We dedicate this Mexican street corn flatbread to elote fans everywhere. It's all there on a grilled flatbread: sweet corn, mayo, Cotija, spices and lime.
Instructions
1
Grill the corn
2
Brush the ears of corn with 1 tablespoon of olive oil. Grill the corn, covered, over medium heat until it's lightly browned and tender, about 10 to 12 minutes, turning occasionally. Cool the corn slightly.
3
Remove kernels from the cobs
4
Once the corn is cool enough to handle, remove the corn kernels from the cobs and transfer them to a large bowl. Set them aside. Editor's Tip: The best way to cut corn off the cob is with a sharp knife. Use a towel or a baking sheet to collect the kernels.
5
Roll out the pizza dough
6
On a lightly floured work surface, roll or press the dough into a 15x10-inch oval (about 1/4-inch thick). Place the dough on a greased sheet of foil, then brush the top with 1 tablespoon of oil.
7
Cook the crust
8
Carefully invert the crust directly onto a grill rack, removing the foil. Brush the top with the remaining 1 tablespoon of oil. Grill the crust, covered, over medium heat until it's golden brown, about two to three minutes on each side. Remove it from the grill and let it cool slightly. Editor's Tip: Make it a pizza party and pair this recipe with other grilled pizza recipes.
9
Make the dressing and combine
10
To the bowl of corn kernels, add the mayonnaise, 3 tablespoons of cheese, 3 tablespoons of cilantro, lime juice, chili powder and pepper. Stir to combine.
11
Spread and serve
12
Spread the corn mixture over the warm crust, then garnish the Mexican street corn flatbread with the remaining cheese and cilantro. Cut it into slices and enjoy.
