Mexican Street Corn Flatbread

3 ounce shredded chihuahua cheese

1 teaspoon chipotle powder

1 lime

1 red onion

2 ounce sour cream 

3 ounce corn kernels

4 fluid ounces whole milk

2 naan flatbreads

Preheat oven to 400 degrees. 

Zest and halve lime. Quarter one half and juice remaining half. Halve and peel onion. Cut halves into 1/2" dice. In a mixing bowl, combine sour cream and 1 teaspoon lime juice. Set aside

Place onion and corn on a prepared baking sheet. Toss with 2 teaspoons olive oil, 1/4 teaspoon salt, and a pinch of pepper. Roast in hot oven until corn and onion are lightly charred, 12-15 minutes. Transfer corn and onion to a plate. Replace foil on baking sheet.

Place milk in a small pot over medium-high heat. Stir constantly until milk begins to simmer 2-3 minutes. Stir in half the chihuahua cheese. Stir constantly until sauce thickens and a line can be drawn that holds, 30-60 seconds.

Remove pot from burner and season with half the chipotle powder and a pinch of salt. Stir in corn-onion mixture (reserve 1/4 cup for garnish)

Place flatbreads directly on oven rack and cook until browned (*only took about 6 minutes) ** put in at the same time as the corn and onions. Carefully remove flatbreads from oven and place on a clean work surface. Spread an even layer of creamed corn onto each flatbread. Top with remaining chihuahua cheese. 

Place flatbreads directly on the oven rack, placing prepared baking sheet on rack below to catch any drips. Bake until crust becomes golden brown and crisp 8-10 minutes. Remove from oven and garnish with remaining chipotle powder if desired, corn-onion mixture, lime sour cream, lime zest. Plate and serve with lime wedges.