If you love the creamy, smoky, and spicy flavors of Mexican street corn but want to enjoy them in a fun new form, this Elote-Style Flatbread Recipe is exactly what you need. It takes everything wonderful about elote—the fire-roasted corn, the zesty TajÃn seasoning, the tangy crema, and the fresh cilantro—and transforms it into a warm, cheesy flatbread that’s perfect for sharing or savoring all to yourself. It’s vibrant, comforting, and packed with bold flavors that will have you coming back for more.
Ingredients You’ll Need
This Elote-Style Flatbread Recipe shines because of its straightforward ingredients. Each component plays a vital role, contributing texture, flavor, and color that make every bite a joyous experience.
- Fire-roasted corn (2 cups): Whether fresh, frozen, or canned, this corn gives the flatbread an irresistible smoky sweetness that anchors the dish.
- Red onion (4 thin slices, halved): Adds a sharp crunch and vibrant color that cuts through the richness.
- Vegan mozzarella (7 ounces, finely shredded): Melts beautifully for that perfect gooey, cheesy texture without dairy.
- Olive oil (2 tablespoons + 3 tablespoons): Provides moisture and helps create a golden crust, enhancing both taste and texture.
- TajÃn seasoning (2 teaspoons): This zesty Mexican spice blend brings a tangy kick packed with chili and lime flavors.
- Ancho chili powder (1 1/2 teaspoons): Adds a subtle smokiness and gentle heat that deepens the overall flavor.
- Chopped cilantro (2 tablespoons): Brightens the dish with fresh herbal notes and color.
- Lime wedges: The final squeeze adds a refreshing acidity that balances the richness.
- Flour (3 cups): Forms the sturdy but tender base of the flatbread crust.
- Baking powder (1 teaspoon): Helps the dough puff lightly for a soft, airy texture.
- Salt (1 tablespoon + 1/4 teaspoon): Enhances all the flavors, both in the dough and the crema.
- Warm water (1 cup): Hydrates the flour to make a pliable dough.
- Cornmeal (for sprinkling): Prevents sticking and adds a subtle crunch beneath the flatbread.
- Vegan mayo (1/3 cup): Creates a creamy base for the tangy, luscious crema.
- Vegan sour cream (1/2 cup): Adds richness and tang that balances the spice.
- Juice from 1/2 lime: Infuses the crema with bright citrus flavor.
- Vegan feta (1/2 cup, crumbled): Provides a salty, crumbly finish reminiscent of cotija cheese.
- Vegan Parmesan (1/2 cup, finely grated): Sprinkles on top for a nutty, savory bite.
How to Make Elote-Style Flatbread Recipe
Step 1: Prepare the Corn Mixture
Combine your fire-roasted corn, red onion halves, vegan mozzarella, olive oil, TajÃn seasoning, and ancho chili powder in a bowl. Mix them thoroughly so each bite bursts with a beautiful blend of smoky, spicy, and creamy flavors.
Step 2: Make the Flatbread Dough
In a mixing bowl, whisk together the flour, baking powder, and salt. Add the olive oil and warm water, then pulse or mix until the dough begins to come together. Knead it on a floured surface for about a minute to develop elasticity and a smooth finish. Once ready, divide the dough in half and roll each piece out into a 12-by-7-inch oval shape.
Step 3: Prepare for Baking
Line a baking sheet with parchment paper and sprinkle cornmeal over it. Place your rolled-out flatbreads on this bed of cornmeal to prevent sticking and add a delightful crunch to the crust’s underside.
Step 4: Initial Bake
Bake the flatbreads just enough to begin firming up the dough but not fully cooking it through. This step ensures the crust will crisp nicely once topped and baked again.
Step 5: Assemble the Flatbreads
Evenly spread the corn mixture over each half-baked flatbread. Add any additional vegan mozzarella and red onions to enhance that layered flavor and gooey cheese effect before heading back into the oven.
Step 6: Final Bake
Bake for another 8 to 10 minutes or until the flatbreads turn golden brown on the edges and the cheese melts perfectly, melding all the components into one harmonious bite.
Step 7: Make the Crema
While the flatbreads bake, whip together vegan mayo, vegan sour cream, fresh lime juice, and a pinch of salt in a small bowl until smooth. This creamy, tangy sauce ties the whole dish together with its cool contrast to the warm flatbread.
Step 8: Add Finishing Touches and Serve
Allow the flatbreads to cool just enough to handle, then sprinkle with chopped cilantro, vegan feta (imitating cotija cheese), and grated vegan Parmesan. Drizzle generously with the crema and serve with lime wedges for guests to add as much zing as they like.
How to Serve Elote-Style Flatbread Recipe
Garnishes
Fresh cilantro and crumbles of vegan feta are such beautiful finishing touches. They bring fresh, herbal brightness and a salty punch that perfectly complement the smoky corn and creamy base. A squeeze of lime over the top just before eating really wakes up the flavors.
Side Dishes
This flatbread pairs beautifully with a crisp, simple green salad dressed in lime vinaigrette or a light black bean salad for extra protein and texture. For a cozy meal, a bowl of spicy tomato soup or chipotle-infused roasted vegetables rounds out the plate nicely.
Creative Ways to Present
Serve this Elote-Style Flatbread Recipe sliced into handheld pieces for a casual gathering or party platter. You can also cut into smaller squares for an appetizer spread, paired alongside guacamole and a fresh salsa bar. For a more elegant presentation, drape a small salad of microgreens on each piece to add delicate crunch and color.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap leftover flatbread tightly in plastic wrap or store in an airtight container. They will keep well in the refrigerator for up to 3 days, maintaining their delicious flavors and textures.
