Mexican Street Corn Flatbread Pizza | Grilled flatbread pizzas with Mexican Street Corn, cilantro, and Queso Blanco. Make this Elote Flatbread Pizza for a simple and delicious summer dinner paired with a side salad.
Nothing says summer to me more than grilled corn on the cob. We used to soak ears of corn in big bins of water, with the husks still on, and then grill them just like that, spraying them with water every now and then. Then I went to Mexico and discovered elote - or Mexican Street Corn.
Mexican street corn is an amazing mix of grilled corn, soaked in fresh lime juice, topped with mayo, crumbled cotija cheese and smoky chili powder.
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This elote pizza is the perfect thing to make this summer for an easy dinner because all you need to do is grill the corn, which only takes about 10 minutes.
I use a Costco flatbread as a shortcut instead of pizza crust, but you could definitely make pizza crust and it would be fantastic. If you need a recipe, try my easy Pizza Dough.
Pair the pizza with an easy side salad like my Mexican inspired chopped salad for a fresh and easy summer dinner.
Elote means corn cob in Spanish.
- Squeeze lime juice for the sauce, cutting extra wedges to garnish, optional
- Chop cilantro, optional
- Crumble cheese
About the ingredients for this recipe. See the recipe card below for exact amounts.
- corn cobs : I use 2 ears of corn for 4 smallish flatbreads, you can use more if you like.
- mayo : this is the base of the street corn sauce
- crumbled cheese : I was able to find a queso blanco for this recipe, but usually I don't have that available to me. I use feta to substitute because it's widely available where I live.
- chopped cilantro : I love cilantro and put it on everything, if you don't like it, either skip it or use fresh basil or parsley.
- lime wedges : I like to squeeze extra lime juice on the pizza because I like sour and tangy flavors.
How to Make Mexican Street Corn Flatbread Pizza
Start by preheating your BBQ to medium heat.
Make the sauce by combining the mayo, lime juice, chipotle chili powder, Queso Blanco or Cotija cheese, cilantro and salt and pepper. Set aside.
Grill the corn for 8-10 minutes, or to your liking. Let cool while you grill your flat breads for a minute or so on each side
Slice the kernels off of the corn cobs.
To make each flatbread, top with some of the sauce and spread it around. Then sprinkle on some corn, using about half a cob per flatbread. Add some extra cheese and cilantro if you like. Serve immediately with a wedge of lime. You can also sprinkle with Tajin, a chili lime seasoning.
Mexican Street Corn Flatbread Pizza
- 2 ears of corn
- 4 flatbreads
For the Sauce:
- ¼ cup mayonnaise
- ½ tablespoon lime juice (fresh)
- ¼ teaspoon chipotle chili powder
- ¼ cup queso blanco (or feta cheese)
- salt and pepper (to taste)
- queso blanco or cotija or feta (to garnish, optional)
- handful chopped cilantro (to garnish, optional)
- Preheat grill to medium high heat.
- Make the sauce: Combine all of the sauce ingredients and then set aside.
- Grill the corn for 8-10 minutes or to your liking, then set aside to cool.
- Grill each flatbread for a minute or two per aside, or to your liking before turning the grill off.
- Assemble the flatbread pizzas: Top each flatbread with a quarter of the sauce, corn from half a cob, and then top with extra cheese and cilantro. Slice and serve immediately.
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on July 24, 2019. Updated July 26, 2022 to provide clearer recipe information and nutritional information.
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