Crisp flatbread topped with charred corn, cotija, red onion and zesty jalapeño crema—ready in 35 minutes.
# What you need:
→ Flatbread
01 - 2 pre-made flatbread crusts (naan or pizza-style bases)
02 - 1 tablespoon olive oil
→ Street corn topping
03 - 2 cups corn kernels (fresh, frozen or canned, drained)
04 - 1 tablespoon unsalted butter
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon sea salt
09 - 1/4 teaspoon ground black pepper
10 - 1/2 cup cotija cheese, crumbled (or feta as substitute)
11 - 1/4 cup fresh cilantro, chopped
12 - 1 small red onion, thinly sliced
13 - 1 lime, cut into wedges
→ Jalapeño crema
14 - 1/2 cup sour cream
15 - 1/4 cup mayonnaise
16 - 1 fresh jalapeño, seeded and chopped
17 - 1 tablespoon fresh lime juice
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon sea salt
# Steps to follow:
01 - Preheat oven to 425°F and position a rack in the upper third.
02 - Warm a skillet over medium–high heat, add the butter, then the corn. Sauté, stirring occasionally, 4–5 minutes until kernels develop light char. Season with smoked paprika, chili powder, garlic powder, sea salt and black pepper. Remove from heat and set aside.
03 - Combine sour cream, mayonnaise, chopped jalapeño, lime juice, garlic powder and sea salt in a food processor or blender. Process until smooth, taste and adjust seasoning, then transfer to a small bowl and refrigerate until needed.
04 - Lightly brush each flatbread crust with olive oil and arrange them on a baking sheet.
05 - Divide the charred corn evenly between the flatbreads. Top with red onion slices and sprinkle half of the crumbled cotija over each.
06 - Bake 8–10 minutes, or until the flatbread edges are crisp and the toppings are warmed through.
07 - Remove from the oven and immediately drizzle with jalapeño crema. Scatter remaining cotija and chopped cilantro over the flatbreads and serve hot with lime wedges.
