Mexican Street Corn Pizza

Elote, also known as Mexican street corn, is grilled corn on the cob slathered with an irresistibly salty-tangy mix of mayonnaise, sour cream, cotija cheese, lime juice, and chile powder. Our Test Kitchen took all of those flavors (plus cilantro and a poblano chile) and turned them into another hand-held treat: pizza. Our Mexican Street Corn Pizza makes a fun and unexpected dinner, especially when you’ve got kids around the table. Our recipe calls for fresh prepared pizza dough, which is available at most bakery counters, or you can make your own dough. If you don’t have a pizza stone, don’t worry, you can still get a crisp crust. Preheat a 13- x 9-inch sheet pan (not a cookie sheet) in the oven. After it preheats, coat the pan evenly with cooking spray, then sprinkle it with cornmeal before adding the pizza dough. Make a batch of agua frescas and enjoy a delicious new take on pizza night.

By Robin Bashinsky

Gallery

Johnny Autry; Prop and Food Styling: Charlotte L. Autry

Recipe Summary

active:
45 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Directions

  • Place pizza stone in oven. Preheat oven to 500°F. Heat a grill pan over high; coat with cooking spray. Add corn and poblano to pan. Cook, turning occasionally, until charred, 8 to 10 minutes. Remove from heat; cool 5 minutes. Cut kernels from corn cobs; discard cobs. Chop poblano, discarding stem and seeds.

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  • Roll dough out on a lightly floured surface into a 14-inch circle. Scatter cornmeal on preheated pizza stone. Transfer dough to stone. Prick dough liberally with a fork. Brush with oil. Top with mozzarella, leaving a 1-inch border. Top with corn and poblano; then sprinkle with salt and pepper. Bake at 500°F until cheese is bubbly and crust is golden, 10 to 12 minutes.

  • Meanwhile, stir together sour cream and lime juice.

  • Remove pizza from oven. Drizzle evenly with sour cream mixture. Sprinkle with Cotija, cilantro, and paprika. Slice and serve with lime wedges.

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