Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down this summer by grilling this summery, fresh flatbread outd...
Grilled Elote Flatbread
Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down this summer by grilling this summery, fresh flatbread outdoors. —Amanda Phillips, Portland, Oregon
Total Time
Prep: 20 min. Grill: 15 min.
Makes
12 servings
Ingredients
2 medium ears sweet corn, husks removed
3 tablespoons olive oil, divided
1 pound fresh or frozen pizza dough, thawed
1/2 cup mayonnaise
1/3 cup crumbled Cotija cheese, divided
1/3 cup chopped fresh cilantro, divided
1 tablespoon lime juice
1/2 teaspoon chili powder
1/8 teaspoon pepper
Directions
Brush corn with 1 tablespoon oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; transfer to a large bowl.
On a lightly floured surface, roll or press dough to a 15x10-in. oval (about 1/4-in.-thick); place on a greased sheet of foil. Brush top with 1 tablespoon oil.
Carefully invert crust onto grill rack, removing foil. Brush top with remaining 1 tablespoon oil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes on each side. Remove from grill; cool slightly.
Add mayonnaise, 3 tablespoons cheese, 3 tablespoons cilantro, lime juice, chili powder and pepper to corn; stir to combine. Spread over warm crust. Sprinkle with remaining cheese and cilantro.
