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
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meatlovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using diced chicken, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and cook undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes. Add proteins to pizza as desired.
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 seasoning blend (reserve remaining for garnish), chopped cilantro, and a pinch of salt 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.
Bake until golden brown, 8-10 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping pizzas with cheese and reserved cilantro leaves and garnishing with remaining seasoning blend (to taste). Squeeze lime wedges over pizzas to taste. Bon appétit!
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