Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down during the summer by grilling this fresh flatbread outdoors. —Amanda Phillips, Portland, Oregon
Grilled Elote Flatbread
Updated on Dec. 13, 2023
Grilled Elote Flatbread
Prep Time
20 min
Cook Time
15 min
Yield
12 servings
Ingredients
- 2 medium ears sweet corn, husked
- 3 tablespoons olive oil, divided
- 1 pound fresh or frozen pizza dough, thawed
- 1/2 cup mayonnaise
- 1/3 cup crumbled Cotija cheese, divided
- 1/3 cup chopped fresh cilantro, divided
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/8 teaspoon pepper
Directions
- Brush corn with 1 tablespoon oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; transfer to a large bowl.
- On a lightly floured surface, roll or press dough into a 15x10-in. oval (about 1/4 in. thick); place on a greased sheet of foil. Brush top with 1 tablespoon oil.
- Carefully invert crust onto grill rack, removing foil. Brush top with remaining 1 tablespoon oil. Grill, covered, over medium heat until golden brown, 2-3 minutes on each side. Remove from grill; cool slightly.
- Add mayonnaise, 3 tablespoons cheese, 3 tablespoons cilantro, lime juice, chili powder and pepper to corn; stir to combine. Spread over warm crust. Sprinkle with remaining cheese and cilantro.
Nutrition Facts
1 piece: 211 calories, 13g fat (2g saturated fat), 4mg cholesterol, 195mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 5g protein.
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