# 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 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 crumbled feta as a 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 (retain seeds for extra heat)
17 - 1 tablespoon fresh lime juice
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt
# Method:
01 - Set the oven to 425°F and position a rack in the center.
02 - Heat a skillet over medium-high heat, add the butter, then the corn kernels; sauté, stirring occasionally, until edges are lightly charred, about 4–5 minutes. Season with smoked paprika, chili powder, garlic powder, salt and pepper, stir to combine and 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 refrigerate briefly if desired.
04 - Brush both flatbread crusts lightly with olive oil on the top side and transfer to a baking sheet.
05 - Distribute the charred corn evenly across the oiled flatbreads, scatter thin red onion slices over the corn and sprinkle half of the crumbled cotija on each flatbread.
06 - Bake on the center rack 8–10 minutes, until the flatbreads are crisp and toppings are warmed through.
07 - Remove from oven, drizzle generously with jalapeño crema, sprinkle remaining cotija and chopped cilantro over the top, and add lime wedges to serve.
08 - Cut each flatbread into portions and serve immediately while warm.
