Grilled Summer Elote Flatbread Recipe
Prep Time:
45 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 2 ¼ cups all-purpose flour + more for dusting
  • 2 ¼ teaspoons baking powder
  • 1 teaspoon salt + a few shakes
  • 4 tablespoons olive oil, divided
  • 4 ears of corn, cleaned
  • ½ diced red pepper
  • ¼ cup diced red onion
  • ½ cup Cotija cheese
  • ¼ cup cilantro + more for garnish
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
Directions
  1. In a large bowl combine the flour, baking powder, and ½ teaspoon salt.
  2. Add ¾ cups room temperature water and 3 tablespoons olive oil and combine.
  3. Transfer the dough to a floured work surface and knead it for about 3 minutes.
  4. Spray a clean bowl with cooking spray and place the dough inside. Cover and let sit for 30 minutes.
  5. Preheat the grill to medium-high heat.
  6. Brush the corn with the remaining 1 tablespoon oil and a few shakes of salt and place it on the grill for 25 minutes rotating it every 10 minutes.
  7. Put the dough back onto the board and divide it into 4 sections.
  8. Roll each section into an oval shape ¼-inch thick.
  9. Place the flatbread dough sections on the grill and cook for 3-4 minutes on each side.
  10. When the corn is done, cut the corn kernels from the cobs right into a mixing bowl.
  11. Add the red pepper, red onion, Cotija cheese, and cilantro to the bowl.
  12. In a small bowl combine the sour cream, mayonnaise, lime juice, remaining salt, chili powder, and cayenne pepper.
  13. Add the mayonnaise mixture to the corn mixture and stir to combine.
  14. Top the grilled flatbread with the corn topping, add additional cilantro as garnish, and serve.