Amazing Mexican Street Corn Pizza Recipe

Mexican Street Corn Pizza Recipe

Okay, gather ’round, friend! Let me tell you about something that’s become a HUGE hit in my kitchen – the Mexican Street Corn Pizza Recipe. Oh my goodness, it’s amazing!

You know how sometimes the best recipes come from total accidents? Well, that’s kinda how this Mexican Street Corn Pizza Recipe was born. I was making Mexican street corn, you know, the classic elote, for a barbecue and had a little bit leftover. I also had some pizza dough I’d been meaning to use. The lightbulb just went off! I figured, why not combine them? I mean, corn and cheese are always a winning combination!

The first time I made it, it was… well, let’s just say it wasn’t pretty. The corn was too wet, the crust was soggy, and the whole thing slid right off the pizza pan. Classic amateur hour, right? But I knew there was something there, a spark of deliciousness that just needed some refining. So, I kept experimenting, tweaking the recipe until I got it just right. Now, even my pickiest eater begs for this Mexican Street Corn Pizza Recipe every week!

Honestly, between school drop-offs, soccer practice, and trying to keep the house somewhat clean, dinner needs to be quick, easy, and something everyone will actually eat. This Mexican Street Corn Pizza Recipe ticks all those boxes. It’s so much fun to make, too! Even the kids get involved in shucking the corn and sprinkling the toppings. It’s become a real family affair. Plus, it’s a fantastic way to use up leftover grilled corn. Speaking of which, you’ll have to check out this Grilled Corn Pizza Recipe that has great tips for using grilled corn!

I remember the exact moment I knew I’d nailed it. I pulled the Mexican Street Corn Pizza Recipe out of the oven, and the aroma filled the kitchen – sweet corn, smoky spices, and melted cheese. The kids were practically drooling! One bite, and their eyes lit up. “Mom, this is the best pizza ever!” That’s when I knew it was a keeper! And if you want another recipe with corn, you should check out this Mexican Street Corn Salad

So, are you ready to give this Mexican Street Corn Pizza Recipe a try? Don’t be intimidated! I promise, it’s easier than you think. Let’s get cooking, and I’ll walk you through every step!

INGREDIENTS

Okay, let’s talk ingredients! Here’s what you’ll need to make this amazing Mexican Street Corn Pizza Recipe.

• 1 lb Pizza Dough: I usually buy mine pre-made to save time, but homemade works great too!
• 2 ears Corn: Fresh corn is best, but frozen (thawed) will work in a pinch.
• 2 tbsp Olive Oil: For grilling or roasting the corn.
• 1/2 cup Mayonnaise: I always use full-fat mayonnaise for the richest flavor in my Mexican Street Corn Pizza Recipe.
• 1/4 cup Sour Cream: Adds a little tanginess!
• 1/4 cup Cotija Cheese: Crumbled. If you can’t find Cotija, feta is a good substitute.
• 1/4 cup Chopped Cilantro: Fresh is a must!
• 1 Lime: For the juice and zest.
• 1 tsp Chili Powder: Adds a little kick.
• 1/2 tsp Smoked Paprika: For a smoky flavor.
• 1/4 tsp Garlic Powder: Because everything is better with garlic!
• Salt and Pepper: To taste.
• 1 cup Shredded Mexican Cheese Blend: Or Monterey Jack, or whatever cheese you like!
• Optional: Jalapeño slices: For extra heat, if you’re feeling brave!

When making my Mexican Street Corn Pizza Recipe, I always use fresh corn because it gives the best flavor. You can find it at pretty much any grocery store during the summer. If you’re making this in the off-season, frozen corn is totally fine, just make sure it’s fully thawed and patted dry before you use it. A Mexican cheese blend also adds depth to the pizza.

Here’s a Mexican Street Corn Pizza Recipe trick I learned from my mom: she always adds a pinch of sugar to the corn while it’s cooking to bring out its natural sweetness. It really does make a difference!

For a cost-saving tip, keep an eye out for sales on corn during the summer. You can grill a bunch at once and freeze it for later use in this Mexican Street Corn Pizza Recipe or other dishes. I also like to buy a big block of cheese and shred it myself – it’s usually cheaper than buying pre-shredded.

If you have leftover cotija cheese or cilantro after making your Mexican Street Corn Pizza Recipe, store them in airtight containers in the fridge. The cotija will last for a couple of weeks, and the cilantro will stay fresh longer if you wrap it in a damp paper towel. Be sure to check out this Mexican Street Corn Flatbread Pizza to get an idea for what topping combo you may want!

HOW TO MAKE – STEP-BY-STEP

Alright, let’s get to the fun part – making this Mexican Street Corn Pizza Recipe! I’m going to walk you through it step-by-step, just like I’m right here in the kitchen with you. Preparing a pizza at home can be a delightful experience, especially when you involve your family. Here’s a more detailed look at each step to ensure your pizza turns out perfect.

1. Preheat your oven to 450°F (232°C). If you have a pizza stone, put it in the oven while it preheats. This will give you a crispier crust. Preheat your oven for at least 30 minutes to ensure the stone is thoroughly heated.
2. Prepare the corn: Shuck the corn and brush it with olive oil. You can grill it over medium heat for about 10-12 minutes, turning occasionally, until the kernels are slightly charred. Alternatively, you can roast it in the oven at 400°F (200°C) for about 15-20 minutes. Once the corn is cool enough to handle, cut the kernels off the cob. Grilling the corn adds a smoky flavor that complements the other ingredients.
3. Make the Mexican street corn topping: In a medium bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix well. Add the corn kernels and stir to combine. This is the heart of your Mexican Street Corn Pizza Recipe! Adjust the spices to your liking, adding more chili powder for extra heat or more lime juice for a tangy flavor.
4. Prepare the pizza dough: On a lightly floured surface, stretch or roll out the pizza dough to your desired shape and thickness. I usually go for a 12-inch circle. Don’t worry if your Mexican Street Corn Pizza Recipe dough isn’t perfectly round – that’s part of the charm! Use your fingertips to gently stretch the dough, or roll it out with a rolling pin.
5. Assemble the pizza: Place the pizza dough on a baking sheet or pizza stone. Spread a thin layer of the Mexican cheese blend over the dough, leaving a small border for the crust. Then, spread the Mexican street corn topping evenly over the cheese. A tip is to lightly brush the crust with olive oil before adding the toppings to help it crisp up.
6. Bake the pizza: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. I learned the hard way with Mexican Street Corn Pizza Recipe that you need to keep a close eye on it – ovens vary, and you don’t want to burn the crust! Rotate the pizza halfway through baking to ensure even cooking.
7. Garnish and serve: Once the pizza is out of the oven, you can add some extra fresh cilantro and a sprinkle of cotija cheese, if you like. Slice it up and serve immediately. Your Mexican Street Corn Pizza Recipe should smell like a summer barbecue – smoky, sweet, and irresistible! A squeeze of fresh lime juice can also brighten up the flavors.

While the Mexican Street Corn Pizza Recipe is cooking, I usually toss together a quick salad or prep some veggies for the kids to snack on. I’ve found that this is the perfect time to catch up on a podcast episode or two!

Here’s a personal Mexican Street Corn Pizza Recipe cooking tip: If you’re short on time, you can use canned corn instead of fresh. Just make sure to drain it really well and pat it dry before adding it to the topping. It won’t have quite the same flavor, but it’s a good shortcut in a pinch! Another shortcut is to check out this Elote Pizza Recipe that has great tips for cutting time!

In my kitchen, this Mexican Street Corn Pizza Recipe usually takes about 30-40 minutes from start to finish, including prep time. It’s a great weeknight meal when you need something quick and satisfying.

SERVING

Now that you’ve got this amazing Mexican Street Corn Pizza Recipe fresh out of the oven, let’s talk about serving it!

The kids love our Mexican Street Corn Pizza Recipe when I cut it into small squares and serve it with a side of carrot sticks and ranch dip. They think it’s the coolest thing to have “pizza night” with a healthy twist!

My go-to side dishes that pair with Mexican Street Corn Pizza Recipe are a simple green salad with a lime vinaigrette and some grilled bell peppers. The salad adds a refreshing contrast to the richness of the pizza, and the grilled peppers bring out the smoky flavors even more. You might even enjoy this Mexican Street Corn Chicken Bowl if you want to add some chicken in!

This Mexican Street Corn Pizza Recipe is perfect for casual get-togethers, potlucks, and of course, pizza night! It’s always a crowd-pleaser, and it’s so much more interesting than your average pepperoni pizza.

For presentation, I like to sprinkle some extra cotija cheese and fresh cilantro over the pizza right before serving. A few lime wedges on the side add a pop of color and allow people to add an extra squeeze of lime juice if they want.

If you have extra Mexican Street Corn Pizza Recipe, it’s actually pretty good cold! You can also reheat it in the oven or a skillet. Just be careful not to overcook it, or the crust will get too hard.

For seasonal variations, try adding roasted poblano peppers in the fall or grilled shrimp in the summer. The possibilities are endless!

My friends always ask for this Mexican Street Corn Pizza Recipe recipe whenever I make it for them. They love the combination of sweet corn, spicy chili powder, and tangy lime. It’s a flavor explosion in every bite!

