Simple Summer Flatbread with Grilled Corn + Arugula Recipe
Simple Summer Flatbread with Grilled Corn, Arugula, Mascarpone + Goat Cheese. Just the right amount of crunch, creamy, sweet and savory - made in a flash!
How to Make the Best Simple Summer Flatbread with Grilled Corn + Arugula
This simple summer flatbread with grilled corn and arugula is the perfect warm-weather appetizer that’s packed with bold flavors and comes together in just twenty minutes. The combination of creamy mascarpone and tangy goat cheese creates a luxurious base, while the charred corn adds sweetness and the fresh arugula brings a peppery bite that keeps everything balanced.
The beauty of this recipe lies in its versatility and ease of preparation. Whether you’re grilling or using your oven, you’ll get perfectly crispy flatbreads with melted cheese that’s ready for toppings. The grilled corn is the star ingredient—charring it slightly caramelizes the natural sugars and gives it a wonderful depth of flavor that you simply can’t get from raw corn. Finish with fresh baby arugula tossed in a bright lemon vinaigrette, and you’ve got a sophisticated appetizer that tastes far more complicated than it is.
Perfect for summer gatherings, dinner parties, or even a quick weeknight appetizer, this flatbread proves that simple ingredients combined with proper technique can create something truly memorable. The contrast of temperatures—warm melted cheese and flatbread against cool, crisp arugula—makes every bite interesting and satisfying.
Simple Summer Flatbread with Grilled Corn + Arugula
Simple Summer Flatbread with Grilled Corn, Arugula, Mascarpone + Goat Cheese. Just the right amount of crunch, creamy, sweet and savory - made in a flash!
Ingredients
Flatbread Base
Grilled Corn
Arugula Topping
Instructions
Prepare the Corn
- Preheat the grill to medium heat.
- Brush the ear of corn with 1/2 tablespoon of olive oil, reserving the rest for the arugula.
- Grill the corn on all sides until some of the kernels have charred and all the kernels have turned a vibrant yellow, about 5 minutes per side.
- Let the grilled corn cool until you can handle it, then cut the kernels off the ear.
Prepare the Flatbreads
- Using the back of a spoon, spread the mascarpone cheese on the two flatbreads.
- Sprinkle the two flatbreads with 1/2 cup of goat cheese crumbles.
- For conventional oven: preheat to 425°F and bake directly on the rack 8 to 10 minutes until the bottom is crispy and the cheese has melted.
- For grill: bake directly on the grill on just one side for 8 to 10 minutes until grill marks appear and the bottom begins to brown.
Finish and Serve
- In a medium bowl, toss the arugula with olive oil, lemon juice, salt and pepper.
- Top each flatbread with the arugula and remaining goat cheese crumbles.
- Optional: finish the flatbreads with an aged balsamic or balsamic reduction drizzle.
- Cut with a pizza cutter and serve immediately.
- If bringing to a party, bring the arugula and remaining goat cheese on the side and finish on location so the arugula doesn't get wilty.
Notes
- Grilling creates the best flavor, but baking in the oven works just as well.
- For a party, assemble the flatbreads ahead and top with fresh arugula just before serving.
- You can use store-bought flatbreads or make your own for a more homemade feel.