Street Corn-Inspired Flatbreads
with Pico de Gallo and Spiced Crema- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Gluten
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
This street corn-nspired flatbread combines the flavours elotes to make the perfect lunch! Sweet corn, tangy crema and crumbled feta are piled high onto soft flatbreads for a delicious snack everyone will enjoy. Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Thaw-friendly corn (corn, modified vinegar) • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cilantro • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic.
Ingredients
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
113 g
Corn Kernels
½ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Cilantro
1 unit(s)
Lime
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
5.28 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Tomato
1 unit(s)
Shallot
43 mL
Sour Cream
(Contains: Milk May be present: Milk)
1 unit(s)
Garlic, cloves
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut tomato into 1/4-inch pieces.
- Peel, then cut half the shallot into 1/4-inch pieces. (TIP: Use remaining shallot for a future creation!)
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Zest, then juice lime.
- Heat a large non-stick pan over medium-high heat. When hot, add corn, half the Enchilada Splice Blend and 1 tbsp water to the dry pan. Cover and cook, stirring once halfway through, until charred or dark golden-brown, 5-6 min. Season with salt and pepper.
- Meanwhile, add tomatoes, chopped shallots, 1/4 tsp garlic, half the cilantro, half the lime juice, 1 tsp oil and 1/4 tsp sugar to a small bowl (NOTE: Reference garlic guide). Season with salt and pepper, then stir to combine.
- Add flatbreads to a parchment-lined baking sheet.
- Toast in the middle of the oven until warmed through, 2-3 min.
- Sprinkle mozzarella and feta over flatbreads, then top with charred corn.
- Bake in the middle of the oven until flatbreads are golden-brown and cheese has melted, 5-6 min.
- Meanwhile add sour cream, 1/4 tsp Enchilada Spice Blend, 1/4 tsp garlic, lime zest, 1/2 tbsp water and 1 tsp lime juice to another small bowl (NOTE: Reference garlic guide). Season with salt and pepper, then stir to combine.
- Remove flatbreads from the oven and transfer to a cutting board.
- Cut flatbreads into wedges, then top with pico de gallo.
- Drizzle spiced crema over top.
- Sprinkle remaining cilantro over flatbreads.
