Here’s a fun twist on a classic Mexican dish! Keep your kitchen cooled down during the summer by grilling this fresh flatbread outdoors. —Amanda Phillips, Portland, Oregon,
- 2 medium ears sweet corn, husked
- 3 tablespoons olive oil, divided
- 1 pound fresh or frozen pizza dough, thawed
- 1/2 cup mayonnaise
- 1/3 cup crumbled Cotija cheese, divided
- 1/3 cup chopped fresh cilantro, divided
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/8 teaspoon pepper
image/svg+xml Text Ingredients View Recipe,
Brush corn with 1 tablespoon oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; transfer to a large bowl.
On a lightly floured surface, roll or press dough into a 15×10-in. oval (about 1/4 in. thick); place on a greased sheet of foil. Brush top with 1 tablespoon oil.
Carefully invert crust onto grill rack, removing foil. Brush top with remaining 1 tablespoon oil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes on each side. Remove from grill; cool slightly.
Add mayonnaise, 3 tablespoons cheese, 3 tablespoons cilantro, lime juice, chili powder and pepper to corn; stir to combine. Spread over warm crust. Sprinkle with remaining cheese and cilantro.
1 piece: 211 calories, 13g fat (2g saturated fat), 4mg cholesterol, 195mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 5g protein.