This week, my husband has had work dinners. Leaving me and the munchkins to fend for ourselves. After a few nights of ” kid dinners” I decided to make something packed with flavor. Last year, at the Iowa State Fair one of the food options was a chorizo corn bowl. I didn’t get to try it, but had heard a lot about it from various people. Anyway, that was the inspiration for this flatbread
This pizza was soooo good. My favorite part was the cilantro and lime sprinkled on top. WOW. amazing! I put jalapeno slices on my pieces, but left that off for the kids. If you think the spice is too much for you, try adding just a dollop of Greek Yogurt on the side.
I have only cooked with Chorizo a few times. I had a co-worker, years back who would bring Chorizo breakfast burritos to work. They left a lasting impression on me. It is not sweet corn season yet this year- so I just used frozen corn. I can’t wait to make this again towards the end of the summer using Iowa sweet corn!
Mexican Street Corn and Chorizo Flatbread
1 pre-made flatbread- you can also use Naan bread
3 cups of corn
1 teaspoon of chili powder
1 clove of garlic
1 tablespoon of oil
1 chorizo link- removed from casing
1 jalapeno pepper- seeded and chopped
1 green onion -chopped
6 cherry tomatoes- chopped
1 tablespoon of chopped cilantro
1 avocado-cut into pieces
2 tablespoons of Cotija cheese
Method: Preheat oven to 400 degrees. In a saucepan over medium heat, cook the chorizo. Add minced garlic, corn and chili powder and sautee together for 3-4 minutes. Arrange the corn mixture on a piece of flatbread. top with tomatoes, green onions, jalapeno peppers and cheese. bake in the oven for 10 minutes-or until the flatbread is crispy to your satisfaction. Remove from the oven and add chopped avocado, cilantro and lime juice. Eat right away, you’ll love it.
I was a little sad that my husband wasn’t home to eat this with me. Hopefully he will love the leftovers!