Chef notes
Nothing screams summer like fresh, sweet corn on the cob. While eating it simply with butter is great, this recipe transforms it into the star of a delicious, smoky, Mexican-flavored flatbread. It's the perfect addition to your summer menu.
Technique tips: Shucking your corn before you grill it will give it great char marks and a lovely smoky flavor (as well as help it cook faster). Using a bundt or angel food cake pan to anchor the corn while slicing will help hold the corn in place and prevent a giant mess!
Swap option: Try experimenting with your favorite cheeses, like cotija or feta.
Special equipment: A grill (or grill pan), a rolling pin for pizza dough.
Ingredients
- 8 ears corn, shucked
- 2 tablespoons unsalted butter
- 1 cup crumbled queso fresco cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon chili powder, or to taste
- 1/2 cup Greek yogurt
- 1/4 cup finely chopped cilantro
- 1 lime, zested and juiced
- 1 pound store-bought pizza dough
- Vegetable oil, for brushing pizza and grill
- Salt and pepper
Preparation
1.Preheat grill to medium-high heat.
2.Once heated, place corn directly on grill. Cook for about 10 minutes, turning occasionally. Remove from grill, and let cool slightly. Once cool enough to handle, slice kernels off cob and place in large bowl. Add butter, both cheeses, chili powder and toss to combine. Season to taste with salt and pepper.
3.In a small bowl, place yogurt, cilantro, lime zest and juice and stir to combine. Season with salt to taste. Place in a squeeze bottle or a plastic baggie (with the end corner snipped off).
4.Roll out pizza dough into a 10-inch circle (about 1/4-inch thick). Brush both sides with vegetable oil and place on grill (it helps to brush grill with oil as well). Cook for about 2-3 minutes on one side and flip. Carefully place corn mixture on top of flatbread and grill for another few minutes, covered, allowing cheese to melt slightly. Remove flatbread from the grill, drizzle with cilantro crema and serve.
