Elote Pizza
Elote Pizza
Ingredients
For the Pizza
- 1 pound pizza dough, homemade or store-bought
- 1 cup mozzarella cheese, shredded
For the Elote Topping
- 4 corn, ears, grilled and kernels removed
- 3 tablespoons mayonnaise
- 3 tablespoons Mexican crema
- 1/2 cup cotija cheese, finely crumbled
- 1 teaspoon Tajín, or more, to taste
- 2 tablespoons cilantro, finely chopped
- 1 pinch salt
- 1 lime, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 450°F (232°C) with a pizza stone or steel inside, if using, for at least 30 minutes. If you don't have a pizza stone, preheat a baking sheet.
⏱️ 30 min•🌡️ 450
- 2
If your corn is not already grilled, grill the 4 ears of corn until slightly charred and tender. Once cool enough to handle, carefully remove the kernels from the cobs using a sharp knife.
⏱️ 10 min00
- 3
In a medium bowl, combine the grilled corn kernels, mayonnaise, Mexican crema, 1/2 cup finely crumbled cotija cheese, 1 teaspoon of Tajín (add more later if desired), and a pinch of salt. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min00
- 4
On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness and shape. Carefully transfer the dough to a piece of parchment paper or a pizza peel dusted with cornmeal.
⏱️ 5 min00
- 5
Spread the shredded mozzarella cheese evenly over the pizza dough, leaving a small border for the crust. Then, evenly distribute the elote topping mixture over the mozzarella.
⏱️ 3 min00
- 6
Carefully transfer the pizza to the preheated pizza stone, steel, or baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.
⏱️ 15 min•🌡️ 450
- 7
Once baked, remove the pizza from the oven. Sprinkle with the finely chopped cilantro. Let the pizza rest for 2-3 minutes before slicing.
⏱️ 3 min00
- 8
Serve immediately with lime wedges on the side for squeezing over individual slices.
Kitchen Tools
Nutrition Facts (per serving)
Elote Pizza
For the Pizza
- 1 pound pizza dough, homemade or store-bought
- 1 cup mozzarella cheese, shredded
For the Elote Topping
- 4 corn, ears, grilled and kernels removed
- 3 tablespoons mayonnaise
- 3 tablespoons Mexican crema
- 1/2 cup cotija cheese, finely crumbled
- 1 teaspoon Tajín, or more, to taste
- 2 tablespoons cilantro, finely chopped
- 1 pinch salt
- 1 lime, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 450°F (232°C) with a pizza stone or steel inside, if using, for at least 30 minutes. If you don't have a pizza stone, preheat a baking sheet.
⏱️ 30 min•🌡️ 450 - 2
If your corn is not already grilled, grill the 4 ears of corn until slightly charred and tender. Once cool enough to handle, carefully remove the kernels from the cobs using a sharp knife.
⏱️ 10 min00 - 3
In a medium bowl, combine the grilled corn kernels, mayonnaise, Mexican crema, 1/2 cup finely crumbled cotija cheese, 1 teaspoon of Tajín (add more later if desired), and a pinch of salt. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min00 - 4
On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness and shape. Carefully transfer the dough to a piece of parchment paper or a pizza peel dusted with cornmeal.
⏱️ 5 min00 - 5
Spread the shredded mozzarella cheese evenly over the pizza dough, leaving a small border for the crust. Then, evenly distribute the elote topping mixture over the mozzarella.
⏱️ 3 min00 - 6
Carefully transfer the pizza to the preheated pizza stone, steel, or baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.
⏱️ 15 min•🌡️ 450 - 7
Once baked, remove the pizza from the oven. Sprinkle with the finely chopped cilantro. Let the pizza rest for 2-3 minutes before slicing.
⏱️ 3 min00 - 8
Serve immediately with lime wedges on the side for squeezing over individual slices.