Mexican Street Corn Flatbread Pizza
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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 -10 as appetizer; 2-4 as main dish
- 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.