Elote Pizza (aka Mexican Street Corn Pizza)
Elote Pizza is everything you love about elote piled onto a freshly baked pizza! Charred corn, chili powder, chipotle mayo, cilantro, and lots of cheese! YUM!
Servings: 6 servings
Ingredients
For the Chipotle Mayo
- ½ cup mayo
- 1 tablespoon lime juice
- 2 teaspoons adobo sauce from can of chipotle peppers in adobo
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt to taste
For the pizza
- 1 refrigerated pizza crust
- 1 tablespoon olive oil
- 2 ears fresh corn shucked
- 3 tablespoons melted butter
- 1 ½ cups shredded Mozzarella cheese
- Crumbled cojita cheese or grated Parmesan cheese
- Chili powder
- Cilantro chopped
Instructions
- Preheat oven according to pizza dough package directions.
- In a small bowl, combine all Chipotle Mayo ingredients until well combined. Refrigerate until serving.
- Drizzle olive oil over corn. Rub the oil all over the corn. Cook in a pan on a stovetop or grill over high heat until the corn is charred, about 8-10 minutes. Remove from heat and allow corn to cool slightly. Cut the corn kernels from the cob. Set aside.
- Place pizza crust on the baking sheet. Brush with melted butter. Top with Mozzarella cheese. Sprinkle to corn over the top.
- Bake according to pizza dough package directions.
- Remove pizza from over and immediately sprinkle with crumbled cojita cheese or grated Parmesan cheese, chili powder, and chopped cilantro.
- Cut into slices. Serve immediately with Chipotle Mayo.
Notes
- Use all of your favorite toppings.
- I highly recommend fresh lime juice for the best taste.
Nutrition
Calories: 462kcal | Carbohydrates: 38g | Protein: 13g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 1103mg | Potassium: 127mg | Fiber: 2g | Sugar: 6g | Vitamin A: 598IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 2mg
