Festive flatbread with charred corn, cotija, red onion and zesty jalapeño crema—ready in 35 minutes for Cinco de Mayo.
# What You'll Need:
→ Flatbread
01 - 2 pre-made flatbread crusts (naan or thin pizza-style)
02 - 1 tablespoon olive oil
→ Street corn topping
03 - 2 cups corn kernels (fresh, frozen and thawed, 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 freshly ground black pepper
10 - 1/2 cup cotija cheese, crumbled (or feta as a substitute)
11 - 1/4 cup 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 more heat)
17 - 1 tablespoon fresh lime juice
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt
# How to Make It:
01 - Heat the oven to 425°F and position a rack in the center.
02 - Warm a skillet over medium-high heat, add the butter, then the corn; sauté, stirring occasionally, until the kernels develop light charring, about 4 to 5 minutes. Season with smoked paprika, chili powder, garlic powder, salt and pepper; remove from heat.
03 - Combine sour cream, mayonnaise, chopped jalapeño, lime juice, garlic powder and salt in a blender or food processor and blend until smooth; transfer to a small bowl and taste-adjust seasoning.
04 - Brush each flatbread lightly with olive oil and place them on a baking sheet.
05 - Divide the charred corn evenly over the two flatbreads, scatter red onion slices and sprinkle about half of the cotija cheese over each.
06 - Bake the assembled flatbreads in the preheated oven for 8 to 10 minutes, until the crusts are crisp and toppings are warmed through.
07 - Remove from the oven, drizzle generously with jalapeño crema, finish with the remaining cotija and chopped cilantro, and serve immediately with lime wedges.
