Street Corn Flatbread

Massala nan, brushed with olive oil, topped with chipotle pizza sauce, chorizo crumbles, roasted corn kernels, sliced red onion, and crumbled feta before baking until golden bubbly. Finished with a drizzle of Mexican crema, tajin seasoning, and fresh chopped cilantro.

Course Appetizer, Dinner, Lunch

Cuisine American, Indian, Mexican

Keyword massala nan, mexican street corn

Servings Flatbreads

Ingredients

Steet Corn Flatbread

4 ea. Kontos® Oval Massala Nan
0.25 cups Olive Oil
0.50 cups Chipotle Pizza Sauce
1 cups Chorizo Crumbles Cooked
0.50 cups Whole Corn Kernels
0.50 cups Red Onion Thinly Sliced
0.50 cups Kontos® Domestic Feta Cheese Crumbled
0.25 cups Mexican Crema
2 tsp(s) Tajin Seasoning
As needed Cilantro Fresh, Chopped

Chipotle Pizza Sauce

1 cup Pizza Sauce
1 tbsp(s) Chipotle Peppers in Adobo Sauce Pureed

Instructions

Street Corn Flatbread

Pre-heat a convection oven to 450 degrees.
Place flatbreads, on a sheet pan lined with parchment paper.
Brush the top of each flatbread with 1Tbsp(s) of olive oil.
Spread 2 Tbsp(s) of chipotle pizza sauce across each flatbread before topping each with 1/4 cup of cooked chorizo crumbles, 2 Tbsp(s) of corn kernels, 2 tbsp(s) of red onion, and 2 tbsp(s) of crumbled feta.
Bake for 10 minutes or until bread is golden and cheese is bubbly.
Drizzle each flatbread with 1 Tbsp(s) of Mexican Crema and finish each with 0.5 tsp(s) of Tajin seasoning, and fresh chopped cilantro.

Chipotle Marinara

Whisk together pizza sauce and pureed chipotle peppers in adobo sauce in a large mixing bowl until ingredients are well incorporated.
Transfer the sauce to an airtight container and refrigerate until needed.