# 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 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 for extra heat)
17 - 1 tablespoon lime juice
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt
# How To Make It:
01 - Preheat the oven to 425°F and position a rack in the center.
02 - Heat a skillet over medium-high heat, add 1 tablespoon butter, then add the corn and sauté 4–5 minutes until kernels are lightly charred; season with smoked paprika, chili powder, garlic powder, salt and pepper, then remove from heat.
03 - In a food processor or blender combine sour cream, mayonnaise, chopped jalapeño, lime juice, garlic powder and salt; blend until smooth, transfer to a bowl and taste-adjust seasoning.
04 - Lightly brush each flatbread crust with olive oil and place them on a baking sheet.
05 - Distribute the charred corn evenly across the flatbreads, top with red onion slices and sprinkle half of the crumbled cotija over each.
06 - Bake the assembled flatbreads 8–10 minutes at 425°F, until the crust edges are crisp and toppings are warmed through.
07 - Remove from the oven, drizzle generously with jalapeño crema, scatter the remaining cotija and chopped cilantro over the top.
08 - Cut into portions and serve immediately with lime wedges alongside.
