Mexican street corn flatbread recipe

Preheat the oven to 400°F.

Spread flatbreads on a baking sheet.

Brush flatbreads with olive oil.

Bake flatbreads until slightly crispy, about 8-10 minutes.

In a bowl, combine sweet corn, mayonnaise, lime juice, and garlic.

Mix in chopped cilantro, jalapeño, smoked paprika, chili powder, salt, and pepper.

Spread the corn mixture evenly over the baked flatbreads.

Sprinkle cotija cheese over the corn mixture.

Return flatbreads to the oven and bake for an additional 5-7 minutes.

Remove from oven and let cool slightly.

Garnish with sliced green onions and diced avocado.

Cut into slices and serve warm.

Spice Level:

Allergens