Street-style Corn Flatbread- Elote goodness in every bite!
Looking for a vibrant, flavorful twist on traditional flatbreads? My Street Style Corn Flatbread is a culinary masterpiece that promises to tantalize your taste buds and elevate your snack game. This irresistible flatbread is a symphony of crispy textures and bold flavors, making it the perfect addition to any meal or gathering. Layered with zesty coriander chutney, gooey cheese, roasted corn, spicy jalapenos, and fresh scallions, each bite is an explosion of deliciousness. Baked to perfection and then drizzled with creamy aioli and fresh coriander, this recipe combines street food charm with gourmet finesse. Discover how to make this easy and delectable corn flatbread that will have everyone coming back for more!
Happy Cooking!
Servings: 4-5 small flatbreads or 1-2 big flatbreads
Prep Time: 15-20 minutes
Baking time: 10-15 minutes
Total Time: 30-35 mins
Ingredients:
4-5 small flatbreads or 1-2 big flatbreads, I used mini naans
1/2 cup coriander chutney
2-2.5 cups shredded mozzarella cheese
2.5-3 cups roasted corn kernels; I used frozen that is thawed
3/4 cup chopped scallions
1-2 jalapenos/serrano cut into thin slices
Garnish:
1/3-1/2 cup chopped coriander
1/2 cup mayonnaise
2-3 tbsp lime juice
2-3 tbsp water
1/4 tsp salt as per taste
1/2-1 tsp paprika
1/4 tsp cumin powder
1/2 tsp oregano
Directions:
Preheat the oven or air fryer. The oven should be 380F, and the air fryer should be 360F. Prepare a parchment-lined baking tray.
Place the flatbreads on the tray. Spread a thin layer of coriander chutney all over the flatbread.
Top the flatbread with mozzarella cheese and then with roasted corn kernels, chopped scallions, and serranos.
Bake for 10-12 minutes, rotating the tray midway. The flatbread should be crispy and cheese melted.
While the flatbread is baking, make the aioli. In a bowl, mix mayonnaise, lemon juice, water, paprika, cumin powder, oregano, and salt.
Once the flatbread is out of the oven, drizzle the aioli over it. Sprinkle chopped coriander!
Serve warm & enjoy!
Notes/Tips:
Thaw the roasted corn at room temperature.
Bake for 2-3 mins before topping it if you like the base crispier.
You can make the aioli and keep it in the fridge for 2-3 days.
Don’t keep the fresh coriander or scallion.
Coriander chutney adds a subtle flavor that adds a lot to this dish, I have linked the recipe I use. You can use your favorite
