Mexican Street Corn Pizza has all the flavors of Elote corn on a thin crust with cotija cheese and salsa verde for a crisp take on the grilled corn classic.
Mexican Street Corn Pizza
By Sue Lau | Palatable Pastime
Mexican Street Corn Pizza is my recipe of the day with Farmer’s Market Week. All this week I am posting with other bloggers for Farm Market recipes to enjoy the best produce at the height of summer.
Today I am sharing a recipe using fresh sweet corn, which you can cut right off the cob. Alternatively, you could use thawed frozen corn during the off-season but it won’t have that fresh corn flavor.
When this pizza bakes, it reminds me of the aromas of freshly made corn tortillas.
Of course, this is done on a thin pizza crust which you can roll out using about half pound of your favorite dough. I like keeping this as thin crust because the toppings are minimal.
You don’t want the dough taking over- since we are not loaded with meats like sausages, meatballs, pepperoni or any pile up of toppings. The idea is to keep the flavor on point with elote, the popular street corn.
What is Elote?
Elote is grilled corn that is slathered in mayo then coated with a roll of cotija cheese and cilantro, then given a squeeze of lime. It’s delicious.
On pizza it is equally delicious and different. You could use grilled corn cut off the cob for this but I didn’t do that for the small amount. If you have extra from your grilling that’s great. Just skip the skillet cook for the corn. Just try not to use overcooked corn, since it will have that ten minutes in the oven.
And in cooking corn, remember that small kernel corn cooks faster, while the big kernel, end of season corn takes a little longer. I like the smaller kernel corn myself as it is more tender, and has a good flavor without being too starchy. Avoid using canned corn at any cost (while possibly passable heated gently as a side dish, it is far too soft to be pleasant on this pizza).
Wednesday’s Farmers Market Week Recipes
- Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers by Books n’ Cooks
- Cheesy Tomato and Squash Casserole by Blogghetti
- Corn and Bacon Casserole by Hezzi-D’s Books and Cooks
- Farmer’s Market Tortellini by A Day in the Life on the Farm
- Garlic Scape Pesto by Cheese Curd In Paradise
- Lemon Raspberry Buckle by Savory Moments
- Mexican Street Corn Pizza by Palatable Pastime (You are Here!)
- Mushroom Ceviche by The Freshman Cook
- Orange Cantaloupe Smoothie by Making Miracles
- Blackened Steak Cobb Salad by A Kitchen Hoor’s Adventures
- Pesto Chicken Lasagna by The Spiffy Cookie
- Root Beer Float Smoothie Popsicles by Our Sutton Place
Mexican Street Corn Pizza
You Might Also Like:
Green Lantern Pizza
Elote – Mexican Street Corn
Cinnamon Roll Pizza
Sauteed Mexicorn
Sauerkraut Meatball Pizza
Mexican Street Corn Pizza
Mexican Street Corn Pizza
Equipment
- pizza stone or baking steel
Ingredients
- 8 ounces pizza dough or one thin 10-12 inch pizza crust
- 2 tablespoons olive oil
- 1 cup fresh sweet corn kernels (cut off cob)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon each salt and black pepper
- 4 tablespoons mayonnaise
- 1 cup shredded mozzarella cheese
- 3 tablespoons grated or crumbled cotija cheese
- 1 tablespoon chopped cilantro
- 2-4 tablespoons salsa verde (green taco sauce)
- 2-3 wedges fresh lime
Instructions
- Preheat oven to 450F with pizza stone or steel placed on lower oven rack.
- Roll or pat out dough onto parchment paper and place on pizza peel.
- Heat oil in a small skillet and saute the corn with salt,pepper and cumin over high heat until tender and lightly browned (about one minute or less) and set aside.
- Spread mayonnaise on crust as you would pizza sauce.
- Sprinkle mayo with mozzarella and half the cotija cheese.
- Top with browned corn.
- Slide pizza on parchment onto the stone or steel and bake for about 10 minutes.
- Remove pizza from oven and sprinkle with remaining cotija, cilantro and drizzle with salsa.
- Cut into 6 pieces and serve with lime wedges.
Notes
