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
Scale
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.
