This street corn or elote pizza has all the same flavours you know and love about street corn but on a pizza. When I tell you this combination works so well, I'm not kidding. Corn belongs on pizza, and I won't accept any alternative to that. This elote pizza is summery, fresh, light and delicious. I love serving it with some spicy margs on the side. So if you too love the flavours of Mexican street corn, you gotta try it on pizza.
Melty oaxaca cheese, charred fresh corn, pickled red onion and of course that delicious creamy, smoky sauce all combine to make this elote pizza a complete dream. You can use your favourite pizza dough recipe, or simply use a store bought pizza dough. Once you have the dough ready and your pizza oven (or oven) all hot and ready, this street corn pizza is ready in no time.
Here's everything you'll need to make this elote pizza.
Making this cheesy and delicious elote pizza at home is quite simple. You will just have to prep (or buy) your pizza dough ahead and have some pickled red onions on hand.
For making pickled red onions at home, I love using this recipe from Cookie and Kate for quick pickled red onions.
As for the dough, I have a few options for those that like to make their own dough at home.
If you'll be making your pizza in a pizza oven, like an ooni (as I do), I use their pizza dough recipe, found here. This recipe makes three doughs, which can be frozen or used to make more pizzas.
And if you're using a cast iron pizza, I love using this foolproof pan pizza recipe from Serious Eats. This recipe makes two pizza doughs.
If you'd like to make your own flatbread, check out how I make flatbread for pizza here!
Of course, you can also simply use your favourite store bought dough if you'd like.
Once the dough choice has been settled on, it's time to make some street corn pizza!
In a bowl, combine the mayonnaise, yogurt, lime juice (and zest), garlic and smoked paprika. Mix well and set aside.
Heat up your pizza oven.
On a lightly floured work surface area, spread the pizza dough out and transfer to a pizza peel (dusted lightly with flour).
Use a spoon to add a few dollops of the mayo mixture onto the dough (only use about 1/3 to 1/2 of the mixture) and spread around the base of the pizza.
Toss the corn with a drizzle of avocado oil and season with salt.
Scatter the oaxaca cheese on top, followed by the corn.
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Transfer the dough to the Ooni and cook, rotating once, for about 45 seconds.
Remove the pizza and scatter the pepper on top. Place back in the ooni and cook until browned on the bottom and cooked through, about three minutes, rotating frequently with a metal pizza peel.
Transfer the pizza to a rimmed baking sheet with a wire rack on top, which allows the pizza to cool and set a bit more.
Scatter the red onion and cotija on top. Drizzle lightly with the mayo mixture and garnish with cilantro. Use a pizza cutter to slice. Enjoy!
You can also use a pizza stone, a baking sheet, or a cast iron to cook your pizza. My preferred method is a cast iron skillet as it gets the crust the most crispy and I love the taste of it.
If using a pizza stone or baking sheet, preheat the oven to 500ºF. Prepare the dough in the same way on a pizza peel (add the base, cheese, corn and pepper) and transfer to the stone (or just place the baking sheet in the oven) and bake for 12 to 14 minutes, until the cheese is bubbly and the pizza is cooked through, crisp and golden.
If using a cast iron skillet, preheat the oven to 500ºF. Drizzle a small amount of oil into a 9 or 10” cast iron skillet and shape the pizza dough into the pan, creating a crust with your fingers. Dollop on the mayo mixture, top with cheese, corn and pepper (following the same guidelines as above). Transfer to the oven and bake for 15 to 17 minutes, until the bottom is browned and crispy and the pizza is cooked through.
I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly). So if you opened up my fridge (or pantry), here's what you'll find!
Kosher salt:
I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
Mayonnaise:
If I don't make my own at home (you can see how I make it here), I primarily use Chosen Foods avocado oil mayonnaise, or Sir Kensignton's.
Ooni Pizza oven:
We absolutely love our ooni pizza oven and have been using it for a few years. It heats up quickly and cooks pizza fast. There are various options to choose from, you can have a look here to learn more.
When it comes to turning the pizza in the oven, we find it easiest to use a small pizza peel, like this one.
Alright, are you ready to make this?
If you make this elote pizza recipe, please let me know by tagging me on Instagram, or leave a comment and/or review below!
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.
This elote pizza has all the things you love about Mexican street corn but on pizza.
Alternative cooking method:
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