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Crispy Grilled Elote Flatbread

crispy grilled elote flatbread - featured image
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A quick and easy grilled flatbread topped with smoky Mexican street corn flavors, creamy cotija cheese, and a tangy chili lime sauce, perfect for summer BBQs.

Ingredients

Scale
  • 1 store-bought or homemade flatbread (about 10–12 inches diameter)
  • 2 tablespoons olive oil (for brushing)
  • 2 ears fresh corn, husked (or about 1 ½ cups frozen corn, thawed)
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons mayonnaise or Mexican crema
  • Juice of 1 lime (freshly squeezed)
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • ½ cup cotija cheese, crumbled
  • Fresh cilantro leaves, roughly chopped
  • Extra lime wedges, for serving

Instructions

  1. Preheat your grill to medium-high (about 375–400°F / 190–200°C).
  2. Brush the ears of corn with melted butter and sprinkle a pinch of salt. Grill the corn directly on the grill, turning every 2-3 minutes for about 10-12 minutes until charred but not burnt.
  3. While the corn grills, whisk together mayonnaise (or crema), lime juice, chili powder, smoked paprika, salt, and pepper in a bowl. Adjust seasoning to taste.
  4. Brush both sides of the flatbread lightly with olive oil. Grill the flatbread for about 2 minutes per side until golden brown with grill marks and crispy texture. Remove and set aside.
  5. Once the corn is grilled and slightly cooled, cut the kernels off the cob into a bowl. Toss the kernels with the creamy chili lime sauce until well coated.
  6. Spread the creamy corn mixture evenly over the grilled flatbread. Sprinkle crumbled cotija cheese generously on top, then scatter chopped cilantro leaves.
  7. Add an extra squeeze of lime over the whole flatbread. Slice into wedges and serve immediately.

Notes

If flatbread feels too soft after grilling, broil for 30 seconds before topping to firm it up. Use fresh lime juice for best flavor. Avoid overloading flatbread with toppings to keep crust crispy. Can be made vegan by substituting vegan mayo and cheese alternatives. Frozen corn can be used if fresh is unavailable, just roast or grill lightly first.

Nutrition

Keywords: grilled flatbread, elote, Mexican street corn, cotija cheese, chili lime, summer BBQ, easy recipe, smoky flatbread

Find it online: https://lucydishes.com/crispy-grilled-elote-flatbread-recipe-perfect-for-easy-summer-bbqs/