All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Mexican street corn, or elotes, is a special treat south of the border. We've taken the sweet corn, cheese, and lime and placed it on the best vehicle for flavor we know, a pizza. Each bite will give you that sweet elotes delight but filling you up as an honest-to-gosh American pizza does. Fusion at its finest. Tip: To remove the core of a tomato, carefully making a circle with your knife around the stem, then remove circle.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Core tomato and cut into ½" dice.
Peel and halve shallot. Slice thinly.
Stem cilantro and coarsely chop half the leaves. Reserve remaining leaves whole.
Halve lime. Cut one half into wedges and juice the other half.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 10-12 minutes.
While flatbreads bake, make corn mixture.
Make the Corn Mixture
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn and shallot to hot pan and cook undisturbed until starting to char, 2-4 minutes.
Remove from burner and stir in tomato, half the chipotle powder (reserve remaining for garnish), a pinch of salt, and chopped cilantro until combined. Set aside.
Assemble and Bake the Pizzas
In a mixing bowl, combine sour cream, 2 tsp. lime juice, and a pinch of salt.
Place flatbreads, flat-side down, on prepared baking sheet and spread a thin layer of sour cream-lime mixture on each. Top evenly with corn mixture and Oaxacan cheese.
Bake until golden brown and cheese is melted, 8-10 minutes.
Meat lovers! If using protein, prepare while flatbreads bake. If using chicken, pat dry and cut into 1" pieces on a separate cutting board. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry. Cook with 1 tsp. olive oil in a medium non-stick pan over medium-high heat until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground beef, cook in a medium non-stick skillet over medium-high heat with 1 tsp. olive oil. Break into small pieces with a spoon until no pink remains, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
If using protein, add to pizzas before garnishing.
Plate dish as pictured on front of card, topping pizzas with Parmesan cheese and reserved cilantro leaves and garnishing with remaining chipotle powder (to taste). Squeeze lime wedges over pizzas to taste. Bon appétit!
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