Mexican Street Corn Pizza
Mexican Street Corn Pizza is a vibrant fusion dish that brings the flavors of traditional elote to a crispy pizza crust. Bursting with sweet corn, tangy lime, creamy cotija cheese, and fresh cilantro, this recipe is perfect for casual gatherings or cozy nights in. Easy to customize, it offers a delightful twist on classic pizza that will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 8 slices 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb pizza dough (store-bought or homemade)
- 1 cup fresh corn kernels (grilled or boiled)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- 1/4 cup fresh cilantro (chopped, for garnish)
- 1 tbsp olive oil
Instructions
- Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface until about 1 inch thick.
- Transfer the rolled dough onto a parchment-lined baking sheet and brush lightly with olive oil.
- In a bowl, mix corn, mayonnaise, lime juice, chili powder, and half of the cotija cheese until well combined.
- Spread the corn mixture evenly over the dough and sprinkle with remaining cotija cheese.
- Bake for 12-15 minutes or until the crust is golden brown and bubbly.
- Remove from the oven, garnish with cilantro, slice into pieces, and serve warm.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added smokiness, roast your corn before mixing it with other ingredients. Customize toppings by adding jalapeños for heat or swapping cotija for feta cheese. For a crispier crust, pre-bake the dough for five minutes before adding toppings.