Mexican Street Corn Flatbread Pizza is an easy, crowd-pleasing appetizer for summer entertaining! It’s everything you love about street corn but in a tasty flatbread bite! Plus, you can make this recipe in 30 minutes or less!
Disclosure: This post for Mexican Street Corn Flatbread Pizza is sponsored by Flatout Flatbread. Thank you for supporting brands that make Food, Folks and Fun possible!
Mexican Street Corn is THE summer eat for festivals, fairs, carnivals, backyard barbecues, or simply just because. Freshly grilled sweet corn, slathered with cheesy, creamy, spicy goodness… what’s not to love? This recipe delivers a twist on the classic Mexican Street corn recipe by loading up a Flatout Flatbread!
On the go, serving a large crowd, or not up for a full ear of corn, these bite-sized flatbreads offer a quick burst of flavor. Plus, once you add in the chorizo, it becomes a full meal. Be careful, once you start eating these flatbread pizza bites you might not want to share!
Cook’s Note – Mexican Street Corn Flatbread Pizza
- This recipe is great for an appetizer or even a meal. It will serve 8-10 as an appetizer or 2-4 as a meal.
- I highly recommend shredding the pepper jack cheese yourself, the pre-shredded variety sometimes doesn’t melt as nicely.
- **SPICE ALERT! Cayenne is a must with Mexican street corn, but it does add a pretty good kick. If you don’t like a lot of spice use chili powder, and if you don’t like spice at all then use paprika.
- For this Mexican Street Corn Flatbread Pizza recipe you could use frozen corn, but fresh is best. If you use frozen corn you will need to thaw and thoroughly drain it before it goes into the hot pan.
- **You WILL have extra Queso sauce when you make this recipe, and to me there is nothing wrong with a little extra Queso sauce kicking around in the fridge! Just simply place it in an air-tight container and store it in the refrigerator. Reheat in the microwave at 50% power for 30 seconds, stir and then repeat until the Queso sauce is warm.
- 12 ounces chorizo
- STREET CORN:
- 2 Tablespoons salted butter
- 3 cups fresh corn (from about 4 large ears of corn)
- 2 Tablespoons mayonnaise
- QUESO SAUCE:
- 1 cup half and half
- 1 Tablespoon cornstarch
- 8 ounces pepper jack cheese, shredded
- ¼ teaspoon salt
- FLATBREAD AND TOPPINGS:
- 2 Rustic White Flatout Flatbreads
- 2 Tablespoons cotija cheese
- 2 Tablespoons cilantro, chopped
- Cayenne to taste
- Lime wedges
- Preheat oven to 375 degrees F, and line a baking sheet with parchment or silicone baking mat; set aside.
- Preheat medium non-stick skillet over medium-high heat. Remove chorizo from casings and cook in skillet. Break meat apart with back of wooden spoon and cook until meat is completely separated and bubbly, about 5 minutes. Remove chorizo from pan using a slotted spoon and let drain on a paper towel-lined plate. Set aside until ready to use.
- MEXICAN STREET CORN: In a large, heavy-bottomed pan melt butter over medium-high heat. Add corn to pan and give it a good shake so corn is in an even layer. Let corn sit for 2-3 minutes so some of the kernels char. Stir corn, shake into an even layer again, and let sit 2 more minutes to get some more charring. Transfer corn to medium bowl, and mix in mayonnaise. Set aside until ready to use.
- QUESO SAUCE: In a medium saucepan off heat add half and half and cornstarch. Whisk until there are just a few clumps. Move saucepan to burner and heat over medium heat until mixture simmers, whisking occasionally to break up any remaining clumps. Reduce heat to low and whisk in shredded cheese until melted. Cover, and set side.
- PUTTING IT ALL TOGETHER: Place flatbreads on prepared baking sheet and bake for 2 minutes. Then layer each flatbread evenly with chorizo, ¼ cup Queso sauce, and 1 ½ cups of corn. Bake for 4-5 more minutes. Garnish flatbread pizzas with more Queso sauce, cotija cheese, cilantro, cayenne, and lime wedges. Slice flatbread in half the long way, and then crosswise into squares. Serve immediately.