Mexican Street Corn Flatbread (Edit recipe)

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This delicious flatbread encompasses an array of bold summer flavors. Cut into bite sized pieces and it makes for the perfect cookout dish!

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4

Ingredients

2 whole Flatbread, **

Sauce

.33 cup Plain Greek Yogurt
0.25 cup Avocado Oil Mayonnaise
1 clove Garlic
1 whole Lime, Zest and juice
1 pinch Cayenne Pepper

For topping

1.5 cups Corn
.25 cup Onion, Sautéed
.33 cup Cotija Cheese
.33 cup Pepper Jack Cheese
.25 cup Cilantro

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine Greek yogurt, mayo, garlic, zest and juice of 1 lime, a pinch of cayenne pepper and a couple large pinches of salt
2. Place flatbreads on a baking sheet. Divide sauce between the two flatbreads, spreading it in an even layer, reserving 2-3 tablespoons of sauce for topping the flatbreads after they've baked
3. Top with onions & cheeses
4. Bake at 500 for 14-15min, then top with cilantro, remaining sauce, and a sprinkle more of cotija, and enjoy!

Notes

I used simple mills flat bread mix and made according to box. Any homemade or store bought flatbread will work

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	485
Fat:	28 g
Carbohydrates:	39 g
Protein:	17 g
Cholesterol:	56 g
Sodium:	1073 mg
Fiber:	3 g
Sugars:	8 g
Calculated per serving.