Street Corn Pizza

Inspired by the flavors of Mexican street corn, this homemade pizza is a fun and delicious way to use our Spicy Jalapeno Pesto. Can’t find cotija cheese? No worries! Substitute it with feta cheese for an easy, accessible swap.

Prep Time: 15 minutes Total Time: 1 hour
Serves
4-6
  • 1 tbsp vegetable oil
  • 1 tbsp Tajin seasoning
  • 2 ears of corn, removed from husk and cleaned
  • 3 tbsp corn meal
  • 1.5 lb store bought or homemade pizza dough
  • 1 jar Spicy Jalapeno Pesto
  • 2 cups shredded mozzarella cheese
  • ⅓ cup thinly sliced red onion
  • ½ cup crumbled cotija cheese
  • 2 tbsp honey (for an extra kick use hot honey)
  • 2 tbsp cilantro leaves
  • 2 tbsp sliced green onion

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Prep Time: 15 minutes Total Time: 1 hour
Instructions:
  • Preheat grill to medium-high heat; grease grates well. Whisk oil with Tajin seasoning and brush evenly over corn. Grill for 12 to 15 minutes, turning occasionally, until tender and lightly charred. Remove from heat and allow to cool. Slice corn kernels from cob and set aside.
  • Preheat oven to 450°F. Sprinkle 9x13-inch baking sheet with cornmeal; set aside.
  • Roll pizza dough out onto lightly floured surface to ¼-inch thickness, then press into prepared baking sheet.
  • Spread Spicy Jalapeno Pesto evenly over pizza dough then sprinkle shredded mozzarella evenly over top. Top with red onion and cotija cheese.
  • Bake for 18 to 20 minutes, turning tray half way, or until crust is crisp and golden brown, and cheese is melted, bubbly and lightly charred.
  • Drizzle with honey and sprinkle with green onion and cilantro. Let cool slightly before slicing and serving.
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