Active Time: 25 minutes • Total Time: 30 minutes • Serves: 4
4 ears fresh corn, husks and silk removed
2 tablespoons Schnucks olive oil
4 green onions, thinly sliced (about 1/2 cup)
2 medium tomatoes (about 8 ounces each), seeded and chopped (about 2 cups)
1/4 teaspoon salt
3 tablespoons drained diced pickled jalapeño peppers (optional for additional heat)
1/2 cup Schnucks ranch dressing
1-1/2 tablespoons adobo from canned chipotle chile peppers, or 2 teaspoons chipotle Tabasco® sauce
2 cans (15 ounces each) Schnucks black beans
4 large (10-inch) burrito sized flour tortillas
1 package (8 ounces) finely shredded Mexican style cheese blend
1/2 cup chopped fresh cilantro leaves
1. Prepare outdoor grill for direct grilling over medium-low heat. Cut corn kernels from cobs. You should have about 3 cups. In nonstick 12-inch skillet, heat oil over medium-high heat. Add corn, onions, tomatoes and salt and cook 10 minutes or until corn is tender and most liquid evaporates, stirring occasionally. Stir in jalapeños, if desired. Makes about 4 cups.
2. Meanwhile, in small bowl, stir together ranch dressing and adobo; set aside. Remove 1/4 cup liquid from 1 can of beans and transfer to medium bowl. Drain remaining beans, but do not rinse; add beans to liquid in bowl. With potato masher, coarsely mash beans. Place tortillas on each of 2 large cookie sheets. Spread about 1/2 cup beans on each tortilla to cover. Sprinkle about 1 cup corn mixture over beans, then sprinkle 1/2 cup cheese over corn mixture.
3. Slide pizzas onto hot grill rack. Cover grill and cook 4 to 5 minutes or until cheese melts and bottoms brown, rotating pizzas occasionally. Return pizzas to cookie sheets; cut each pizza into 6 wedges. Drizzle 2 tablespoons ranch mixture over pizzas and sprinkle with cilantro to serve.
Each serving: about 999 calories, 52 g total fat (17 g saturated),
55 mg cholesterol, 2052 mg sodium, 97 g carbohydrate,
18 g fiber, 36 g protein
To bake pizzas in oven, prepare pizzas through step 2. Preheat oven to 425°F. Bake pizzas on their cookie sheets 9 to 10 minutes or until bottoms brown, edges are crisp and cheese bubbles on top.