MEXICAN STREET CORN FLATBREAD

Mexican Street Corn Flatbread image

Provided by @MakeItYours

Number Of Ingredients 12

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3 ears of corn
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (or paprika)
1 cup Mexican crema (or sour cream)
1/2 cup mayo
1/4 cup chopped fresh cilantro
1/2 cup crumbled cotija cheese, divided
1/4 teaspoon ground coriander
1 lime, cut in half
Flatbread dough (recipe follows)

Steps:

Preheat an outdoor grill or stove top grill pan over medium-high. Coat the corn with 2 tablespoons olive and season with salt, pepper, and cayenne. Grill the corn until charred all around, about 15 to 20 minutes, making sure to turn every 5 minutes. Remove from grill and let cool on a plate or platter. Cut the kernels off the cob and set aside. In a large bowl, combine the crema, mayo, cilantro, 1/4 cup cotija, coriander, a pinch of salt and pepper, and juice of half a lime. Stir until evenly combined. Divide the flatbread dough in half and roll each half into a thin long rectangle. Brush the tops with the remaining tablespoon of olive oil. Place on the hot grill, oil side down, and cook on each side until golden brown and crispy, about 10 to 15 minutes. Transfer the frilled flatbread onto a baking sheet. Spread liberally with the sauce and then cover the top completely with the grilled corn kernels. Sprinkle with remaining 1/4 cup cotija cheese, drizzle with a bit more crema (or leftover sauce) and garnish with cilantro. Cut and serve immediately. Enjoy!