Delightful Grilled Summer Elote Flatbread
If you’re on the lookout for a show-stopping dish for gatherings, the Grilled Summer Elote Flatbread is the perfect choice. Combine the flavors of traditional Mexican street corn with the satisfying crunch of grilled flatbread, and you’ve got a culinary winner. This recipe is not just a feast for the stomach but also for the eyes and senses. Let’s explore how to create this mouthwatering dish that is sure to impress family and friends at your next barbecue or summer party!
Ingredients You’ll Need
Creating this tantalizing flatbread begins with a quick trip to your local grocery store. Start in the produce section where you’ll need fresh corn on the cob, bright red peppers, red onion, fresh cilantro, and zesty limes. As for the dairy, grab some Cotija cheese and sour cream, or opt for vegan alternatives if you prefer. Don’t forget to check your pantry for staples like all-purpose flour, baking powder, spices such as cayenne pepper and chili powder, along with olive oil and mayonnaise.
This vibrant mix of fresh ingredients ensures your flatbread is not only delicious but also bursting with color!
Step-by-Step Preparation
1. Making the Dough
In a large bowl, combine 2 ¼ cups of all-purpose flour, 2 ¼ teaspoons of baking powder, and a teaspoon of salt. Adding ¾ cups of room temperature water and 3 tablespoons of olive oil will bring these dry ingredients together into a dough. Transfer the dough to a floured surface and gently knead it for about three minutes until smooth. Once done, place it in a greased bowl, cover it, and let it rest for about 30 minutes.
2. Grilling the Corn
While the dough is resting, preheat your grill to medium-high heat. Brush four cleaned corn ears with the remaining oil and sprinkle with salt before placing them on the grill. Grill the corn, rotating every ten minutes, for approximately 25 minutes until it’s perfectly charred. The smokiness from the grill will enhance the flavor of the corn significantly.
3. Rolling and Grilling Flatbreads
Once the corn has cooled, it’s time to create your flatbreads. Divide the dough into four sections and roll each into an oval shape about ¼-inch thick. Grill these flatbreads for 3-4 minutes on each side. They should develop those delightful, crispy grill marks – this is where the magic happens!
4. Assembling the Toppings
With the flatbreads grilled to perfection, it’s time to finish your masterpiece. Cut the grilled corn off the cob right into a mixing bowl. Add finely diced red pepper, red onion, Cotija cheese, and chopped cilantro. For the dressing, whisk together sour cream, mayonnaise, lime juice, remaining salt, chili powder, and a hint of cayenne for that extra kick. Combine everything in the mixing bowl, making sure all the ingredients are well incorporated.
Serving Time!
Now comes the best part — assembling your dish! Generously top each grilled flatbread with the creamy corn mixture, and garnish with a sprinkle of fresh cilantro. The combination of smoky corn, creamy dressing, and salty cheese on a warm, crisp flatbread is truly irresistible.
In addition to serving as an exceptional appetizer or side dish, this Grilled Summer Elote Flatbread can also be the star of your main course. Pair it with a fresh salad or grilled meats, and you have a sumptuous meal that’s both fulfilling and festive.
Whether you’re closing off summer with a backyard barbecue or looking for a unique dish to impress guests, this flatbread is a stellar choice. Not only is it packed with flavor and texture, but its colorful presentation makes it a delightful addition to any table.
Your taste buds will dance in delight as you savor every bite of this summer classic. Happy cooking!