Elote Pizza

This elote pizza is sweet, savory, and tangy with a hint of chili, just like Mexican street corn! It’s such a fun option for pizza night, especially during peak corn season.

It feels like Mexican street corn has been all over our Instagram feed lately, and for good reason! The simple combination of sweet corn, tangy mayo with lime, and spicy chili powder is so flavorful – and easy to transform into a number of other dishes.

We were pretty obsessed with our Mexican street corn dip this summer. So while corn is still in season, we had to take advantage of it and try another unique take on it with this elote pizza.

Made with bechamel sauce, a savory cheese blend, roasted corn, poblano, and a creamy Tajin lime aioli, it’s truly Mexican street corn on a pizza! We ate the whole thing in one sitting, and as soon as it was gone, we were both asking each other when we could make it again.

What This Recipe Entails

• Ready in: 30 minutes
• Serves: 2 people
• Great for: A late summer or early fall pizza night at home
• Flavor profile: Sweet corn, savory cheese, and tangy aioli with a hint of chili
• Why we love it: It’s the perfect combination of sweet and savory, creamy and crunchy, and such a fun take on two of our favorites – pizza and Mexican food!

Ingredients

• Pizza dough – If you don’t make your own pizza dough from scratch, we highly recommend that you try it someday! It’s not too hard if you have the right recipe, and it tastes so much better than store bought. We’ve found great recipes in both Flour Water Salt Yeast and Mastering Pizza. (Store bought always works, though, if you want something easy. Look for a locally made dough ball at your grocery store!)
• Fresh corn – We recommend using fresh corn on the cob for the best flavor, if you can. You’ll roast it in the oven before topping the pizza, which brings out its natural sweetness. Alternatively, look for roasted corn (whether frozen or canned) if you can’t get it fresh.
• Peppers – Poblano peppers pair well with the corn and Mexican flavors of this pizza, but you can swap this with any of your favorite chili peppers. Jalapenos and Anaheims would work great, too.
• Bechamel – Since this is a white pizza, we wanted a neutral yet creamy sauce to blend into the background while adding extra moisture to the crust. Bechamel is perfect for this! Sometimes you can find it at the store, but it’s actually very easy to make at home – all you need is butter, flour, milk, salt, and pepper. We followed this recipe from The Spruce Eats.
• Cheese – We like to use a blend of cheddar jack and mozzarella cheese to complement the sweet and savory toppings on this pizza.
• Aioli – Mexican street corn is usually slathered in mayo before being topped with chili powder, cheese, and lime juice, so we made a street corn inspired aioli with mayo, lime juice, and Tajin for this pizza. Drizzle it on after baking and it’s what makes this elote pizza taste just like Mexican street corn!
• Garnishes – A sprinkle of Tajin and fresh cilantro leaves add an extra pop of color and flavor to this pizza, but these are totally optional.

How To Make Elote Pizza

1. Roast the corn – Shuck the corn and place it on a foil or parchment lined baking sheet. Rub it with olive oil, salt, and pepper, and roast at 525 degrees F until lightly charred, turning it a few times during cooking. Once it’s roasted, let it cool until you can safely handle it, then slice off the kernels with a sharp knife.
2. Prep the bechamel and other toppings – While the corn is in the oven, make the bechamel and set aside. Add the two kinds of cheese to a mixing bowl and toss well to combine. Combine the mayo, lime juice, and Tajin in a small bowl and mix well.
3. Assemble – Stretch the dough onto a lightly floured pizza pan, to a roughly 14-inch circle. Spread the bechamel onto the dough, leaving a quarter-inch crust around the edges. Top with the shredded cheese blend, then the roasted corn and diced pepper.
4. Bake – Bake the pizza until the crust is golden brown and the cheese is bubbly. Oven temperatures and baking times will vary depending on the dough that you use; we bake ours at 525 degrees F for about 12 minutes.
5. Top and serve – Finally, top the pizza with a drizzle of the Tajin lime aioli, and optionally garnish with an extra sprinkle of Tajin and fresh cilantro. Slice and serve immediately.

We hope you love this pizza as much as we do. If you try this recipe, let us know what you think by leaving a review below! 

Love this recipe? You may enjoy these other pizza recipes, too:

• Crockpot Mexican Street Corn Dip
• Pesto Ricotta Pizza with Grilled Chicken and Artichokes
• Chorizo Sweet Potato Fry Pizza
• BLT Pizza
• Chicken Bacon Ranchero Pizza