I want to shout from the rooftops about today’s recipe.
Mexican. Street. Corn. PIZZA!
Oh yes. We’re doing it. And there will be zero regrets when we’re done. I guarantee that.
I LOVE the flavors of classic elotes (better known in these parts as Mexican street corn). Mayo, sour cream, spices, herbs, and cotija cheese coat sweet summer corn that is often grilled (more smokiness! more flavor!). It is to die for.
I have used these flavors as inspo for many dishes, and I thought it was only fitting that pizza be next on that list.
This pizza is crazy good. Understatement of the year, guys.
It has a little bit of everything. Something for everyone, if you will.
Chewy, crispy dough. Oooey gooey cheese. Sweet corn kernels that pop in your mouth. Salty cotija. Warming chili powder and cumin. A little mayo. A little sour cream. Some pickled red onions. And jalapeños for heat! And don’t skimp on the fresh lime juice at the end! I swear it makes it.
It sounds like a lot, but I promise you two things: (1) it’s easier than it may sound, and (2) every component is necessary and plays an important role in the flavors here.
And one thing is for sure: we are not lacking in flavor one bit with this pizza. It’s flavor galore!
Now, I would love to say that you can make this pizza all year (and you really can), but I must say, making it with anything other than sweet summer corn cut right off the cob will be doing it a slight disservice. The corn is just INSANE right now. It’s SO sweet. We go through such an obscene amount of corn this time of year. My kids love it, and Dan and I can never get enough.
That said, you can make this in the dead of winter with frozen corn. Just know that it won’t be quite as good.
This pizza starts with a sauce. And it is basically the same mayo-sour cream sauce that you spread on actual elotes. It’s flavored with garlic, cumin, chili powder, and lime zest. It alone has amazing flavor.
We spread half of the sauce all over the surface of the dough (save the rest for drizzling over top later), top with mozzarella and cotija cheeses, sweet summer corn kernels, some pickled red onions, and jalapeños. Season with a little more chili powder and then bake!
After it comes out of the oven golden and gooey, finish it by drizzling some of the remaining sauce over top, fresh cilantro, and a spritzing of fresh lime juice.
Swoon.
The pizza tastes like everything you love about elotes but in a slightly carb-ier way. And I’m not complaining.
And I don’t think you will either!
Mexican Street Corn Pizza
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
This Mexican Street Corn Pizza is everything you love about elotes in cheesy pizza form! Cotija cheese, fresh summer corn, spices, fresh lime, and warming spices make this one extra special!
Ingredients
For the Sauce:
- ½ cup sour cream
- 2 tablespoons mayo
- 1 garlic clove, grated or finely minced
- Juice and zest of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt, to taste
For the Pizza:
- 1 lb ball of pizza dough
- Flour, for rolling out the dough
- 1 tablespoon olive or avocado oil
- 1½ cups fresh corn kernels
- 1½ cups grated mozzarella cheese
- ½ cup crumbled cotija cheese
- ¼ cup pickled red onion
- 1 jalapeno pepper, seeded and minced
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
For Garnish:
- The remaining sauce
- Lime wedges
- Fresh cilantro
Instructions
For the Sauce:
- In a bowl, mix together the sour cream, mayo, grated garlic, lime zest and juice, spices, and salt.
- Taste and add more salt, as needed, to meet your taste.
For the Pizza:
- Preheat the oven to 475°F and place a pizza stone in the oven (if you don’t have a pizza stone, build your pizza on a baking sheet).
- Roll the dough out to ½-inch thickness on a lightly floured surface. Place a piece of parchment paper on a pizza peel and dust with flour.
- Place the rolled out dough onto the prepared parchment paper (or baking sheet).
- Brush the dough with the oil.
- Spread ¾ of the sauce over the surface of the pizza, leaving a 1-inch border around the edge. Save the remaining sauce for garnish later.
- Top the sauce with the corn, cheeses, pickled red onion, and jalapeno, spreading all the ingredients out evenly.
- Season the top of the pizza with the chili powder, using your fingers to evenly sprinkle it around. Next, sprinkle over the salt.
- Carefully transfer the parchment paper holding the pizza to the pizza stone in the oven. Alternatively, simply place the baking sheet with the pizza in the oven.
Bake for 10-15 minutes, or until the cheese is melted, bubbly, and browned in spots and the dough is crisp and golden on the bottom and around the edges. - Remove from the oven to cool slightly.
To Garnish and Serve:
- Thin the remaining sauce with a splash of water or milk so that it is a drizzling consistency.
- Drizzle the sauce over the pizza, using as much as you like.
- Serve the pizza with lime wedges for squeezing over top and some lightly chopped cilantro.
- Slice and serve while warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: pizza
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
My husband made this this tonight with corn and cilantro from our garden. It was delicious! Definitely a keeper
My husband was basically drinking the elote sauce out of the bowl since he loved it so much. The pizza came out exactly like the photos! Amazing!!! We’ll add this recipe to our rotation of homemade za