Description
This Tasty Mexican Street Corn Pizza combines the bold, smoky flavors of traditional Mexican street corn with the crispy, golden crust of a classic pizza. Featuring a zesty lime mayonnaise base, sautéed spiced corn, and crumbled cotija cheese, this recipe is a vibrant and delicious fusion that’s perfect for a quick dinner or entertaining guests.
Ingredients
Scale
Pizza Dough
- 1 pre-made pizza dough
Corn Topping
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
Sauce
- ½ cup mayonnaise
- 1 tablespoon lime juice
Garnishes
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy, golden crust.
- Prepare Pizza Dough: On a lightly floured surface, roll out the pre-made pizza dough to your desired thickness, creating the base for your toppings.
- Prepare Corn Mixture: Heat olive oil in a skillet over medium heat. Add the corn along with chili powder, smoked paprika, garlic powder, salt, and pepper. Sauté the mixture for 5-7 minutes until the corn is slightly charred and fully heated through, infusing it with smoky flavor.
- Make Sauce: In a small bowl, combine mayonnaise and lime juice, stirring until smooth and creamy to form the zesty lime mayonnaise sauce.
- Assemble Pizza: Evenly spread the lime mayonnaise sauce over the rolled-out pizza dough, creating a flavorful base layer.
- Add Corn: Distribute the sautéed corn mixture evenly across the pizza, making sure every bite will have a burst of smoky spice.
- Add Cheese: Sprinkle the crumbled cotija cheese generously over the corn topping for authentic Mexican flavor and a hint of saltiness.
- Bake Pizza: Transfer the assembled pizza onto a baking sheet or pizza stone and bake in the preheated oven for 15-20 minutes, or until the crust turns golden brown and crispy.
- Garnish: Remove the pizza from the oven and immediately top with fresh chopped cilantro and, if desired, extra crumbled cotija cheese for added freshness and flavor.
- Cool: Allow the pizza to cool for about 10 minutes before slicing to let toppings set and prevent burning your mouth.
Notes
- For best results, use fresh corn if available, but frozen or canned corn works well too.
- If you prefer a spicier pizza, add a pinch of cayenne pepper to the corn mixture.
- You can substitute mayonnaise with vegan mayonnaise to make this recipe vegan-friendly.
- To get an extra crispy crust, consider pre-baking the dough for 5 minutes before adding toppings.
- The cotija cheese can be replaced with feta cheese if unavailable.
