Mexican Street Corn Crispbread
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- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 8 Wasa Gluten Free Original Crispbreads
- 1/2 cup corn, canned or from the cob
- 1 teaspoon olive oil
- 3/4 teaspoon ancho chili powder (split)
- 1/2 cup poblano pepper, diced
- 1/4 teaspoon cumin
- 1 garlic clove, minced
- 3 oz cotija cheese
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Toss the corn and poblano pepper in olive oil, ½ teaspoon of the ancho chili powder and all the cumin until fully coated, then spread evenly on a baking sheet lined with parchment paper or aluminum foil. Roast for 30 minutes, stirring halfway.
- While the vegetables are roasting, add the garlic cloves, cotija cheese, Greek yogurt, remaining 1/4 teaspoon of ancho chili powder and all the lime juice to a blender, blending on high for 30 seconds until smooth.
- To serve: add a thin layer (about 1 tablespoon) of the garlic chili spread to the top of each Wasa Gluten Free crispbread and top with a two spoonful’s of the roasted corn and peppers. Garnish with a spritz of lime juice.