Milk

Mustard

Sulphites

Wheat

Easy Prep

Ready in 25 minutes

Preparation Time

It’s fun to be corny sometimes—so we’re ushering in the early days of summer with these flavoursome flatbreads flecked with fresh kernels. You’ll char them in a pan until darkened and almost popping (not quite popcorn) to enhance the natural sweetness, then fling them over oven-baked naan breads smoothed with an herbed ricotta and feta mixture and caramelized onions. Serve with a crunchy salad in a bold balsamic vinaigrette. You like our corniness? Aw, shucks!

Charred corn thyme caramelized onion flatbreads - Extra large standard

Charred corn thyme caramelized onion flatbreads - Extra large 2x

Charred corn thyme caramelized onion flatbreads - Large standard

Charred corn thyme caramelized onion flatbreads - Large 2x

Charred corn thyme caramelized onion flatbreads - Medium standard

Charred corn thyme caramelized onion flatbreads - Medium 2x

Charred corn thyme caramelized onion flatbreads - Small standard

Charred corn thyme caramelized onion flatbreads - Small 2x

Charred corn thyme caramelized onion flatbreads - Thumbnail standard

Charred corn thyme caramelized onion flatbreads - Thumbnail 2x

Shredded red cabbage

Bunch of thyme

Artisan lettuce

Ears of corn

Caramelized onions

Honey

Rich, Snappy Whipped Balsamic vinaigrette

Ricotta

Feta

Naan

Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Vegetarian

Charred Corn, Thyme & Caramelized Onion Flatbreads

Medium pan

Sheet pan

Olive oil

Salt & pepper (S&P)

Parchment paper

Preheat the oven to 450&amp;deg;F. Pick the &lt;strong&gt;thyme leaves&lt;/strong&gt; off the stems; roughly chop the &lt;strong&gt;leaves&lt;/strong&gt;. Roughly chop the&lt;strong&gt; lettuce&lt;/strong&gt;. Cut the &lt;strong&gt;corn kernels&lt;/strong&gt; off the cobs.

Charred Corn, Thyme & Caramelized Onion Flatbreads - Step #1 Mise en place

Mise en place

In a medium pan, heat a drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium-high. Cook the &lt;strong&gt;corn&lt;/strong&gt;, stirring occasionally, 7 to 9 min., until the kernels have darkened and begin to pop; season with &lt;strong&gt;&amp;frac12; the spices&lt;/strong&gt;.

Charred Corn, Thyme & Caramelized Onion Flatbreads - Step #2 Char the corn

Char the corn

Meanwhile, in a small bowl, combine the &lt;strong&gt;ricotta&lt;/strong&gt; and &lt;strong&gt;&amp;frac12; the thyme&lt;/strong&gt;. Crumble in the &lt;strong&gt;feta&lt;/strong&gt;. Season with the &lt;strong&gt;remaining spices&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Arrange the &lt;strong&gt;naan&lt;/strong&gt; on a lined sheet pan. Spread with the &lt;strong&gt;ricotta mixture&lt;/strong&gt;. Top with the &lt;strong&gt;onions&lt;/strong&gt;, a drizzle of&lt;strong&gt; olive oil&lt;/strong&gt; and &lt;strong&gt;pepper&lt;/strong&gt;. Bake, 8 to 10 min., until the edges are golden.

Charred Corn, Thyme & Caramelized Onion Flatbreads - Step #3 Assemble & bake the flatbreads

Assemble &amp; bake the flatbreads

Meanwhile, in a large bowl, combine the &lt;strong&gt;lettuce&lt;/strong&gt;, &lt;strong&gt;cabbage&lt;/strong&gt;, &lt;strong&gt;&amp;frac12;&amp;nbsp;the corn&lt;/strong&gt;, &lt;strong&gt;&amp;frac34; of the vinaigrette&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;.

Charred Corn, Thyme & Caramelized Onion Flatbreads - Step #4 Make the salad

Make the salad

Top the flatbreads with the &lt;strong&gt;remaining corn and thyme&lt;/strong&gt;. Drizzle with the &lt;strong&gt;honey&lt;/strong&gt;. Cut into wedges. Divide the&lt;strong&gt; flatbreads&lt;/strong&gt; between your plates. Drizzle with the &lt;strong&gt;remaining vinaigrette&lt;/strong&gt;. Serve the &lt;strong&gt;salad&lt;/strong&gt; on the side. Bon app&amp;eacute;tit!

Charred Corn, Thyme & Caramelized Onion Flatbreads - Step #5 Finish & serve

Finish &amp; serve

with Ricotta, Feta & Crunchy Side Salad

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