Elote Pizza (Mexican Street Corn 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.
Equipment
Ingredients
- 1 pound pizza dough ball see notes
- 1 medium poblano pepper diced
- ½ cup bechamel see Notes
- ¾ cup shredded cheddar jack
- ¾ cup shredded mozzarella
Roasted Corn
- 1 ear fresh corn shucked
- 1 to 2 teaspoons olive oil
- Salt and pepper
Tajin Lime Aioli
- ¼ cup light mayo
- ½ to 1 medium lime juiced (see Notes)
- ½ teaspoon Tajin
Optional Garnishes
- Tajin
- Fresh cilantro
Instructions
- First, roast the corn. Preheat the oven to 525 degrees F and line a baking sheet with parchment or foil.Rub the corn with olive oil, salt, and pepper, and place on the prepared baking sheet. Roast until lightly charred, turning every few minutes during cooking, about 15 minutes total.Let cool until you can safely handle it, then slice off the kernels with a sharp knife.
- While the corn is roasting, prepare the bechamel, cheese blend, and aioli (see Notes for details on bechamel). Combine the cheddar jack and mozzarella in a mixing bowl and toss well. Add the mayo, lime juice, and Tajin to a small bowl and stir well to combine.
- 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.
- 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.
- 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.
Notes
Pizza dough - We love making our own pizza dough at home following our favorite recipe from Flour, Water, Salt, Yeast. But you can easily use your own recipe or use store-bought dough. This recipe will work with any dough ball that is about a pound.
Fresh corn - Fresh is best for this recipe, but in a pinch you can use frozen or canned. Look for a roasted variety and put that straight on the pizza. If it’s canned, make sure to drain and rinse first. If it’s frozen, make sure to defrost and drain first.
Peppers - We like how the flavor of poblano plays on this pizza, but you can swap in jalapenos, Anaheims, or other chili peppers.
Bechamel - Sometimes you can find this at the store, but it’s actually very easy to make at home. All you need is butter, flour, milk, salt, and pepper. We made a half batch of this recipe from The Spruce Eats for this pizza.
Tajin lime aioli - Limes come in very different sizes and juiciness levels. Always start with less lime (we recommend using about half of a lime to start), then add more as needed to adjust the texture and flavor to your liking. You want it to be thin enough to drizzle over the pizza, but not so thin it's watery.
Baking temp and time - This varies depending on the type of dough you use. If you’re using store bought, look for a temperature and time recommendation on the packaging. Scratch recipes should have a recommendation as well. For reference, we used the “overnight pizza dough with poolish” recipe from Flour Water Salt Yeast.
Slicing pizza - We’ve found the cleanest and easiest way to slice pizza is with scissors! You can buy special “pizza scissors” that have an offset blade, like the Scizza (we use this one).
Nutrition
Serving: 1slice | Calories: 341kcal | Carbohydrates: 42g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 810mg | Potassium: 109mg | Fiber: 2g | Sugar: 7g | Vitamin A: 396IU | Vitamin C: 19mg | Calcium: 176mg | Iron: 2mg
