Ingredients
Units
Scale
- 2 flatbreads (store bought naan or homemade flatbread)
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- zest of 1 lime
- juice of 1 lime (about a 1 tablespoon)
- pinch cayenne pepper
- 1 (15 oz.) can corn, drained
- 4 oz. shredded pepper jack cheese
- 1/3 cup crumbled cotija or queso fresco
- 1/4 teaspoon chili powder, optional
- Kosher salt
For serving:
- fresh chopped cilantro
- lime wedges
- crumbled cotija
Instructions
- Heat oven to 500 degrees.
- Combine sour cream, mayo, garlic, zest and juice of 1 lime, a pinch of cayenne pepper and a couple large pinches of Kosher salt.
- Place flatbreads on a baking sheet. Divide sauce between the two flatbreads, spreading it in an even layer, reserving 2-3 tablespoons of sauce for topping the flatbreads after they’ve baked.
- Divide shredded cheese evenly between the flatbreads, spreading it in an even layer.
- Divide corn evenly between the flatbreads.
- Top with crumbled cotija.
- Sprinkle with chili powder and another couple pinches of salt.
- Bake for 14-16 minutes. Then broil for 1-2 minutes.
- Drizzle with remaining sauce, garnish with fresh chopped cilantro and serve!
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican/American
Nutrition
- Serving Size: 1/8 flatbread
- Calories: 227
- Sugar: 2.7 g
- Sodium: 264.9 mg
- Fat: 10.4 g
- Carbohydrates: 30 g
- Fiber: 4.7 g
- Protein: 6.9 g
- Cholesterol: 11.8 mg
