Mexican Street Corn Pizza

This recipe seamlessly marries the zesty, smoky flavors of traditional Mexican street corn with the comforting familiarity of a classic pizza.

Prep Time: 15 Minutes

Bake Time: 10-15 Minutes

Serves: 4-6

This Mexican Street Corn Pizza is everything you could want in a quick, easy, filling meal. It’s an easy recipe you can whip up in no time, made easier by the fact that you can make a few of the components ahead of time and just put everything together at the last minute right before serving. It’s stress free and a great way to use up fresh or leftover corn. These are the recipes that are important and much needed during the summer because we’re all too busy summer-ing and have no time to be kitchen-ing.

Ingredients

1 store bought pizza dough

1 cup sour cream

Fresh juice from 4 limes

1 tablespoon chili powder

4 ears of corn

1 small red onion, sliced

2 cups shredded mozzarella

1 cup crumbled cotija cheese

Fresh bunch of parsley

Directions

Heat your oven to 400 degrees.
Combine the sour cream, lime juice, chili powder and cotijia cheese. Set aside.
Heat up your grill and grill the corn for 8-10 minutes and make ears of corn. (A bag of frozen corn will also work or you can boil the corn if you prefer.)
Slice the kernels off the corn cobs.
Roll out the pizza dough on a floured surface into a circle or rectangle getting it as thin as you can.
Drizzle a parchment lined baking sheet with some olive oil.
Lift the dough and place it on the baking sheet.
Bake the dough for 5-10 minutes and then take out to make pizza.
Top the slightly baked dough with the sour cream mixture and spread it around.
Sprinkle on some mozzarella cheese and then the corn. Top with sliced red onion.
Sprinkle more mozzarella and/or cotija cheese on top if desired and bake (or grill) until the crust is golden brown and the cheese is bubbling for 15-20 minutes. Top with fresh parsley and drizzle with more sour cream sauce of desired.