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

Mexican Street corn salad
In a skillet, add olive oil and frozen corn. Cook for 6-7 minutes over medium heat.
In a small bowl, mix together the Greek yogurt, mayonnaise, adobo sauce, lime juice, salt, and pepper to make the chipotle crema.
Spread a thin layer of chipotle crema over the flatbread.
Evenly distribute the cooked corn kernels over the chipotle crema and top with cotija cheese.
Top with jalapeños and bake until the crust is crispy.
Top with diced red onions and cilantro.

Other Flatbread Recipe

If you’re looking for other flatbread recipes, try my vegan flatbread, which is completely plant-based! Or make this Goat Cheese Flatbread, which is also loaded with vegetables. Need something with just a few ingredients? Try this easy Caprese Flatbread!

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street corn flatbread

Street Corn Flatbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 Flatbreads 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

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!

Ingredients

Units Scale
  • 2 prepared flatbreads (about 6″x12″ in size). See notes for recommendations.
  • 1 tablespoon olive oil
  • 1 10oz bag frozen corn (or 1 15oz can corn, drained)
  • 3/4 cup full fat plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons diced chipotle chilies in adobo sauce
  • 1 teaspoon lime juice
  • 1 jalapeño, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • Tajín seasoning to taste (optional)

Instructions

  1. Preheat the oven to 400 degrees.
  2. For a crispy crust, bake the flatbread for 3-4 minutes, then remove from the oven and add toppings.
  3. In a skillet, add olive oil and frozen corn. Cook for 6-7 minutes over medium heat until the corn is lightly browned.
  4. In a small bowl, mix together the Greek yogurt, mayonnaise, adobo sauce, lime juice, salt, and pepper to make the chipotle crema. Adjust the seasoning to your taste. Set aside.
  5. Spread a thin layer of chipotle crema over the flatbread.
  6. Evenly distribute the cooked corn kernels over the chipotle crema.
  7. Sprinkle sliced jalapeños and cotija cheese evenly over the corn.
  8. Bake the flatbread for 5-6 minutes until the edges are golden brown.
  9. Remove from the oven and garnish with chopped cilantro and tajín seasoning.
  10. Slice the street corn flatbread into portions and serve immediately.

Notes

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.