Elote-Style Flatbread
with chipotle mayo / zucchini saute
Mexican street corn (elote) is a vibrant blend of sweet, tender corn, salty cheese, tangy lime, and smoky spices. This irresistable combo makes a great topping for pre-baked flatbread, and the result feels special without tons of work. A drizzle of chipotle mayo on top adds a zesty kick, so don't skip it!
Ingredients
- Mayonnaise - 1/4 cup
- Lime juice - 2 tsp
- Adobo sauce (from a can of chipotles in adobo) - 2 tsp , use more or less depending on your spice preference
- Shrimp, peeled and deveined - 8 oz , roughly chopped if large
- Cheese, pepper jack - 8 oz , shredded (look for pre-shredded to save time; sub monterey jack or mozzarella)
- Garlic - 1 clove , minced
- Corn kernels, fresh or frozen - 1 1/2 cups
- Paprika, smoked - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Cilantro leaves - 1/4 cup , coarsely chopped
- Flatbreads - 4 (use any type such as naan or pita; sub pizza crust)
- Oil, cooking - 1 Tbsp
- Lime juice - 1 tsp
- Oil, olive - 2 Tbsp
- Cheese, feta - 2 Tbsp , crumbled (sub cotija)
- Chili powder - 1 to 2 tsp
- Zucchini - 1 lb , chopped
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1/4 tsp
- Chili powder - 1/4 tsp
- Lime juice - 1 tsp
Prep
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Shrimp - Thaw shrimp if frozen. (Can be done 1 day ahead)
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Cheese / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make chipotle mayo - Whisk together mayonnaise, lime juice (portion for chipotle mayo), and adobo sauce. (Can be done up to 5 days ahead)
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Zucchini - Prep as directed. (Can be done up to 3 days ahead)
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Corn - If using frozen corn, defrost under warm water, then drain well. If using fresh corn, slice kernels off of cobs. (Can be done 1 day ahead)
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Season shrimp - Pat shrimp dry and roughly chop them if they’re large (leave smaller shrimp whole). Toss with paprika, salt, and pepper.
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Cilantro - Chop cilantro leaves.
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Make
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Heat oven to 400F / 204C degrees. Arrange flatbreads in an even layer on a baking sheet (use two baking sheets if they won’t fit comfortably on one).
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Place a nonstick skillet over medium heat and add cooking oil (portion for flatbread). Add corn kernels to heated oil and saute until corn is golden brown, 6 to 8 minutes. Stir in garlic and saute until just fragrant, 1 to 2 minutes more. Season with a pinch of salt and toss with lime juice (portion for flatbread). Transfer corn to a bowl. Wipe out the pan and set it aside.
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Brush flatbreads all over with olive oil. Spread half of the cheese evenly over flatbreads, then top with corn and the remaining cheese (layering the corn and cheese helps keep the corn kernels from falling off). Top flatbreads with shrimp and feta crumbles.
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Place the baking sheet in the oven and bake until crusts are golden, shrimp is cooked through, and cheese is melted and bubbly, ~8 to 10 minutes.
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While the flatbreads bake, return the skillet to medium heat and add cooking oil (portion for zucchini). Add zucchini to heated oil. Add cumin and chili powder (portion for zucchini) along with some salt and pepper and toss to coat. Saute zucchini until golden brown and tender, 4 to 6 minutes. Remove from heat and toss with lime juice (portion for zucchini).
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When flatbreads are done, remove from the oven and sprinkle the top all over with chili powder (portion for flatbread) and cilantro. Allow to cool for ~1 minute before slicing.
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If chipotle mayo was made ahead of time, give it a stir.
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Serve flatbreads with chipotle mayo drizzled over top and zucchini on the side. Enjoy!
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