Street Corn Focaccia
If you love Mexican street corn, this Street Corn Focaccia is about to become your new favorite sourdough recipe! This soft and fluffy sourdough focaccia is loaded with sweet corn, melty mozzarella, salty cotija cheese, creamy mayo, fresh lime, and a sprinkle of chili powder for the perfect balance of savory, creamy, and zesty flavors.
Whether you're serving it as a summer side dish, bringing it to a backyard barbecue, or enjoying it alongside your favorite soup or salad, this easy sourdough focaccia is always a crowd-pleaser. It's a fun twist on classic elote that combines two irresistible favorites into one delicious loaf.
Street Corn Focaccia
Courtney Moody
12
25 minutes
30 minutes
285
American
If you love all the flavors of street corn, you are going to love this unique and tasty sourdough focaccia! It's naturally fermented, full of flavor, and simple to throw together!
Ingredients
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2 cans whole kernel corn, drained
1/2 onion, diced
2 tbsp mayonnaise
1 tbsp sour cream
1 can original rotel
1 squeeze lime juice
1 cup shredded cheese (or cojita)
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100 grams bubbly, active sourdough starter
50 grams olive oil
360 grams filtered water
600 grams all-purpose flour
10 grams salt
Directions
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Dice half of an onion as small as you can and add to a small mixing bowl with your mayo and sour cream, mixing it together. Add your drained corn and drained rotel (so the dip doesn’t get too watery) shredded cheese and lime juice. Season to your liking!
Store in the fridge for up to 1 week and add as filling to your focaccia!
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In the morning, feed your sourdough starter.
In the afternoon when it is active and bubbly, assemble your dough.
In a large mixing bowl, combine the sourdough starter, filtered water, and olive oil. Whisk until well combined.
Gradually add the all-purpose flour and salt to the wet ingredients. Stir with a spatula until a shaggy dough forms. Cover and let rest for 45 minutes.
After resting, perform 2 - 4 stretch and folds every 30 minutes - 1 hour apart by gently pulling one side of the dough up and towards the middle, rotating the bowl each time until a smooth dough forms.
After your last stretch and fold, cover with a damp tea towel and let rest on the counter overnight to bulk ferment for 8-10 hours.
In the morning your dough should have doubled in size! (Focaccia is meant to be slightly over fermented, so if the dough doesn’t look ready. Leave it a little longer!)
Drizzle olive oil onto a 9x13 baking dish and spread it around to coat the surface. Transfer the dough to the tray and stretch it gently to fill the pan.
Spoon dollops of your street corn all over the dough. Take one side of the dough up and bring it towards the middle, repeating on the opposite side until they meet and the filling is covered.
Flip the dough over in dish so it is covered in oil and seam side down.
Cover and let rest for 1 - 2 more hours until puffy.
After the second rise, place more dollops of your street corn mixture over the top of the dough and use your fingertips to dimple the surface of the dough and pressing the ingredients in slightly.
Preheat your oven to 425°F (220°C).
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and cooked through. The internal temperature should reach at least 190°F (88°C).!
Cover the dough with a damp cloth and let it rise again for about 30-45 minutes until puffy.
Remove from the oven and let it cool slightly in the pan before transferring to a wire rack. Allow to cool for at least 10 minutes before slicing and serving!
