Elote (Mexican Street Corn) Pizza Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon avocado oil
  • 2 ears of corn, husked
  • 3 tablespoons mayonnaise, divided
  • 2 tablespoons sour cream
  • ½ cup crumbled cotija cheese
  • 2 cloves garlic, crushed
  • 1 tablespoon fresh lime juice, plus wedges for serving
  • ¾ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (16-ounce) ball pizza dough, at room temperature
  • 1 cup shredded mozzarella
  • ¼ cup thinly sliced red onion
  • 1 jalapeño, thinly sliced
  • ¼ cup fresh cilantro leaves
  • ½ teaspoon Tajín
Directions
  1. Preheat the oven to 450 F.
  2. Spray a 12-inch pizza pan with cooking spray.
  3. Add the oil to a cast iron skillet over medium-high heat.
  4. Add the corn and char, turning occasionally, until deeply golden on all sides, about 10 to 12 minutes.
  5. While the corn is cooking, make the sauce. In a small bowl, whisk together the mayonnaise, sour cream, cotija cheese, garlic, lime juice, chili powder, cumin, salt, and black pepper. Set aside.
  6. When the corn is done, cut the kernels off the cob.
  7. Flatten and stretch out the dough by hand and place it in the prepared pizza pan
  8. Spread the sauce evenly over the dough, leaving a ½-inch border.
  9. Scatter the mozzarella evenly over the sauce.
  10. Top with the corn kernels, spreading them into an even layer.
  11. Bake until the crust is golden and the cheese is bubbly, about 12 to 15 minutes.
  12. Remove from the oven and immediately top with the red onion, jalapeño, cilantro, and Tajin.