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Mexican Street Corn Pizza

  • Author: Molly
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


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!



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


For the Sauce:

  1. In a bowl, mix together the sour cream, mayo, grated garlic, lime zest and juice, spices, and salt.
  2. Taste and add more salt, as needed, to meet your taste.

For the Pizza:

  1. 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).
  2. 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.
  3. Place the rolled out dough onto the prepared parchment paper (or baking sheet).
  4. Brush the dough with the oil.
  5. 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.
  6. Top the sauce with the corn, cheeses, pickled red onion, and jalapeno, spreading all the ingredients out evenly.
  7. Season the top of the pizza with the chili powder, using your fingers to evenly sprinkle it around. Next, sprinkle over the salt.
  8. 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.
  9. Remove from the oven to cool slightly.

To Garnish and Serve:

  1. Thin the remaining sauce with a splash of water or milk so that it is a drizzling consistency.
  2. Drizzle the sauce over the pizza, using as much as you like.
  3. Serve the pizza with lime wedges for squeezing over top and some lightly chopped cilantro.
  4. Slice and serve while warm.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: pizza

Keywords: Mexican street corn pizza, elotes pizza, summer corn pizza, homemade pizza