# What You'll Need:
→ Flatbread
01 - 2 pre-made flatbread crusts (naan or pizza base)
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 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 (keep seeds for extra heat)
17 - 1 tablespoon fresh lime juice
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt
# Directions:
01 - Preheat oven to 220°C (425°F) and position a rack in the centre.
02 - Heat a skillet over medium-high, melt the butter, then add the corn kernels and sauté, stirring occasionally, 4–5 minutes until lightly charred; 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 food processor or blender and blend until smooth; transfer to a small bowl and refrigerate briefly to meld flavors.
04 - Brush each flatbread lightly with olive oil on both sides and place on a baking sheet lined with parchment or lightly oiled.
05 - Divide the charred corn evenly between the flatbreads, distribute red onion slices and sprinkle half of the crumbled cotija over each.
06 - Bake on the centre rack 8–10 minutes until the flatbread edges are crisp and toppings are heated through.
07 - Remove flatbreads from oven, drizzle generously with jalapeño crema, scatter remaining cotija and chopped cilantro over the top, and squeeze lime wedges as desired.
08 - Slice each flatbread and serve hot alongside lime wedges; suggest pairing with a chilled Mexican lager or a margarita.
