# What You'll Need:
→ Flatbread
01 - 2 pre-made flatbread crusts (naan or pizza-style)
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 ground black pepper
10 - 1/2 cup cotija cheese, crumbled (or feta as substitute)
11 - 1/4 cup 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 seeds in for more heat)
17 - 1 tablespoon fresh lime juice
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt
# How-To Steps:
01 - Set the oven to 425°F and position a rack in the center so the flatbreads crisp evenly.
02 - Heat a skillet over medium-high, add the butter, then toss in the corn and sauté 4–5 minutes until lightly charred; stir in 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 blender or food processor and blend until smooth; transfer to a small bowl and refrigerate briefly if desired.
04 - Brush each flatbread lightly with olive oil on both sides and lay them on a baking sheet.
05 - Distribute the charred corn evenly over the flatbreads, scatter red onion slices and sprinkle half of the crumbled cotija over each.
06 - Place the baking sheet in the preheated oven and bake 8–10 minutes, or until the flatbreads are crisp at the edges and the toppings are warmed through.
07 - Remove flatbreads from the oven, drizzle generously with jalapeño crema, garnish with the remaining cotija and chopped cilantro, and squeeze lime wedges over top as desired.
08 - Slice each flatbread into portions and serve immediately while warm.