FAQs

Okay, let’s tackle some of the most frequently asked questions I get about this Mexican Street Corn Pizza Recipe.

Q: Can I use frozen corn instead of fresh?

A: Absolutely! Just make sure to thaw it completely and pat it dry before using it. Frozen corn won’t have quite the same sweetness as fresh corn, but it’s still a great option when fresh corn isn’t available. You know what I do when my Mexican Street Corn Pizza Recipe calls for fresh corn in the winter? I buy frozen and add a tiny pinch of sugar to compensate!

Q: What if I can’t find cotija cheese?

A: No problem! Feta cheese is a great substitute. It has a similar salty, crumbly texture. You could even use queso fresco. The key is to use a cheese that crumbles well and has a bit of a salty flavor.

Q: Can I make the pizza dough ahead of time?

A: Yes, you can! If you’re using store-bought dough, just follow the instructions on the package. If you’re making homemade dough, you can prepare it a day or two in advance and store it in the refrigerator. Just be sure to let it come to room temperature before you roll it out.

Q: My crust is always soggy. What am I doing wrong?

A: A soggy crust is the bane of every pizza maker’s existence! Here are a few things to try: Make sure your oven is hot enough (450°F or 232°C). Use a pizza stone or baking sheet that has been preheated in the oven. Don’t overload the pizza with toppings. And finally, try par-baking the crust for a few minutes before adding the toppings. This will help it crisp up.

Q: Can I add meat to this pizza?

A: Of course! Grilled chicken or chorizo would be delicious additions. Just cook the meat beforehand and add it to the pizza along with the corn topping.

Q: My kids don’t like spicy food. Can I make this without the chili powder?

A: Absolutely! Just omit the chili powder from the Mexican street corn topping. You can also reduce the amount of smoked paprika if you want to make it even milder. My family also prefers it without the chili powder, so don’t worry!

Q: How do I store leftovers?

A: Store leftover Mexican Street Corn Pizza Recipe in an airtight container in the refrigerator. It will keep for 3-4 days. To reheat, you can pop it in the oven, skillet, or microwave.

My Final Thoughts:

This Mexican Street Corn Pizza Recipe holds a special place in my heart because it’s a reminder that some of the best things in life come from unexpected places. It’s a dish that brings my family together, and it always puts a smile on everyone’s face.

My Mexican Street Corn Pizza Recipe Pro Tips:

• Don’t be afraid to experiment with toppings. Try adding different cheeses, veggies, or meats to create your own unique version of this pizza.
• Grill the corn for extra flavor. Grilling the corn adds a smoky char that takes this pizza to the next level.
• Use a pizza stone for a crispy crust. A pizza stone will help you achieve a perfectly crisp crust every time.

Some Mexican Street Corn Pizza Recipe variations I’ve tried with my family include adding black beans and diced red bell peppers for a Southwestern twist, using a white garlic sauce instead of the mayonnaise mixture, and topping it with crumbled bacon for a salty, smoky flavor. My husband loves the bacon version, while the kids prefer the classic version with extra cheese.

I really hope you’ll give this Mexican Street Corn Pizza Recipe a try. It’s a fun, easy, and delicious way to add a little excitement to your dinner routine. Don’t be afraid to get creative and make it your own!

Remember, cooking is all about experimenting and having fun. Don’t stress if your first attempt isn’t perfect. Just keep tweaking the recipe until you find what works best for you and your family. You can also see how another person’s experience was with this Homemade Elote Pizza.

Happy cooking, and I can’t wait to hear what you think of this Mexican Street Corn Pizza Recipe!

Print

Mexican Street Corn Pizza Recipe

Print Recipe

Pin Recipe

This Mexican Street Corn Pizza is a flavorful and vibrant twist on a classic pizza. Topped with sweet corn, creamy sauce, and zesty spices, it’s a delicious and easy way to enjoy the flavors of elote at home.

• Author: Zoubida
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baked
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 pre-made pizza crust
• 1/2 cup Mexican crema or sour cream
• 1/4 cup mayonnaise
• 1 lime, juiced
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1 cup cooked corn kernels (fresh, frozen, or canned)
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• Optional: pickled jalapeños, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 450°F (232°C).
2. In a small bowl, whisk together Mexican crema, mayonnaise, lime juice, chili powder, cumin, and garlic powder.
3. Spread the crema mixture evenly over the pizza crust.
4. Sprinkle the cooked corn kernels evenly over the sauce.
5. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and slightly bubbly.
6. Remove from oven and sprinkle with crumbled cotija cheese, chopped cilantro, and optional pickled jalapeños.
7. Slice and serve immediately.

Notes

For extra flavor, grill the corn before adding it to the pizza. You can also add a sprinkle of Tajin seasoning before serving.