Description

If you love the flavors of street corn, you’ll love this flatbread! Crispy flatbread is piled high with a creamy chipotle sauce, roasted corn, fresh jalapeños, and cilantro for a dinner or appetizer that is perfect for sharing!

Ingredients

Units Scale

2 prepared flatbreads (about 6″x12″ in size). See notes for recommendations.
1 tablespoon olive oil
1 10oz bag frozen corn (or 1 15oz can corn, drained)
3/4 cup full fat plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons diced chipotle chilies in adobo sauce
1 teaspoon lime juice
1 jalapeño, thinly sliced
2 tablespoons fresh cilantro, chopped
Tajín seasoning to taste (optional)

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Instructions

Preheat the oven to 400 degrees.
For a crispy crust, bake the flatbread for 3-4 minutes, then remove from the oven and add toppings.
In a skillet, add olive oil and frozen corn. Cook for 6-7 minutes over medium heat until the corn is lightly browned.
In a small bowl, mix together the Greek yogurt, mayonnaise, adobo sauce, lime juice, salt, and pepper to make the chipotle crema. Adjust the seasoning to your taste. Set aside.
Spread a thin layer of chipotle crema over the flatbread.
Evenly distribute the cooked corn kernels over the chipotle crema.
Sprinkle sliced jalapeños and cotija cheese evenly over the corn.
Bake the flatbread for 5-6 minutes until the edges are golden brown.
Remove from the oven and garnish with chopped cilantro and tajín seasoning.
Slice the street corn flatbread into portions and serve immediately.

Notes

I like the Stonefire Artisan Flatbreads that are available at most grocery stores. If you’re looking for a lighter option, try these Flat Out Flatbreads that are only 130 calories each.