Mexican Street Corn Flatbread

with Chihuahua cheese and lime

$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

Vegetarian icon
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)

  • Info
    3 oz. Shredded Chihuahua Cheese
  • 1 tsp. Chipotle Powder
  • 1 Lime
  • 1 Red Onion
  • Info
    2 oz. Sour Cream
  • 3 oz. Corn Kernels
  • Info
    4 fl. oz. Whole Milk
  • Info
    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

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    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.

  • Step 2 - Roast the Corn and Onions
    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.

  • Step 3 - Make the Creamed Corn
    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, 30-60 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).

  • Step 4 - Assemble the Flatbreads
    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 with remaining Chihuahua cheese.

  • Step 5 - Bake the Flatbreads
    5

    Bake the Flatbreads

    Place 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). Plate dish as pictured on front of card and garnish with remaining lime wedges. Bon appetit!