Festive Cinco de Mayo flatbread with charred corn, cotija, red onion and a tangy jalapeño crema—ready in 35 minutes.
# 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 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 a 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
17 - 1 tablespoon lime juice
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt
# How To Make It:
01 - Preheat your oven to 220°C (425°F).
02 - In a skillet over medium-high heat, melt the butter. Add the corn kernels and sauté for 4–5 minutes until lightly charred. Season with smoked paprika, chili powder, garlic powder, salt, and pepper. Remove from heat and set aside.
03 - In a food processor or blender, blend sour cream, mayonnaise, chopped jalapeño, lime juice, garlic powder, and salt until smooth. Transfer to a small bowl.
04 - Brush each flatbread crust lightly with olive oil. Place on a baking sheet.
05 - Evenly distribute the charred corn over the flatbreads. Top with red onion slices and half of the cotija cheese.
06 - Bake in the oven for 8–10 minutes or until the flatbread is crisped and the toppings are warm.
07 - Remove from the oven. Drizzle generously with jalapeño crema and garnish with remaining cotija cheese and chopped cilantro.
08 - Serve hot with lime wedges on the side.
