Elote Pizza takes all the bold, bright flavors of Mexican street corn and layers them on a hot, freshly baked pizza. Think charred corn, smoky chipotle mayo, a sprinkle of chili powder, fresh cilantro, and plenty of melty cheese—simple, satisfying, and full of flavor.
Elote Pizza
Not long ago I visited Iowa for Corn Quest, and that experience stuck with me. Meeting farmers up close and hearing their commitment to the land and their craft gave me a renewed appreciation for how much work and care goes into growing our food. Their efforts to protect soil and reduce waste were eye-opening and inspiring.
Mexican Street Corn Pizza
The trip made me think about corn in all its forms—fresh on the cob, in salads, in chowders, and even in desserts. One of my favorite corn preparations is Mexican Street Corn (elote), and that inspired me to recreate those flavors as a pizza. My family loves the bright, tangy mix of elote, so I adapted it to a pizza topping and it was an instant hit.
I made this version on a refrigerated pizza crust to save time, but you can absolutely use your favorite homemade dough if you prefer—just follow the baking instructions for that dough. For authentic flavor, use crumbled cotija cheese. If cotija isn’t available, Parmesan makes a decent substitute, though the flavor will be slightly different.
Other recipes you may enjoy
- Mexican Street Corn Salad
- Cilantro Lime Rice
- BBQ Chicken Pizza
- Homemade Pizza Sauce
- Cinco de Mayo Round-Up – More than 100 recipes!!
Elote Pizza (aka Mexican Street Corn Pizza)
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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
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Preheat the oven according to the pizza dough package directions (or your dough recipe).
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In a small bowl, whisk together the mayo, lime juice, adobo sauce, paprika, chili powder, and salt to make the chipotle mayo. Refrigerate until ready to serve.
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Drizzle olive oil over the corn and rub to coat. Cook the corn on a hot grill or in a skillet over high heat, turning until the kernels are charred in spots, about 8–10 minutes. Let cool slightly, then cut the kernels from the cob and set aside.
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Place the pizza crust on a baking sheet. Brush the crust with melted butter, then top evenly with shredded mozzarella. Scatter the charred corn over the cheese.
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Bake the pizza according to the dough package directions or until the crust is golden and the cheese is melted and bubbly.
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Remove the pizza from the oven and immediately sprinkle with crumbled cotija or grated Parmesan, a dusting of chili powder, and chopped cilantro.
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Slice and serve right away with the chipotle mayo on the side for drizzling or dipping.
Notes
- Feel free to add any of your favorite toppings to customize the pizza.
- Fresh lime juice adds the best brightness to the chipotle mayo—use it when you can.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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