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Roasted Street Corn Flatbread



9 in. Flatbread Crust

2 oz

Queso Fresco (Shredded)

1 Tbsp

Cotija Cheese (Crumbled)

1/2 Cup

Plum Tomatoes (Diced)

1 Tbsp

Cilantro Leaves

Roasted Street Corn Flatbread



  1. Thaw flatbread at room temperature for a ½ hour prior to assembling dish.
  2. Heat Street Corn Dip to an internal temperature of 135°F or higher (Serv Safe Standard 135°F for 15 seconds) and hold hot until time to assemble. 

Assemble the flatbread:

  1. Lay the flatbread onto a pizza screen or baking sheet.
  2. Spread the street corn dip evenly over the flatbread leaving a ¾” – 1” border on the edges.
  3. Top the flatbread with the cheeses and bake hot 450°F for 3-4 minutes or until cheese is melted, golden brown and crust is crispy.
  4. Top finished pizza with diced tomatoes and cilantro leaves.

For an extra kick finish with sliced hatch chiles or jalapenos

*Information is compiled from multiple sources and may vary depending on the actual ingredients and prep methods used.