# What You'll Need:
→ Flatbread
01 - 2 pre-made flatbread crusts (8–10-inch each; naan or pizza base)
02 - 1 tablespoon olive oil
→ Street Corn Topping
03 - 2 cups corn kernels (fresh, thawed from frozen, or well-drained canned)
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 crumbled cotija cheese (or crumbled 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 (retain seeds for extra heat)
17 - 1 tablespoon fresh lime juice
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt
# How To Make:
01 - Preheat the oven to 425°F and position a rack in the center.
02 - Heat a skillet over medium-high heat, add butter and allow to melt. Add the corn and sauté, stirring occasionally, for 4–5 minutes until kernels develop light char. Season with smoked paprika, chili powder, garlic powder, salt and pepper. Remove from heat and set aside.
03 - Combine sour cream, mayonnaise, chopped jalapeño, lime juice, garlic powder and salt in a food processor or blender. Purée until smooth, taste and adjust seasoning; transfer to a small bowl and refrigerate briefly if desired.
04 - Lightly brush each flatbread crust with olive oil on both sides and arrange on a baking sheet so edges have space to crisp.
05 - Distribute the charred corn evenly over the flatbreads, scatter red onion slices on top and sprinkle half of the crumbled cotija over each.
06 - Bake on the center rack for 8–10 minutes, or until flatbread edges are crisp and toppings are heated through.
07 - Remove from the oven, drizzle generously with jalapeño crema, sprinkle remaining cotija and chopped cilantro, slice and serve immediately with lime wedges.
