Mexican Street Corn Pizza with Chili and Lime

Quick Recipe Version (TL;DR)

• Yield: 1 (12-inch) pizza, about 3–4 servings
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb (450 g) pizza dough, room temperature
• 2 cups fresh or frozen corn kernels
• 2 tbsp olive oil, divided
• 1/3 cup Mexican crema or sour cream
• 2 tbsp mayonnaise
• 1 tbsp fresh lime juice + zest of 1 lime
• 1 small garlic clove, minced (or 1/2 tsp garlic powder)
• 1 1/2 cups (6 oz) shredded low-moisture mozzarella
• 1/2 cup (2–3 oz) crumbled cotija (or feta)
• 1/2 tsp chili powder, plus more for sprinkling
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Do This

• 1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside.
• 2. Char corn in 1 tbsp olive oil over high heat, stirring occasionally, until deeply golden and spotty, 5–7 minutes; season with salt and pepper.
• 3. Whisk crema, mayonnaise, lime juice, garlic, 1/4 tsp salt, and a pinch of chili powder until smooth.
• 4. Stretch pizza dough to a 12-inch round on lightly floured parchment; brush edges with remaining 1 tbsp olive oil.
• 5. Spread a thin layer of crema over dough (leave a 1-inch border), top with mozzarella, charred corn, and half of the cotija.
• 6. Bake 10–13 minutes until crust is deeply golden and cheese is bubbly and browned in spots.
• 7. Immediately sprinkle with remaining cotija, chili powder, lime zest, and cilantro; slice and serve with extra lime wedges.

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Why You’ll Love This Recipe

• All the flavor of Mexican street corn (elote) transformed into a fun, shareable pizza.
• Creamy, tangy lime crema base instead of tomato sauce for a fresh twist.
• Charred sweet corn, melty mozzarella, and salty cotija give layers of flavor and texture.
• Easy to make with store‑bought dough but impressive enough for guests.

Grocery List

• Produce: Fresh corn on the cob (or frozen corn), 1 lime, fresh cilantro, 1 garlic clove, optional green onion
• Dairy: Pizza dough (if from refrigerated case), Mexican crema or sour cream, mayonnaise, low-moisture mozzarella, cotija (or feta)
• Pantry: Olive oil, chili powder, ground cumin (optional), smoked paprika (optional), salt, black pepper

Full Ingredients

For the Pizza Base

• 1 lb (450 g) pizza dough, at room temperature for at least 30 minutes
• 2 tbsp olive oil, divided
• Flour or fine cornmeal, for dusting the parchment

For the Charred Corn Topping

• 2 cups corn kernels (from about 3 ears fresh corn, or frozen and thawed)
• 1/4 tsp kosher salt (or 1/8 tsp fine sea salt), plus more to taste
• 1/8 tsp freshly ground black pepper

For the Lime Crema Sauce

• 1/3 cup Mexican crema or full-fat sour cream
• 2 tbsp mayonnaise
• 1 tbsp freshly squeezed lime juice (about 1/2 medium lime)
• 1 small garlic clove, finely minced or grated (or 1/2 tsp garlic powder)
• 1/4 tsp kosher salt (or 1/8 tsp fine sea salt), plus more to taste
• 1/4 tsp ground cumin (optional, for warmth)

For Cheese, Seasoning, and Garnish

• 1 1/2 cups (about 6 oz / 170 g) shredded low-moisture mozzarella cheese
• 1/2 cup (2–3 oz / 55–85 g) crumbled cotija cheese (or feta as a substitute)
• 1/2 tsp chili powder, plus more for sprinkling on top
• 1/4 tsp smoked paprika (optional, for a subtle smoky flavor)
• Zest of 1 medium lime (about 1 tsp lightly packed)
• 1/4 cup loosely packed fresh cilantro leaves, roughly chopped
• 1 green onion, thinly sliced (optional)
• Lime wedges, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and warm the dough

Place a pizza stone or an inverted, heavy baking sheet on the middle rack of your oven. Preheat to
500°F (260°C) for at least 20–30 minutes so the stone or pan gets very hot. A thoroughly preheated surface is key for a crisp, well-browned crust.

While the oven heats, remove the pizza dough from the fridge (if chilled) and let it sit at room temperature in a lightly oiled bowl, covered, until relaxed and easy to stretch. This usually takes 30–45 minutes and can overlap with the oven preheating.

Step 2: Char the corn

Heat 1 tbsp olive oil in a large skillet (preferably cast iron) over medium-high to high heat until shimmering. Add the corn kernels in a single layer as much as possible. Let them cook undisturbed for 2–3 minutes to develop good color, then stir and continue cooking for another 3–5 minutes, stirring only occasionally. You are aiming for deep golden brown spots and a few lightly charred edges.

