Description
A vibrant flatbread topped with creamy whipped ricotta, sweet charred corn, spicy jalapeños, and a drizzle of honey for a perfect balance of flavors.
Ingredients
Scale
For the Crust:
- 1 cup whole milk ricotta cheese
- 1 tablespoon olive oil, plus more for brushing
- 1 clove garlic, minced
- Salt and black pepper to taste
- 2 ears fresh corn, husked
- 1 store-bought or homemade flatbread (about 12 inches)
- 1 jalapeño pepper, thinly sliced
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
1. Prepare the Crust:
- Preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and grill, turning occasionally, until charred in spots, about 8-10 minutes. Let cool slightly, then cut the kernels off the cobs.
- In a food processor, combine ricotta, 1 tablespoon olive oil, minced garlic, salt, and pepper. Blend until smooth and creamy, about 1-2 minutes. Set aside.
- Place the flatbread on the grill or in a preheated oven at 400°F (200°C) for 3-5 minutes until lightly toasted.
- Spread the whipped ricotta evenly over the flatbread. Top with charred corn kernels and sliced jalapeño.
- Drizzle with honey and sprinkle with smoked paprika. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Notes
You can customize the seasonings to taste.