Recipe Details

Preheat grill to medium-high; scrub grates, then lightly brush with oil. In a small bowl, stir together sour cream, mayonnaise, garlic, and lime zest and juice; season with salt and pepper. In another small bowl, stir together Parmigiano, thyme, sugar, and paprika.

Brush corn, onion, and poblano with oil. Grill corn and poblano, turning occasionally, until lightly charred all over and tender, 12 to 15 minutes total. Transfer poblano to a medium bowl and cover with a plate to steam (this aids in the peeling process). Grill onion, flipping halfway through, until charred but still crisp-tender, about 2 minutes a side. Let everything stand until just cool enough to handle, about 10 minutes. Peel, seed, stem, and dice poblano, and remove kernels from corncobs. Transfer both to a medium bowl; add mozzarella and onion (you should have about 5 cups). Season with salt and pepper.

Grill one side of flatbreads until golden and lightly charred, about 2 minutes. Remove from grill. Spread about 2 tablespoons sour cream sauce on grilled side of each flatbread, then divide corn mixture among flatbreads. Return to grill, toppings-sides up, and cook until golden on bottoms and mozzarella is melted, checking occasionally and rotating on grates if burning in spots, 2 to 3 minutes. Serve, sprinkled with Parmigiano mixture and sliced Peppadews.

Preheat grill to medium-high; scrub grates, then lightly brush with oil. In a small bowl, stir together sour cream, mayonnaise, garlic, and lime zest and juice; season with salt and pepper. In another small bowl, stir together Parmigiano, thyme, sugar, and paprika.

Brush corn, onion, and poblano with oil. Grill corn and poblano, turning occasionally, until lightly charred all over and tender, 12 to 15 minutes total. Transfer poblano to a medium bowl and cover with a plate to steam (this aids in the peeling process). Grill onion, flipping halfway through, until charred but still crisp-tender, about 2 minutes a side. Let everything stand until just cool enough to handle, about 10 minutes. Peel, seed, stem, and dice poblano, and remove kernels from corncobs. Transfer both to a medium bowl; add mozzarella and onion (you should have about 5 cups). Season with salt and pepper.

Grill one side of flatbreads until golden and lightly charred, about 2 minutes. Remove from grill. Spread about 2 tablespoons sour cream sauce on grilled side of each flatbread, then divide corn mixture among flatbreads. Return to grill, toppings-sides up, and cook until golden on bottoms and mozzarella is melted, checking occasionally and rotating on grates if burning in spots, 2 to 3 minutes. Serve, sprinkled with Parmigiano mixture and sliced Peppadews.