Grilled Mexican Street Corn Pizza
Grilled Mexican Street Corn Pizza. Happy pizza Friday but also happy almost cinco de mayo…maybe we’re starting too soon but with this pizza trust me you’re going to want to. Crispy grilled crust topped with Monterey jack cheese, spicy Mexican street corn, creamy avocado, and Mexican crema. Spicy, zesty, cheesy pizza Friday goodness…and don’t forget your margs ;))) cheers !!
I know it’s easter weekend, but its also only a few weeks away from Cinco de Mayo. And I don’t know why but for tonights pizza Friday I was feeling the Mexican cinco de mayo theme. It’s also my friends birthday and she was thinking Mexican theme…so since it was Friday I immediately thought of this Mexican street corn pizza.
I love a good Mexican street corn especially in the summer when the weather gets warm. But I have never tried putting it on a pizza. And trust me guys…it did not disappoint. Of course you can get creative with the toppings, the cheese, and even the street corn itself.
But here’s what we decided to use…crispy grilled pizza crust layered with Monterey Jack cheese, topped with the delicious spicy, tangy street corn mixture, sprinkled with cojita cheese, and finally drizzled with a Mexican Crema, and creamy avocado.
The flavors are so perfect as a pizza topping and it’s great for when the weather is warm and you can grill the pizza and even the corn if you wanted to. And the weather is definitely beautiful for that today. So I am super excited to spend the night outside eating this pizza and drinking margs…the margs are also essential ;)) cheers and happy Friday guys !!
Ingredients
1 pizza dough; homemade or store-bought
3 - 4 ears fresh corn kernels
4 tablespoons olive oil; divided
salt and pepper
1 ripe avocado
2 limes juiced
1 1/2 teaspoons chili powder
2 teaspoons paprika; divided
1/2 teaspoon cumin
2 tablespoons fresh chives
1/3 cup cojita cheese
1/2 cup mayonnaise
1/2 cup sour cream
8 ounces Monterey Jack cheese
Directions
Drizzle the corn with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast in 375 degree oven for 20 - 25 minutes till golden. Transfer to a medium bowl. Drizzle with another tablespoon of olive oil.
Meanwhile add the avocado to the bowl of a food processor along with the last tablespoon of olive oil, juice of 1 lime, salt and pepper. Process until smooth. Set aside.
In al large bowl, mix the corn with chili powder, 1 teaspoon of paprika, cumin, juice of 1 lime, chives, and cojita cheese.
In a small bowl, make the Mexican Crema. Add the mayonnaise, sour cream, and the remaining teaspoon of paprika. Stir to combine.
Drizzle the dough with olive oil. Spread the dough out on an oiled grill pan using your fingertips. Using a fork, pierce holes throughout. Heat the grill to medium heat and place the pizza pan on the grill. Cook approximately 3 - 4 minutes until crust is browned. Flip over and remove from grill. Spread the Monterey Jack evenly over the crust. Place back on the grill for another 3 - 5 minutes until the other side of the crust is crispy and the cheese has melted.
Top the pizza with the street corn mixture and drizzle with the Mexican crema and creamy avocado.
