Mexican сorn flatbread

Preheat oven to 425°. Arrange racks in upper and lower thirds of oven.

Lightly dust 2 baking sheets with flour.

On a lightly floured work surface, divide dough into 2 balls. Stretch or roll each ball to a rectangle about 12″-by-6″. Transfer to prepared baking sheets.

In a small bowl, stir sour cream, mayonnaise, garlic, lime juice, chili powder, and kosher salt. Remove 1/4 cup sauce and reserve.

Divide remaining sauce between 2 flatbreads.

Top flatbreads with corn kernels, shredded mozzarella, crumbled cotija cheese, and a sprinkle of chili powder.

Bake, rotating sheets from top and bottom after 10 minutes, until flatbreads are crisp on the bottom and browned and bubbling on top, 15 to 20 minutes.

Drizzle flatbreads with reserved dressing, sprinkle with cilantro and more cotija.

Squeeze fresh lime juice on top.