Description
Enjoy the flavors of Mexican street corn with this delightful vegan twist on flatbread. A perfect blend of charred corn, zesty mayo, and savory toppings make this a crowd-pleasing appetizer or main course.
Ingredients
Scale
For the Flatbread:
- 1 pre-made or homemade flatbread or naan
- 1 tablespoon olive oil
For the Toppings:
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1/4 cup vegan mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons vegan feta or cashew cheese crumbles
- lime wedges for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Flatbread: Place the flatbread on a baking sheet and lightly brush with olive oil.
- Char the Corn: In a skillet over medium-high heat, char the corn for 3–4 minutes until slightly browned, stirring occasionally.
- Make the Mayo Mixture: In a small bowl, mix the vegan mayo, lime juice, chili powder, smoked paprika, garlic powder, and salt.
- Assemble and Bake: Spread the seasoned mayo mixture evenly over the flatbread. Top with charred corn, red onion, vegan feta or cashew cheese, and cilantro. Bake for 8–10 minutes until crispy.
- Serve: Slice and serve warm with lime wedges.
Notes
- For extra spice, add sliced jalapeños or hot sauce.
- This flatbread can also be grilled for a smoky flavor.
- Use gluten-free flatbread if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 flatbread
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
