# Components:
→ 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 and thawed, or well-drained canned)
04 - 1 tablespoon 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 freshly ground black pepper
10 - 1/2 cup crumbled cotija cheese (or crumbled feta as substitute)
11 - 1/4 cup fresh cilantro, finely 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 (leave seeds for extra heat)
17 - 1 tablespoon fresh lime juice
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon fine salt
# Method:
01 - Set the oven to 425°F and position a rack in the center.
02 - Warm a skillet over medium-high heat and melt the butter. Add the corn and sauté, stirring occasionally, until kernels develop light char spots, about 4–5 minutes. Season with smoked paprika, chili powder, garlic powder, salt and pepper, then remove from heat.
03 - Combine sour cream, mayonnaise, chopped jalapeño, lime juice, garlic powder and salt in a food processor or blender and process until smooth. Transfer to a small bowl and taste for seasoning.
04 - Lightly brush each flatbread crust with olive oil and arrange them on a baking sheet.
05 - Divide the charred corn evenly between the two crusts. Scatter sliced red onion over the corn and sprinkle half of the crumbled cotija on each flatbread.
06 - Bake the assembled flatbreads on the center rack for 8–10 minutes, or until the crusts are crisp and toppings are warmed through.
07 - Remove flatbreads from the oven. Drizzle generously with jalapeño crema, sprinkle with the remaining cotija and chopped cilantro, and serve immediately with lime wedges.
