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Cheesy corn flatbreads on a wooden board with a smoky salsa and yoghurt
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Cheesy corn flatbreads

Smoky salsa & fresh coriander

Cheesy corn flatbreads on a wooden board with a smoky salsa and yoghurt
Save recipe

20 mins
Super easy

serves 4

About the recipe

My nifty tip to turn tinned sweetcorn and commonly wasted yoghurt into cheesy corn flatbreads is super quick, super fun and seriously tasty. This is a great recipe for using up yoghurt that might end up as food waste, and I even use the sweetcorn water in the dough, too. Topped with a quick smoky salsa to finish things off, this is so good!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

1 x 200g tin of sweetcorn in water

200g self-raising flour

100g natural yoghurt, plus extra to serve

75g Cheddar cheese, plus extra to serve

4 spring onions

320g ripe tomatoes

extra virgin olive oil

1 lime

a few sprigs of fresh coriander

Method

  1. Drain the sweetcorn, catching the liquid in a bowl. Add half the sweetcorn to the bowl (putting the rest aside for later), along with the flour. Grate in the cheese and mix into a dough.
  2. Divide the dough into 4 and roll out into ½cm-thick rounds. Cook the flatbreads in a dry frying pan on a medium-high heat for 3 minutes on each side, or until golden and puffed up, then stack in a clean tea towel to keep warm.
  3. For the salsa, trim the spring onions, then char in the pan with the remaining sweetcorn. Finely chop the charred veg with the tomatoes, then place in a bowl with 1 tablespoon of extra virgin olive oil. Finely grate in the lime zest, squeeze in the juice, then taste and season to perfection with sea salt and black pepper.
  4. Load up the hot flatbreads with a dollop of yoghurt, the salsa, a little extra grated cheese and pick over the fresh coriander leaves, to serve.

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