Meal Kit

Mexican Street Corn Flatbread

with Oaxacan cheese and lime

Prep & Cook Time: 40-50 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 7 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Vegetarian

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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Zest and halve lime. Quarter one half and juice remaining half.

    Halve and peel onion. Cut halves into 1/2" dice.

    In a mixing bowl, combine sour cream and 1 tsp. lime juice. Set aside.

  2. 2

    Roast the Corn and Onion

    Place onion and corn on prepared baking sheet. Toss with 2 tsp. olive oil, 1/4 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.

  3. 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.

    Stir in half the 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 1/4 cup for garnish).

  4. 4

    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 cheese.

  5. 5

    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!

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