Fiery Street Corn Focaccia
Experience a burst of flavor with this spicy twist on classic street corn. The fluffy focaccia base is topped with charred corn kernels, tangy lime crema, crumbled cotija cheese, and a kick of jalapeno. Perfect for a summer picnic or a savory snack.
ingredients
- 2 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 2 tbsp olive oil
- 2 ears of corn, husked and kernels removed
- 1 jalapeno, finely chopped
- ½ cup crumbled cotija cheese
- ¼ cup mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp smoked paprika
- Fresh cilantro, for garnish
steps
- 1.
In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and olive oil. Mix until it forms a dough. Knead for 5 minutes, then let it rest for 1 hour until doubled in size.
- 2.
Preheat the grill or stovetop grill pan over medium-high heat. Grill the corn kernels until charred, about 5 minutes. Set aside.
- 3.
Preheat the oven to 425°F (220°C). Grease a baking sheet and press the dough onto it, stretching it evenly.
- 4.
In a small bowl, combine mayonnaise, lime juice, chili powder, and smoked paprika. Stir until well combined.
- 5.
Spread the mayonnaise mixture over the dough. Sprinkle the grilled corn kernels and jalapeno over the top. Crumble cotija cheese evenly.
- 6.
Bake for 20-25 minutes or until the focaccia is golden brown.
- 7.
Garnish with fresh cilantro and cut into squares. Serve warm and enjoy!
