Elote Pizza
Elote Pizza
Ingredients
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, plus more for garnish
- 1 teaspoon Tajín, to 2 teaspoons, to taste, plus more for garnish
- 2 tablespoons cilantro, finely chopped, plus more for garnish
- 1 pinch salt
- 1 lime, cut into wedges, for serving
For the Pizza
- 1 pound pizza dough, prepared
- 1/4 cup white sauce, such as Mexican crema or a mix of mayonnaise and Mexican crema
Instructions
- 1
Grill the 4 ears of corn until charred and tender. This can be done on a stovetop grill pan or an outdoor grill. Once grilled, hold each ear vertically in a bowl and carefully cut the kernels off the cob using a knife. Set aside.
⏱️ 10 min
- 2
In the bowl with the corn kernels, add 3 tablespoons of mayonnaise, 3 tablespoons of Mexican crema, 1/2 cup of finely crumbled cotija cheese, 1 to 2 teaspoons of Tajín (to your taste), 2 tablespoons of finely chopped cilantro, and a pinch of salt. Mix all ingredients thoroughly until well combined. This is your elote topping mixture.
⏱️ 5 min
- 3
Preheat your pizza oven or home oven with a pizza steel or stone to its highest temperature, typically around 500-550°F (260-288°C).
⏱️ 5 min•🌡️ 500
- 4
Take your prepared pizza dough and stretch or roll it out to your desired pizza size on a lightly floured surface or pizza peel.
⏱️ 3 min
- 5
Spread a thin, even layer of white sauce (such as Mexican crema or a mix of mayonnaise and Mexican crema) over the pizza dough, leaving a small crust around the edge.
⏱️ 1 min
- 6
Evenly spread the prepared elote mixture over the white base sauce on the pizza dough.
⏱️ 2 min
- 7
Sprinkle additional finely crumbled cotija cheese, a dash of Tajín, and a bit more fresh chopped cilantro over the elote mixture.
⏱️ 1 min
- 8
Drizzle a little more white sauce (Mexican crema or mayonnaise) in a zigzag pattern over the elote topping before baking.
⏱️ 1 min
- 9
Carefully transfer the pizza to your preheated pizza oven or onto the hot pizza steel/stone in your home oven. Bake for 8-12 minutes, or until the crust is golden brown and charred in spots, and the toppings are heated through and slightly caramelized.
⏱️ 10 min•🌡️ 500
- 10
Remove the pizza from the oven. Drizzle more white sauce (from a squeeze bottle, if available) in a zigzag pattern over the hot pizza.
⏱️ 1 min
- 11
Sprinkle additional fresh chopped cilantro and Tajín over the pizza for a final garnish.
⏱️ 1 min
- 12
Squeeze fresh lime juice from the lime wedges over the pizza before serving. Slice into wedges and enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Elote Pizza
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, plus more for garnish
- 1 teaspoon Tajín, to 2 teaspoons, to taste, plus more for garnish
- 2 tablespoons cilantro, finely chopped, plus more for garnish
- 1 pinch salt
- 1 lime, cut into wedges, for serving
For the Pizza
- 1 pound pizza dough, prepared
- 1/4 cup white sauce, such as Mexican crema or a mix of mayonnaise and Mexican crema
Instructions
- 1
Grill the 4 ears of corn until charred and tender. This can be done on a stovetop grill pan or an outdoor grill. Once grilled, hold each ear vertically in a bowl and carefully cut the kernels off the cob using a knife. Set aside.
⏱️ 10 min - 2
In the bowl with the corn kernels, add 3 tablespoons of mayonnaise, 3 tablespoons of Mexican crema, 1/2 cup of finely crumbled cotija cheese, 1 to 2 teaspoons of Tajín (to your taste), 2 tablespoons of finely chopped cilantro, and a pinch of salt. Mix all ingredients thoroughly until well combined. This is your elote topping mixture.
⏱️ 5 min - 3
Preheat your pizza oven or home oven with a pizza steel or stone to its highest temperature, typically around 500-550°F (260-288°C).
⏱️ 5 min•🌡️ 500 - 4
Take your prepared pizza dough and stretch or roll it out to your desired pizza size on a lightly floured surface or pizza peel.
⏱️ 3 min - 5
Spread a thin, even layer of white sauce (such as Mexican crema or a mix of mayonnaise and Mexican crema) over the pizza dough, leaving a small crust around the edge.
⏱️ 1 min - 6
Evenly spread the prepared elote mixture over the white base sauce on the pizza dough.
⏱️ 2 min - 7
Sprinkle additional finely crumbled cotija cheese, a dash of Tajín, and a bit more fresh chopped cilantro over the elote mixture.
⏱️ 1 min - 8
Drizzle a little more white sauce (Mexican crema or mayonnaise) in a zigzag pattern over the elote topping before baking.
⏱️ 1 min - 9
Carefully transfer the pizza to your preheated pizza oven or onto the hot pizza steel/stone in your home oven. Bake for 8-12 minutes, or until the crust is golden brown and charred in spots, and the toppings are heated through and slightly caramelized.
⏱️ 10 min•🌡️ 500 - 10
Remove the pizza from the oven. Drizzle more white sauce (from a squeeze bottle, if available) in a zigzag pattern over the hot pizza.
⏱️ 1 min - 11
Sprinkle additional fresh chopped cilantro and Tajín over the pizza for a final garnish.
⏱️ 1 min - 12
Squeeze fresh lime juice from the lime wedges over the pizza before serving. Slice into wedges and enjoy immediately.
⏱️ 1 min