Entrees
Mexican Street Corn Pizza
Makes one pizza
Mexican Street Corn Pizza
Makes one pizza
This pizza is extra delicious in the summer when fresh corn is sweetest
Nutritional information per serving (based on 8 servings): Calories 193 (33% from fat)
carb. 25g
pro. 8g
fat 7g
sat. fat 4g chol. 17mg
sod. 588mg
calc. 11mg
fiber 1g
carb. 25g
pro. 8g
fat 7g
sat. fat 4g chol. 17mg
sod. 588mg
calc. 11mg
fiber 1g
Ingredients
- ¼ cup sour cream
- 1 tablespoon lime juice
- ½ teaspoon kosher salt
- 8 to 10 ounces prepared pizza dough (we recommend New York style or thin and crispy), room temperature for at least 1 hour
- Unbleached all-purpose flour, for dusting
- 1 cup shredded Oaxaca or mozzarella cheese
- 1½ cups fresh corn kernels cut off the cob, from about 2 ears of corn
- 3 tablespoons poblano pepper, finely diced
- ¼ cup crumbled cotija cheese
- ½ teaspoon chile powder
- 2 tablespoons fresh cilantro leaves
- Flaky sea salt, for garnish
- Freshly ground black pepper, for garnish
Preparation
- Preheat the pizza oven with the pizza stone on the rack to 700°F.
- In a small bowl, combine the sour cream, lime juice, and salt. Set aside.
- Stretch the pizza dough to a 10- to 12-inch round.
- Transfer the dough to the pizza peel generously dusted with flour.
- Scatter the Oaxaca cheese over the dough. Top with the corn and poblanos.
- Gently shimmy the pizza on the peel to ensure it isn’t sticking. If the dough is sticking, gently lift the dough and spread additional flour underneath.
- Set the timer for 5 minutes. Slide the pizza off the peel and onto the pizza stone. Start the timer. When the timer sounds, check the pizza. If baked to desired doneness, use the peel to remove the pizza from the oven, or bake for about 1 more minute. Slide the pizza onto a cutting board.
- Drizzle the lime-sour cream crema to taste over the pizza.
- Garnish with the cotija, chile powder, cilantro, flaky sea salt, and pepper. Slice and serve.
