Description
This Elote-style flatbread brings the vibrant flavors of Mexican street corn to your table in a delicious, vegan twist. Topped with fire-roasted corn, creamy vegan cheese, and zesty crema, this dish is perfect for sharing at gatherings or enjoying as a hearty meal.
Ingredients
Scale
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: 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:
- In a food processor, combine the flour, baking powder, and salt. Pulse until combined.
- Add the olive oil and warm water. Pulse until the dough comes together.
- Knead the dough on a floured surface for about a minute.
- Cut the dough in half and roll out each half into an oval shape that is about 12 inches long by 7 inches wide.
- Place the flatbreads on a parchment-lined baking sheet sprinkled with cornmeal.
- Bake the Flatbreads:
- 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:
- Brush each flatbread with olive oil.
- Top each flatbread with half of the corn mixture, mozzarella, and red onions.
- Bake for an additional 8-10 minutes, or until the flatbreads are golden brown and the cheese is melted.
- Prepare the Crema: In a small bowl, combine the vegan mayo, vegan sour cream, lime juice, and salt. Mix well.
- Serve: 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.
Notes
This Elote-style flatbread is a flavorful vegan twist on a classic Mexican street food dish, perfect for parties or casual dinners. Adjust the spices to your taste for a personalized touch!
- Prep Time: 30 minutes
- Cook Time: 13-17 minutes
- Category: Main Dish / Appetizer Method
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 flatbread (1/2 of the total recipe)
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg