If you love the flavors of street corn, you’ll love this flatbread! Crispy flatbread is piled high with a creamy chipotle sauce, roasted corn, fresh jalapeños, and cilantro for a dinner or appetizer that is perfect for sharing!

street corn flatbread
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I love this street corn salad and I often find myself scooping up leftovers with chips. If I run out of chips, I often turn to flatbread and it got me thinking… why not make a street corn flatbread? I love this recipe as a quick appetizer, but you could even enjoy it as a main dish! It also makes a fun side dish for taco night. If you’re looking for other flatbread recipes, try my goat cheese flatbread, this roasted vegetable pizza, or this pesto flatbread! They’re all easy to make and perfect for sharing.

Ingredients & Substitutions

  • Flatbreads– I like the Stonefire Artisan Flatbreads that are available at most grocery stores. If you’re looking for a lighter option, try these Flat Out Flatbreads that are only 130 calories each.
  • Olive oil– A little oil helps cook the corn. If you want to use less oil, lightly spray the skillet with olive oil.
  • Corn– I used frozen corn but canned corn works fine too. It will cook slightly faster.
  • Greek yogurt– Be sure to use full-fat Greek yogurt for the best flavor. You can swap this for sour cream, if you prefer.
  • Mayonnaise– A little mayo can help add flavor to the sauce. You can reduce this to one tablespoon, if you wanted to make this a little lower in fat.
  • Chipotle chilies in adobo sauce– These are sold in cans in the Mexican section of the grocery store. They’re inexpensive and they last a long time. They add tons of flavor to this sauce so don’t skip it!
  • Jalapeño– If you don’t want this to be too spicy, you can skip the jalapeño or just remove the seeds.
street corn flatbread

What to Do with Leftover Chipotle Peppers

  • Use in soups and stews: Add a spoonful of the sauce into soups and stews for a smoky, spicy kick. It’s so good in my quinoa chickpea chili!
  • Make a marinade: Combine the peppers and sauce with a bit of olive oil, lime juice, and cilantro to make a marinade for tempeh, tofu, or vegetables.
  • Freeze it for later: Freeze the peppers and sauce in an airtight container for up to 6 months.

The Best Flatbread for Pizza

Technically, flatbread was a term used for dough without yeast, producing a very flat cracker-like flatbread. But as they became trendy, we now see the term flatbread used for all kinds of crusts. I used a pre-made 6″×12” flatbread and it was perfect. If you want to make flatbread from scratch, you can use my easy flatbread recipe! Just be sure to par-bake it before adding the toppings. If you’re looking for a lighter option, try these Flat Out Flatbreads that are only 130 calories each.

How to Make Street Corn Flatbread