I’d never thought about putting street corn on a pizza until I saw it at this tiny shop in my neighborhood last summer. Growing up, corn on pizza seemed strange – my mom would’ve given me a weird look if I’d suggested it. It’s funny how some food combinations sound odd until you try them.
Now I can’t believe I waited so long to mix these two favorites together. The sweet corn and slightly charred edges remind me of those perfect summer evenings at food festivals, but on a crispy pizza crust instead of a stick. Trust me, once you try this combo, regular cheese pizza might start feeling a bit boring.
Why You’ll Love This Street Corn Pizza
- Mexican-Italian fusion – This creative mashup brings together the beloved flavors of Mexican street corn with classic pizza, creating an exciting twist on your regular pizza night.
- Quick preparation – With pre-made pizza dough and simple toppings, this meal comes together in under an hour – perfect for a weeknight dinner that feels special.
- Customizable heat level – You can easily adjust the spiciness by adding more or less jalapeño and chipotle, making it perfect for both heat lovers and those who prefer milder flavors.
- Great for entertaining – The unique combination of creamy mayo base, sweet corn, and zesty lime makes this pizza a conversation starter at any gathering – people always ask for the recipe!
What Kind of Corn Should I Use?
Fresh sweet corn is your best bet for this pizza, especially during summer when it’s in season and at its sweetest. If fresh corn isn’t available, frozen corn kernels can work in a pinch – just make sure to thaw and pat them dry before using to avoid any excess moisture on your pizza. Yellow corn tends to look more appealing on this pizza than white corn, though both varieties taste great. For the best flavor, try grilling or charring your corn first – this adds a nice smoky element that really captures that authentic street corn taste.
Options for Substitutions
This fun pizza recipe can be tweaked in several ways while still keeping its street corn charm:
- Pizza dough: While homemade dough is great, store-bought pizza dough works perfectly fine. You can even use flatbread or naan as a quick alternative.
- Chipotle in adobo: If you can’t find chipotle in adobo, mix 2 teaspoons of smoked paprika with 1/4 teaspoon of cayenne pepper as a substitute. You’ll still get that smoky heat!
- Cotija cheese: No cotija? Feta cheese makes an excellent substitute with a similar salty, crumbly texture. Parmesan can work too, though it will have a slightly different flavor profile.
- Fresh corn: When fresh corn isn’t in season, thawed frozen corn works well – just pat it dry and give it a quick char in a hot pan for that roasted flavor.
- Tajin seasoning: If you can’t find Tajin, mix some chili powder with lime zest and a pinch of salt. It won’t be exactly the same, but it’ll give you that zesty kick.
- Cilantro: If you’re not a cilantro fan or can’t find it, fresh parsley makes a good stand-in, or you can simply leave it out.
Watch Out for These Mistakes While Baking
The biggest challenge when making street corn pizza is getting a crispy crust – make sure to preheat your pizza stone or baking sheet for at least 30 minutes at the highest oven temperature (usually 450-500°F) before sliding your pizza on it. Working with corn kernels can be tricky, so pat them completely dry before adding them to your pizza, otherwise they’ll release moisture and make your crust soggy. For the best flavor balance, don’t skip charring your corn first – whether on the grill or in a cast-iron skillet – as this adds a smoky depth that makes this pizza special. Another common mistake is overloading the toppings; a thin, even layer of each ingredient ensures everything cooks evenly and the crust stays crispy. Finally, wait until after baking to add the cotija cheese, cilantro, and final squeeze of lime juice – these fresh toppings lose their punch in the oven’s heat.
What to Serve With Street Corn Pizza?
This Mexican-inspired pizza calls for some simple sides that won’t overshadow its bold flavors. A light, crisp green salad with a cilantro-lime dressing makes a perfect partner to balance out the richness of the pizza. You could also serve it with some pickled red onions or jalapeños on the side for extra zip – they cut through the creamy mayo and cheese really nicely. For a complete meal, I like to add a bowl of black beans seasoned with cumin and garlic, or some Mexican-style rice to round things out. Keep a few lime wedges nearby too – a fresh squeeze right before eating makes all the flavors pop!
Storage Instructions
Keep Fresh: This street corn pizza will stay good in an airtight container in the fridge for up to 3 days. I recommend placing pieces in a single layer or using parchment paper between layers to keep the toppings intact. The flavors actually get even better as they meld together overnight!
Make Ahead: You can prep some components ahead of time to make assembly quicker. Cook your corn and mix the chipotle mayo up to 2 days before. Store them separately in the fridge until you’re ready to make your pizza.
Warm Up: To bring back that fresh-from-the-oven taste, pop leftover slices in a preheated oven at 350°F for about 5-7 minutes, or until the cheese starts to bubble again. I prefer using the oven over the microwave to keep the crust crispy. Add a fresh squeeze of lime and sprinkle of cilantro just before serving!
| Preparation Time | 15-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 50-60 g
- Fat: 90-100 g
- Carbohydrates: 130-150 g
Ingredients
- 1 batch of pizza dough, after rising
- 1/2 cup mayo
- 1 chipotle chili in adobo sauce, finely chopped (around 2 teaspoons)
- 1 1/2 cups grated mozzarella cheese
- Kernels from 2-3 cooked corn cobs (1 1/2 to 2 cups)
- 1 jalapeño, sliced thinly
- Juice from half a lime
- 1/4 cup crumbled cotija cheese
- 1 tablespoon chili lime seasoning (such as tajin)
- 1 tablespoon chopped fresh cilantro
Step 1: Prepare for Baking
Preheat your oven to 450 degrees Fahrenheit and place a pizza stone on the middle rack.
This will ensure a hot and even surface for baking your pizza.
Step 2: Shape and Rest the Dough
Take your prepared dough and shape it into a flattened disk.
Place it on a cornmeal-dusted pizza peel to prevent sticking.
Cover the dough and let it rest for 15 minutes, then push the dough gently towards the edges of the peel to stretch it wider.
Cover it again and allow it to rest for another 15 minutes.
This resting time will help the dough become more workable and expand in size.
Step 3: Prepare the Sauce and Assemble the Pizza
In a small bowl, whisk together the mayonnaise and chipotle pepper until well blended.
Spread this mixture evenly over the pizza dough, making sure to leave a 1-inch border around the edges.
Top the prepared dough with mozzarella cheese, corn, and jalapeno slices, distributing the ingredients evenly for a perfect bite every time.
Step 4: Transfer and Bake the Pizza
Using the pizza peel, transfer the assembled pizza onto the hot stone in the oven.
Use a few gentle shakes to help slide it off the peel.
Bake the pizza for about 15-20 minutes, or until the toppings are hot, and the cheese is melted and bubbly.
Keep an eye on it to ensure the crust and toppings achieve the desired doneness.
Step 5: Add Final Toppings and Serve
Once the pizza is done baking, allow it to cool slightly.
Before cutting and serving, top it with a squeeze of fresh lime juice, a sprinkle of cotija cheese, a dash of Tajin, and some fresh cilantro.
These final touches add a burst of flavor and freshness to the finished pizza.
Cut into slices and Enjoy your delicious homemade pizza!
