Categories: Pizza/flatbread
Ingredients
- 3 oz. Shredded Chihuahua Cheese
- 1 tsp. Chipotle Powder
- 1 Lime
- 1 Red Onion
- 2 oz. Sour Cream
- 3 oz. Corn Kernels
- 4 fl. oz. Whole Milk
- 2 Naan Flatbreads
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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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.
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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.
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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).
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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.
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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!