# 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 (reserve 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 to ensure even crisping.
02 - Heat a skillet over medium-high heat, melt the butter, add the corn and sauté without crowding for 4–5 minutes until there are light charred spots; season with 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 process until smooth; transfer to a small bowl and taste for seasoning.
04 - Brush each flatbread lightly with olive oil and arrange them on a baking sheet in a single layer.
05 - Distribute the charred corn evenly over the oiled flatbreads, scatter red onion slices and sprinkle half of the crumbled cotija over each flatbread.
06 - Bake on the center rack for 8–10 minutes, or until the flatbreads are crisp and toppings are heated through.
07 - Remove the flatbreads from the oven, drizzle generously with the jalapeño crema and top with the remaining cotija and chopped cilantro.
08 - Cut into portions and serve immediately with lime wedges alongside.
