“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.
Zest and halve lime. Quarter one half and juice remaining half.
Halve and peel onion. Cut halves into ½" dice.
In a mixing bowl, combine sour cream and 1 tsp. lime juice. Set aside.
Roast the Corn and Onion
Place onion and corn on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Roast in hot oven until corn and onion are lightly charred, 12-15 minutes.
Transfer corn and onion to a plate.
Replace foil on baking sheet.
Make the Creamed Corn
Place milk in a small pot over medium-high heat. Stir constantly until milk begins to simmer, 2-3 minutes.
Stir in half the Chihuahua cheese (reserve remaining for flatbreads). Stir constantly until sauce thickens and a line can be drawn that holds, 30-60 seconds.
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).
Assemble the Flatbreads
Place flatbreads directly on oven rack and cook until lightly browned, 10-12 minutes.
Carefully remove flatbreads from oven and place on a clean work surface. Spread an even layer of creamed corn onto each flatbread.
Top with remaining Chihuahua cheese.
Bake the Flatbreads
Place flatbreads directly on oven rack, placing prepared baking sheet on rack below 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).
Plate dish as pictured on front of card, serving lime wedges on the side. Bon appétit!