Elote Style Flatbread
Elote Style Flatbread
If you are looking for a signature Summer recipe to have on hand look no further than Elote or Mexican street corn. Elote is one of the best ways to celebrate corn season. It has a wonderful mix of smokiness from roasting and it’s slathered with spices, mayo & salty cotija cheese. I took all of those amazing flavors and added it to a crisp flatbread all while making it dairy free and vegan!
Makes (2) 12” Flatbreads that serve 2-3 people each
Ingredients
2 cups (350g) Fire Roasted Corn (fresh grilled, frozen or canned)
4 thin slices Red Onion cut into half
7 oz (200 g) Vegan Mozzarella Finely Shredded
2 Tbsp (30ml) Olive Oil
2 tsp (10g) Tajin seasoning
1 1/2 tsp (7.5g) Ancho Chili Powder
2 Tbsp (10g) chopped Cilantro
Lime wedges to serve
Flatbread Dough
3 cups (360g) Flour
1 tsp (5g) Baking Powder
1 Tbsp (15g) Salt
3 Tbsp (45ml) Olive Oil
1 cup (237ml) warm Water
Vegan Cotija Cheese (mix together)
1/2 cup (60g) crumbled Vegan Feta
1/2 cup (55g) finely grated Vegan Parmesan
Crema (mix together)
1/3 cup (76g) Vegan Mayo
1/2 cup (110g) Vegan Sour Cream
juice from 1/2 Lime
1/4 tsp Salt
Note:This recipe was developed for Follow Your Heart but feel free to use any vegan dairy alternatives.
Directions
1. Place the corn, ancho chili powder and tajin seasoning into a bowl and mix until well combined. Set aside
2. In a food processor, make the flatbread dough by combining the flour, salt and baking powder. Pulse a few times until well combined. Add the olive oil and warm water and pulse until the dough comes together. Scrape down the sides if needed and continue pulsing for 30 seconds until the dough is a complete ball.
3. Preheat the oven to 475. Knead the dough on a lightly floured surface for about a minute until almost smooth. Cut the dough in half and roll out each half into an oval shape that is about 12”L x 7”W in size. Use a fork to prick the top of the flatbread. Place each flatbread onto a parchment lined baking sheet with a bit of cornmeal spread onto it. Bake the flatbreads for 5-7 minutes or until the edges and top become lightly browned.
4. Brush each flatbread with a Tbsp of olive oil and then top with 1/2 the package of mozzarella, 1/2 the corn mixture and 1/2 of the red onions. Bake the flatbreads at 475 for 8-10 minutes. They should be golden brown and the cheese melty.
5. Allow the flatbreads to cool slightly before adding on the chopped cilantro, the cotija cheese and a generous serving of the crema. Cut each flatbread into roughly 6 pieces and serve with lime wedges.
