Golden-brown corn flatbread is topped with creamy feta, crisp corn kernels and a fresh cucumber-and-herb salad. Chili oil adds a gentle, warming kick.
In this lunch dish, corn plays two different roles. Some goes into the batter, making the flatbread soft and lightly sweet; the rest is fried separately until the kernels turn golden brown in places. That way, you taste corn in the base and get a distinct bite from the topping, too. The feta-yogurt spread is salty and creamy, while cucumber, lemon, parsley and dill keep everything fresh. A few drops of chili oil add a little heat to the sweet, fresh flavors without overpowering them.
The batter is thicker than that of a regular thin crêpe, but it should still be easy to spread with the back of a spoon. Blending some of the corn helps bind the batter and gives it an even corn flavor. Let the pan get good and hot and use a thin layer of oil: this helps the edges turn crisp while the middle cooks through. If the batter is so stiff that you can’t spread it, stir in a tablespoon of water at a time. Don’t make the flatbreads too thick; otherwise, they may brown before the inside is cooked.
Fresh corn is a good choice in late summer, when ears of corn are often available. Outside the season, thawed frozen kernels work just fine. If you use canned corn, drain it well and pat the kernels dry before toasting them; excess moisture slows browning. The kernels for the batter don’t need to be toasted first. For the topping, a hot, dry pan is best, so they develop some color without turning soft as they cook.
Whip the feta with yogurt until smooth and spreadable. An immersion blender gives the smoothest result; you can also mash the feta with a fork, though the spread will be a little coarser. If your feta is very salty, use a little more yogurt and taste before adding extra salt. Dill has a distinct, fresh flavor, but if you don’t have any, you can make up the amount with parsley. Dice the cucumber finely so it stays evenly distributed over the flatbreads.
Serve the flatbreads as soon as you’ve topped them: the edges will still be crisp, and the cool salad makes a pleasing contrast with the warm base. Put extra chili oil on the table so everyone can choose how much they want. You can prepare the components ahead of time, but keep the salad separate from the flatbreads and top them just before eating; that way, moisture from the cucumber won’t soak into the base.
Set aside 80 g corn kernels for the topping. Put the remaining 150 g in a bowl with the flour, 100 g yogurt, egg, baking powder and 1/4 tsp salt. Blend with an immersion blender to make a thick batter with a few small pieces of corn still in it. If it’s too thick to spread, stir in 1 tablespoon of water.
Heat 1 tablespoon olive oil in a frying pan over medium heat. Fry the reserved corn kernels for 4–6 minutes, stirring regularly, until golden brown in places. Transfer to a plate.
Put the feta, 70 g yogurt, lemon zest and 1 tablespoon lemon juice in a tall measuring jug. Blend with an immersion blender until smooth. Set aside.
Dice the cucumber. Finely chop the parsley and dill. Mix with 1 tablespoon olive oil, the remaining lemon juice and a pinch of the salt.
Heat the remaining tablespoon of olive oil in the frying pan. Spoon half the batter into the pan and spread it into a round flatbread about 18 cm across. Cook for 3–4 minutes, until the edge is golden brown and the top looks mostly dry. Flip and cook for another 2–3 minutes. Repeat with the rest of the batter.
Spread the feta over the warm flatbreads, scatter the cucumber-herb salad and toasted corn on top, and finish with the chili oil. Serve right away.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
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Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.