Mexican Street Corn Pizza
Crispy pizza topped with charred corn, cotija cheese, lime crema, and cilantro. Assembled on a pizza crust and finished with a drizzle of chili oil and fresh garnishes.
Ingredients
Method
Preheat oven to 475°F. Pat corn dry with paper towels to remove excess moisture.
In a small bowl, combine sour cream, minced garlic, lime juice, and half of the cilantro. Season with salt and pepper. Set crema aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add corn and red onion, cook for 4–5 minutes until corn begins to char slightly, stirring occasionally. Season with chili powder, salt, and pepper. Transfer to a plate.
Stretch pizza dough into a 12-inch round on a lightly oiled baking sheet. Brush top with 1 tbsp olive oil.
Bake dough for 5 minutes until crust begins to set. Remove from oven.
Spread crema evenly over the warm crust. Top with charred corn and red onion mixture, then crumbled cotija cheese. Scatter jalapeño slices over the top if using.
Bake for 8–10 minutes until crust is golden and cheese is warm.
Remove from oven. Drizzle with remaining 1 tbsp olive oil, scatter remaining fresh cilantro and lime zest. Slice and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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