Typically it’s served on the cob, usually on a stick. If you’ve never had street corn, believe me, you’re missing out! Delicious, easy recipe! Making it for the second time this week for another dinner party – was a huge hit at my last party and perfect for Memorial Day. So of course I had to try and recreate it at home! The Burrata, Prosciutto and Arugula Flatbread is one to keep an eye out for the next time you’re at Trader Joe’s.MEXICAN STREET CORN - Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy’s Tacos copycat).Ī Torchy’s Tacos recently opened up where I live, and I think my favorite thing on their entire menu is the Mexican Street Corn. I eat a lot, and just half of this thing left me with a satisfying fullness. What this pizza lacks in size, it compensates with heavy, bold flavors and a substantial crust. This was mostly remedied by an abundance of prosciutto and arugula, culminating in a rich, decadent taste so full of flavor that I found myself reaching for my water after every bite.
Everything tasted great, but the burrata cheese was definitely the dominant flavor, characterized by a stringy texture and tart profile. If you follow the instructions exactly, you should end up with a dense, almost chewy crust with just enough crunch at the edges. The pieces tore apart without much effort, save for the appetizing tug-of-war between cheese and crusts. It sloped a tad at the center, and the outer crust was still soft to the touch.
Picking up the first piece, I noticed a firm crust that easily supported the toppings.
The prosciutto was especially impressive – fresh, colorful and vacuum-sealed separately from the pizza.
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