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Summer Outing with a Blissful Twist

On a recent, beautiful late-summer afternoon, a team-building IN OUTing morphed into a deliciously lovely surprise.

The event started with everyone dividing into two teams and going over a list of clues that would set us out on a scavenger hunt throughout our beloved North Loop neighborhood. From Spy House to Free House to Haus Salon… a “house” theme emerged.

Our teams finally converged at a rooftop patio adorned with flowers and décor for a surprise “Bridal Bash for Beth” (and our “groom” of a guest, Jared)! The gathering was complete with fun, games, prizes, and an appetizing array of savory eats — we never miss an opportunity to create a beautiful food spread and test trending flavor combos.

IN-crafted dishes included street corn and chorizo flatbread (recipe below), dill pickle with prosciutto flat bread, smoked jalapeño & bacon poppers with hot honey peanut sauce, shrimp salsamole, spicy chicken chipotle dip, and mezcal margs!

Cheers to sleuthINg and to Beth + Jared (September 2023)!

Street Corn & Chorizo Flatbread

Servings: 8



  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice fresh
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Lime zest


  • 2 ears of fresh corn
  • ½ lb. chorizo sausage, cooked/crumbled
  • 1 cup Monterey Jack cheese, shredded


  • 4 NAAN flatbreads


  • Queso Blanco cheese
  • Cilantro, fresh
  1. Make the sauce: Combine all of the sauce ingredients and then set aside.
  2. Grill the corn for 8-10 minutes, cool and cut corn from cobs
  3. Grill flatbreads for a minute per side
  4. Assemble flatbreads: Portion and spread sauce on each flatbread, top with grilled corn, chorizo and Monterey Jack cheese.
  5. Heat flatbreads on grill or in oven until cheese is melted
  6. Top with fresh cilantro and Queso Blanco crumbles
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