Freezing
This recipe freezes wonderfully. Place individual portions between parchment paper and store in a freezer-safe bag or container. When you’re ready, thaw overnight in the fridge to preserve freshness and structure.
Reheating
To reheat, pop the flatbread onto a baking sheet and warm it in a 350°F oven for about 10 minutes or until heated through and crisp on the edges. Avoid microwaving as it can make the dough soggy and less enjoyable.
FAQs
Can I use fresh corn instead of fire-roasted corn?
Absolutely! Fresh grilled corn adds fantastic sweetness and a bit of smoky texture when charred well. If using fresh corn, consider grilling it yourself or lightly roasting it in a pan to capture those signature elote flavors.
Is this recipe vegan-friendly?
Yes, the recipe as written uses vegan cheeses, vegan mayo, and vegan sour cream, making it entirely plant-based and suitable for vegans or anyone avoiding dairy.
Can I make the dough in advance?
Yes, you can prepare the dough a day ahead and refrigerate it wrapped tightly. Before rolling it out, let it come to room temperature for easy handling and the best texture.
What if I don’t have TajÃn seasoning?
No worries! You can substitute with a mix of chili powder, lime zest, and a sprinkle of salt to replicate the tangy, spicy flavor that TajÃn typically provides.
How spicy is this flatbread?
The combination of TajÃn and ancho chili powder gives it a gentle warming heat—enough to awaken your taste buds without overwhelming them. You can always adjust the spices to your preferred level of heat.
Final Thoughts
I truly hope you give this Elote-Style Flatbread Recipe a try because it combines the best of street food flavors with the comfort of cheesy flatbread in a way that’s fun, fresh, and utterly delicious. Whether you’re cooking for family, friends, or just yourself, it’s one of those dishes that leaves a lasting impression and cravings for more. Happy cooking and enjoy every bite of this vibrant treat!
Print
Elote-Style Flatbread Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegan
Description
This delicious Elote-Style Flatbread brings the smoky, spicy flavors of Mexican street corn to a warm, crispy flatbread. Topped with a vibrant mixture of fire-roasted corn, vegan cheeses, and a tangy lime crema, this recipe offers a satisfying vegan twist on a classic favorite. Perfect for sharing as an appetizer or enjoying as a main dish, these flatbreads are bursting with flavor and easy to prepare.
Ingredients
Corn Mixture
- 2 cups fire-roasted corn (fresh grilled, frozen, or canned)
- 4 thin slices red onion, cut into halves
- 7 ounces vegan mozzarella, finely shredded
- 2 tablespoons olive oil
- 2 teaspoons TajÃn seasoning
- 1 1/2 teaspoons ancho chili powder
- 2 tablespoons chopped cilantro
Flatbread Dough
- 3 cups flour
- 1 teaspoon baking powder
- 1 tablespoon salt
- 3 tablespoons olive oil
- 1 cup warm water
- Cornmeal, for sprinkling
Crema
- 1/3 cup vegan mayo
- 1/2 cup vegan sour cream
- Juice from 1/2 lime
- 1/4 teaspoon salt
Toppings
- 1/2 cup crumbled vegan feta
- 1/2 cup finely grated vegan Parmesan
- Lime wedges, for serving
Instructions
- Prepare the Corn Mixture: In a bowl, combine the fire-roasted corn, red onion, vegan mozzarella, olive oil, TajÃn seasoning, and ancho chili powder. Mix thoroughly until well incorporated, then set aside to let the flavors meld.
- Make the Flatbread Dough: In a mixing bowl or food processor, combine the flour, baking powder, and salt. Add the olive oil and warm water, pulsing or mixing until the dough comes together in a cohesive ball.
- Knead the Dough: Transfer the dough to a floured surface and knead for about one minute until smooth and elastic. Then divide the dough into two equal portions.
- Roll Out the Flatbreads: Using a rolling pin, shape each portion into an oval approximately 12 inches long by 7 inches wide. Sprinkle a parchment-lined baking sheet with cornmeal to prevent sticking, and place the flatbreads on it.
- Bake the Flatbreads: Preheat your oven to 425°F (220°C). Bake the flatbreads for about 10 minutes until they begin to set but are not fully browned.
- Assemble the Flatbreads: Remove the flatbreads from the oven, then evenly distribute the corn mixture, additional vegan mozzarella, and red onions over each one.
- Bake to Finish: Return the assembled flatbreads to the oven and bake for an additional 8 to 10 minutes, or until the flatbreads turn golden brown and the cheese has melted beautifully.
- Prepare the Crema: In a small bowl, whisk together vegan mayo, vegan sour cream, lime juice, and salt until smooth and creamy.
- Serve: Allow the flatbreads to cool slightly before sprinkling the chopped cilantro, crumbled vegan feta, and finely grated vegan Parmesan on top. Drizzle with the prepared crema, cut each flatbread into approximately six pieces, and serve with lime wedges on the side for an extra burst of freshness.
Notes
- Fire-roasted corn can be substituted with grilled fresh corn or well-drained canned corn.
- Adjust the amount of chili powder and TajÃn seasoning to taste depending on your spice preference.
- Use parchment paper to prevent the flatbreads from sticking and to make cleanup easier.
- For a crispy base, make sure the oven is fully preheated before baking the flatbreads.
- This recipe is vegan and can be customized with non-vegan cheeses if preferred.
- Leftover flatbread can be reheated in a toaster oven or skillet for best texture retention.
