# 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, or drained canned)
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 fine sea salt
09 - 1/4 teaspoon freshly 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 (leave some seeds for extra heat)
17 - 1 tablespoon fresh lime juice
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon fine salt
# Directions:
01 - Preheat the oven to 425°F and position a rack in the center.
02 - Heat a skillet over medium-high heat and melt the butter. Add the corn and sauté, stirring occasionally, for 4–5 minutes until kernels develop light char marks. Remove from heat and immediately season with smoked paprika, chili powder, garlic powder, salt, and pepper; toss to combine and set aside.
03 - Place sour cream, mayonnaise, chopped jalapeño, lime juice, garlic powder, and salt in a food processor or blender. Purée until smooth, taste and adjust seasoning, then transfer to a small bowl and refrigerate until ready to use.
04 - Lightly brush each flatbread crust with olive oil on both sides and arrange them on a baking sheet.
05 - Divide the charred corn between the two flatbreads, spreading it evenly. Distribute the red onion slices and sprinkle half of the crumbled cotija over the corn.
06 - Bake the assembled flatbreads in the preheated oven for 8–10 minutes, or until the crusts are crisp and the toppings are heated through.
07 - Remove the flatbreads from the oven. Drizzle generously with jalapeño crema, sprinkle with the remaining cotija, and scatter chopped cilantro over the top. Serve with lime wedges.
08 - Cut each flatbread into portions and serve immediately while warm. Offer extra crema and lime wedges at the table.
