Cooked - 🌽 Mexican Street Corn Pizza (Elote-Style)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

🌽 Mexican Street Corn Pizza (Elote-Style)

4.0

1 ball of pizza dough (store-bought or homemade)

Olive oil for brushing

1–1½ cups mozzarella (or mozzarella + Monterey Jack blend)

2 cups corn (fresh, canned, or frozen — roasted or grilled for best flavor)

¼ cup mayo

¼ cup sour cream

1–2 cloves garlic, minced

1 tablespoon lime juice (plus extra for finishing)

¼ teaspoon chili powder (plus extra for sprinkling)

Salt and pepper to taste

¼ cup cotija cheese (or feta if you can’t find cotija)

2 tablespoons chopped cilantro

Lime wedges (optional)

Extra cotija or feta (optional)

Hot sauce or Tajín (optional)

Preheat oven: Heat to 475°F (245°C). If using a pizza stone, preheat it too.
Prep the corn mixture: In a bowl, mix corn, mayo, sour cream, garlic, lime juice, chili powder, salt, and pepper. Stir in half of the cotija. Taste and adjust seasoning — you want it creamy, tangy, and just a bit spicy.
Shape the dough: Stretch or roll your pizza dough onto a lightly floured surface. Transfer it to parchment paper or a pizza peel. Brush lightly with olive oil.
Assemble: Sprinkle the mozzarella evenly over the dough. Spoon the corn mixture over the cheese (you don’t need to spread it perfectly).
Bake: Transfer to the oven and bake 12–15 minutes, until the crust is golden and cheese is bubbly.
Finish: Remove from the oven and sprinkle with the remaining cotija, cilantro, and a pinch more chili powder. Squeeze fresh lime juice over the top.
Serve: Slice and serve warm with lime wedges or a drizzle of hot sauce if you like heat.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍕Pizza

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining🎊Party

Season☀️Summer

DifficultyEasy ⏰ 25m

Created 35 weeks ago

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