Tomato and Corn Grilled Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Toasted flatbread topped with sweet grilled corn, fresh tomatoes, mozzarella, and basil for a bright summer appetizer. This italian-inspired pizza (vegetarian) ready in about 25 minutes pairs (8-inch each) store-bought flatbread, (from 2 ears) fresh corn kernels, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 2 store-bought flatbreads lightly with 1 tbsp olive oil and grill for 1-2 minutes per side until warm and slightly charred.
  2. Step 2: In a skillet over medium heat, warm 2 tbsp olive oil and add 1 minced garlic clove. Sauté for 30 seconds until fragrant. Add 1 cup fresh corn kernels and 1 cup halved cherry tomatoes. Cook for 4-5 minutes until the corn is tender and tomatoes soften. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Remove flatbreads from grill and top evenly with the corn and tomato mixture, then layer with 6 oz sliced fresh mozzarella.
  4. Step 4: Return flatbreads to grill or place under broiler for 2-3 minutes until mozzarella melts and bubbles.
  5. Step 5: Remove from heat and sprinkle 1/4 cup torn fresh basil leaves over the top before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Tomato and Corn Grilled Flatbread take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato and Corn Grilled Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.

Can I substitute ingredients in Tomato and Corn Grilled Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tomato and Corn Grilled Flatbread for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tomato and Corn Grilled Flatbread vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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