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Mexican Street Corn Meatza - LOW CAL

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Course: Main Meals
Keyword: Week 11
Cooking Method: BBQ, Oven, Stovetop
Recipe Type: Meatza, Poultry
Servings: 2 servings
Calories: 420kcal

Ingredients

CRUST:

  • 14 oz ground chicken
  • 1 lime zested
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp salt
  • 2 tsp garlic minced

TOPPINGS:

  • 1 ear corn on the cob (about 11 oz./1 cup shucked- can use frozen)
  • 1 tsp olive oil
  • ¼ tsp cumin
  • ¼ tsp smoked paprika
  • ¼ cup red onion  thinly sliced
  • ½ medium avocado
  • 1 lime juiced
  • 2 tbsp Fresh cilantro chopped
  • hot sauce Drizzle, to taste

Instructions

  • PREHEAT grill or grill pan to high.
  • RUB the corn on the cob with the olive oil and sprinkle with the cumin and paprika.
  • GRILL the corn for 10-12 minutes, turning often, until softened and lightly charred.
  • REMOVE from heat and let cool.
  • PREHEAT oven to 375°F.  Line a pizza stone or heavy baking sheet with parchment paper.
  • IN a large bowl, combine all of the ingredients for the crust and mix until well combined.
  • SPREAD the crust mixture onto the prepared pizza stone/baking sheet into a square about 12” x 12” and  ¼” thick.
  • BAKE for 15 minutes.  (Check about halfway through and drain any excess moisture off, if needed.)
  • WHILE the crust bakes, cut the corn kernels from the cob and prepare the avocado cream sauce by blending the avocado, and lime juice until smooth.
  • REMOVE the crust from the oven, blot dry with paper towels, and place on a fresh sheet of parchment paper.
  • EVENLY sprinkle the corn kernels and red onion over the crust.
  • RETURN to the oven for about 10 minutes, until onion has softened.
  • DRIZZLE the avocado cream sauce over the meatza, garnish with cilantro, and add hot sauce to taste.

Nutrition

Calories: 420kcal | Carbohydrates: 23g | Protein: 47g | Fat: 8g | Fiber: 5g | Net Carbs: 18g