
- ½ cup Cotija cheese
- ½ cup chopped cilantro
- 1 lime cut in 8 wedges garnish
- Make Flatbreads Pizza: In a large bowl stir together the chicken stock and yeast. Stir in 1 cup of flour and 2 tablespoons avocado oil, until smooth, set aside for 5 minutes until little bubbles start to rise to the top.
- In another bowl, combine 2 cups flour, sugar, salt, and oregano. Stir the dry ingredients into the yeast bowl until a soft ball of dough forms. Transfer dough to a lightly floured surface, and knead dough 60 times until dough is smooth. Shape into a ball, place in a bowl that has 1 tablespoon of oil, place dough in top side down to coat with oil, flip over, cover with a towel or plastic wrap, and place in a warm spot for 45 minutes to 1 hour, until the dough has doubled in size.
- Char Corn: While dough rises, fill a large pot halfway with water with 2 tablespoons of salt, bring to a boil over high heat. Add the corn, cover, and cook for 5 minutes until corn becomes a bright yellow. Remove corn and evenly char corn over an open flame. Once the corn is evenly charred, slice corn off the cob, place corn kernels in a medium bowl.
- Mayonnaise Sauce: In a small bowl, combine mayonnaise, hot sauce, and tajin.
- Preheat the oven to 450°F degrees. Move the oven rack to the middle of the oven. Lightly dust a surface and a rolling pin with flour, cut dough in half. Then roll out into a football shape that’s 1/8 inch thick. Pierce dough all over with a fork. Place dough on an oiled parchment-lined baking pan.
- On each flatbread, spread 2 heaping tablespoons of mayonnaise sauce over flatbread. Add 1 cup of chihuahua cheese, ½ shredded chicken, red onions, jalapenos, ¼ cup charred corn, and 2 tablespoons queso fresco. Bake for 25 minutes, until cheese, is melted. Transfer to a cutting board, cut flatbread, and garnish with Cotija and cilantro. Serve each flatbread with a wedge of lime.
Grated Parmesan = Cotija, Crumbled Feta = Queso Fresco, Shredded Mozzarella, Shredded Oaxaca = Chihuahua, Store-bought Pizza Dough = Fresh Pizza Dough