Season the corn with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning if needed. Remove from heat and let cool slightly while you prepare the crema.

Step 3: Mix the lime crema sauce

In a small bowl, whisk together the Mexican crema (or sour cream), mayonnaise, lime juice, minced garlic, 1/4 tsp salt, and ground cumin (if using) until smooth and well combined. Taste and adjust: add a pinch more salt for savoriness or a bit more lime juice for tang if you like.

The sauce should be thick but spreadable, similar to a loose sour cream. If it is too thick, whisk in 1–2 tsp of water, a few drops at a time. Set aside.

Step 4: Shape the pizza dough

Tear off a sheet of parchment paper large enough to hold a 12-inch circle. Lightly dust it with flour or fine cornmeal. Place the dough on the parchment and gently press it into a flat disc, working from the center out. Then use your fingers or knuckles to stretch the dough into a roughly 12-inch circle, leaving a slightly thicker rim around the edge for a puffy crust.

If the dough springs back and resists stretching, let it rest for 5–10 minutes, then try again. Brush the outer 1-inch border of the dough with the remaining 1 tbsp olive oil to encourage a golden, flavorful crust.

Step 5: Assemble the pizza

Spread a thin, even layer of the lime crema sauce over the dough, using just enough to cover the surface but leaving the oiled border bare. You may not need all the sauce; reserve extra for drizzling on slices at the table if desired.

Sprinkle the shredded mozzarella evenly over the crema. Top with the charred corn, distributing it so every bite gets some. Sprinkle about half of the crumbled cotija over the corn. Finally, sprinkle 1/2 tsp chili powder and the smoked paprika (if using) lightly over the surface.

Step 6: Bake until bubbly and golden

Carefully slide the parchment with the assembled pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 10–13 minutes, until the crust is deeply golden around the edges and the cheese is melted and browned in spots.

If the bottom of the crust is not as crisp as you like after 10 minutes, you can carefully slide the pizza off the parchment directly onto the stone or pan for the last 1–2 minutes of baking. Keep a close eye to avoid burning.

Step 7: Finish with lime zest and fresh herbs

Remove the pizza from the oven and immediately sprinkle the remaining cotija over the hot surface so it softens slightly but keeps its crumbly texture. Add the lime zest, chopped cilantro, and, if using, sliced green onion. Dust lightly with a bit more chili powder for color and a gentle kick.

Let the pizza rest for 2–3 minutes to set the cheese, then slice into 6–8 wedges. Serve hot with lime wedges on the side for squeezing over each slice. Enjoy your Mexican Street Corn Pizza right away for the best texture and flavor.

Pro Tips

• Get that char on the corn: Do not stir too often while searing. Let the kernels sit in contact with the hot pan to develop real color and smoky flavor.
• Relaxed dough is easier to handle: Room-temperature dough stretches more easily and is less likely to spring back or tear. Plan at least 30 minutes for this.
• Go hot and fast: The higher the oven temperature, the better your crust. If your oven only goes to 475°F (245°C), bake a couple of minutes longer.
• Balance the richness: A final squeeze of lime juice over each slice cuts through the creamy sauce and cheese so the pizza does not feel heavy.
• Control the sauce: It is tempting to pile on the crema, but a thin layer gives flavor without making the crust soggy.

Variations

• Spicy street corn pizza: Add a finely chopped jalapeño or serrano to the charred corn, and drizzle the baked pizza with your favorite hot sauce or a spicy crema.
• Chicken elote pizza: Add 1 cup of cooked, shredded or diced grilled chicken on top of the mozzarella before adding the corn for a heartier, protein-packed version.
• Grilled pizza version: Grill oiled dough rounds over medium-high heat, flip, add toppings to the grilled side, then cover and cook until cheese melts and crust is crisp.

Storage & Make-Ahead

Leftover pizza can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in a hot skillet over medium heat or in a 400°F (200°C) oven for 5–8 minutes until the crust is crisp and the cheese is hot and melty. Avoid the microwave if possible, as it can make the crust chewy.

For make-ahead prep, you can char the corn and mix the lime crema up to 2 days in advance and store them in the fridge. The dough can also be made or purchased ahead of time; just bring it to room temperature before stretching. Assemble the pizza just before baking so the dough does not get soggy.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 550 calories; 60 g carbohydrates; 22 g protein; 25 g fat; 10 g saturated fat; 5 g fiber; 7 g sugar; 950 mg sodium. Values will vary based on exact brands of dough, cheeses, and toppings used.