Elote-Style Flatbread: A Delicious Vegan Twist

Introduction

Recently, I discovered a delightful recipe for Elote-style flatbread that has quickly become a family favorite. As someone who enjoys the vibrant flavors of Mexican street food, this dish perfectly captures that essence while catering to our vegan lifestyle. The combination of fire-roasted corn, creamy vegan cheese, and zesty toppings makes for an irresistible meal that’s sure to impress both vegans and non-vegans alike. The first time I made this, my family couldn’t get enough of the rich flavors and satisfying textures. It’s become a regular feature on our dinner table, especially during the summer months when corn is at its peak.

Ingredients

For the Corn Mixture:

• 2 cups fire-roasted corn (fresh grilled, frozen, or canned)
• 4 thin slices red onion, cut into halves
• 7 ounces vegan mozzarella, finely shredded
• 2 tablespoons olive oil
• 2 teaspoons Tajín seasoning
• 1 1/2 teaspoons ancho chili powder
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

For the Flatbread Dough:

• 3 cups flour
• 1 teaspoon baking powder
• 1 tablespoon salt
• 3 tablespoons olive oil
• 1 cup warm water
• Cornmeal, for sprinkling

For the Crema:

• 1/3 cup vegan mayo
• 1/2 cup vegan sour cream
• Juice from 1/2 lime
• 1/4 teaspoon salt

For the Vegan Cotija Cheese:

• 1/2 cup crumbled vegan feta
• 1/2 cup finely grated vegan Parmesan

Instructions

Prepare the Corn Mixture:

1. In a bowl, combine the fire-roasted corn, red onion, vegan mozzarella, olive oil, Tajín seasoning, and ancho chili powder. Mix well and set aside.

Make the Flatbread Dough:

2. In a food processor, combine the flour, baking powder, and salt. Pulse until combined.
3. Add the olive oil and warm water. Pulse until the dough comes together.
4. Knead the dough on a floured surface for about a minute.
5. Cut the dough in half and roll out each half into an oval shape that is about 12 inches long by 7 inches wide.
6. Place the flatbreads on a parchment-lined baking sheet sprinkled with cornmeal.

Bake the Flatbreads:

7. Preheat the oven to 475°F (245°C) and bake the flatbreads for 5-7 minutes, or until the edges and top are lightly browned.

Assemble the Flatbreads:

8. Brush each flatbread with olive oil.
9. Top each flatbread with half of the corn mixture, mozzarella, and red onions.
10. Bake for an additional 8-10 minutes, or until the flatbreads are golden brown and the cheese is melted.

Prepare the Crema:

11. In a small bowl, combine the vegan mayo, vegan sour cream, lime juice, and salt. Mix well.

Serve:

12. Allow the flatbreads to cool slightly before adding the chopped cilantro, vegan cotija cheese, and a generous serving of crema. Cut each flatbread into roughly 6 pieces and serve with lime wedges.

Enjoy! This Elote-style flatbread is a delicious and flavorful vegan twist on a Mexican street food classic.

Nutrition Facts

• Servings: 4
• Calories per Serving: Approximately 350 calories

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 13-17 minutes
• Total Time: 43-47 minutes

How to Serve

This Elote-style flatbread is best enjoyed warm. Here are some serving ideas:

• As an Appetizer: Cut into smaller pieces for a tasty appetizer.
• With Sides: Serve with a fresh salad or guacamole.
• For Dinner: Pair with a side of beans or rice for a complete meal.
• At a Gathering: Great for parties or BBQs—set out lime wedges for an extra zing!

Additional Tips

1. Corn Choice: Fresh grilled corn offers the best flavor, but frozen or canned corn works well in a pinch.
2. Dough Consistency: If the dough feels too sticky, add a little more flour. If it’s too dry, add a bit more water.
3. Toppings: Feel free to get creative with toppings—add jalapeños for heat or diced avocados for creaminess.
4. Make Ahead: The corn mixture and crema can be prepared in advance to save time.
5. Serve Immediately: For the best texture and flavor, serve the flatbreads immediately after baking.

Recipe Variations

• Cheesy Variation: Add more layers of vegan cheese or experiment with different types like pepper jack for a spicy kick.
• Vegetable Additions: Toss in diced bell peppers or zucchini to the corn mixture for added nutrition.
• Gluten-Free Option: Use a gluten-free flour blend to make the flatbread dough gluten-free.
• Spice Level: Adjust the amount of ancho chili powder and Tajín to suit your spice preference.
• Herb Variations: Swap cilantro for fresh parsley or green onions for a different flavor profile.

Serving Suggestions

Consider these delightful accompaniments:

• Salsa: A fresh pico de gallo or mango salsa pairs wonderfully.
• Dips: Serve with guacamole or a zesty bean dip.
• Salads: A simple green salad with lime vinaigrette complements the flatbread well.
• Drinks: Pair with a refreshing agua fresca or a light beer for a complete meal experience.

Freezing and Storage

• Storage: Keep leftover flatbreads in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the assembled but unbaked flatbreads. Wrap them tightly in plastic wrap and aluminum foil, and they’ll last up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.

FAQ Section

1. Can I use regular cheese instead of vegan cheese?
Yes, you can use regular mozzarella or any cheese of your choice if not following a vegan diet.

2. What can I substitute for Tajín seasoning?
You can mix lime zest, chili powder, and salt as an alternative.

3. How do I make the flatbread without a food processor?
You can mix the dry ingredients in a bowl and then use your hands to combine with olive oil and water until a dough forms.

4. Can I grill these flatbreads instead of baking them?
Absolutely! Grilling adds a nice char and flavor; just be sure to keep an eye on them to avoid burning.

5. How spicy is this recipe?
The spice level can be adjusted based on the amount of ancho chili powder and Tajín you use.

6. What is the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days.

7. Can I make this gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.

8. Is this recipe kid-friendly?
Definitely! The flavors are mild and can be adjusted according to your child’s taste.

9. How can I add protein to this dish?
You can add black beans or pinto beans to the corn mixture for added protein.

10. What can I serve with the flatbreads?
They pair well with a variety of dips, salads, and salsas for a complete meal.

Conclusion

This Elote-style flatbread is a fantastic way to bring the vibrant flavors of Mexican street food into your home kitchen, all while keeping it vegan and delicious. Whether you’re hosting a gathering or enjoying a cozy family dinner, this recipe is sure to impress. With its smoky corn mixture, creamy toppings, and satisfying flatbread base, it’s a dish that everyone will love. So roll up your sleeves and give this delightful recipe a try—your taste buds will thank you!

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