Mexican Street Corn Flatbread

with roasted corn and Chihuahua cheese

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

“Mexican street corn! Get your Mexican street corn here!” Well, that's probably not how the street vendors in Guadalajara sell their wares. (They say it in Spanish: elotes.) But no matter how you say it, this corn, here served on the flatbread, is packed with yummy flavors: slightly salty Chihuahua, zesty lime, and smoky chipotle powder. No wonder this powerful flavor combination has leaped over the border and into our hearts.

In Your Box (serves 2)

  • 2 Ears of Corn
  • 1 Red Onion
  • 1 Lime
  • 2 oz. Sour Cream
  • 4 fl. oz. Whole Milk
  • 3 oz. Shredded Chihuahua Cheese
  • 1 tsp. Chipotle Powder
  • 2 Naan Flatbreads
  • Nutrition (per serving)

  • Calories
    775
  • Carbohydrates
    97g
  • Fat
    33g
  • Protein
    29g
  • Sodium
    1352mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Pot

Before You Cook

  • Mexican Street Corn Flatbread with roasted corn and Chihuahua cheese
    1

    Prepare the Ingredients

    Shuck corn, rinse, and carefully remove kernels from cobs. Halve and peel onion. Cut halves into ½” dice. Zest and halve lime. Quarter one half and juice remaining half. In a mixing bowl, combine sour cream and 1 tsp. lime juice. Set aside.

  • Mexican Street Corn Flatbread with roasted corn and Chihuahua cheese
    2

    Roast the Corn and Onions

    Place corn and onion on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Broil until corn and onions are lightly charred, 3-5 minutes. Remove baking sheet from broiler, and preheat oven to 425 degrees. Transfer vegetables to a plate. Replace foil on baking sheet.

  • Mexican Street Corn Flatbread with roasted corn and Chihuahua cheese
    3

    Make the Creamed Corn

    Place milk in a small pot over medium-high heat. Stir constantly until milk begins to simmer, 2-3 minutes. Whisk in half the Chihuahua cheese (reserve remaining to top flatbread). Whisk constantly until sauce thickens and a line can be drawn that holds, 30 seconds to 1 minute. Remove pot from burner and season with half the chipotle powder (reserve remaining for garnish) and a pinch of salt. Stir in corn-onion mixture (reserve ¼ cup for garnish).

  • Mexican Street Corn Flatbread with roasted corn and Chihuahua cheese
    4

    Assemble the Flatbreads

    Place flatbreads directly on oven rack and bake until lightly browned, 5 minutes. Carefully remove from oven and spread an even layer of creamed corn on each flatbread. Top each flatbread with remaining Chihuahua cheese.

  • Mexican Street Corn Flatbread with roasted corn and Chihuahua cheese
    5

    Bake the Flatbreads

    Place prepared flatbreads directly on oven rack. Place prepared baking sheet on rack underneath to catch any drips. Bake until crust becomes golden brown and crisp, 8-10 minutes. Remove from oven and garnish with remaining corn-onion mixture, lime sour cream, lime zest, and remaining chipotle powder (to taste).

  • Mexican Street Corn Flatbread with roasted corn and Chihuahua cheese
    6

    Finish the Dish

    Cut flatbreads into desired number of slices and serve with lime quarters.