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Mexican Street Corn Pizza

Sue Lau
Prep Time 10 mins
Cook Time 10 mins
Course Main Course, Pizza
Cuisine Mexican


  • pizza stone or baking steel


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword elote, fresh corn