Mexican Street Corn (Elote) Pizza – Bold LA-Mexican Fusion Flavor

Mexican Street Corn Pizza is the flavorful, fusion masterpiece you didn’t know your pizza nights were missing.

If you’ve ever wandered the streets of Los Angeles and caught the smoky scent of grilled corn mixed with lime, chili, and creamy cotija cheese—this pizza is your next obsession. The Mexican Street Corn (Elote) Pizza fuses the zesty spirit of LA’s Mexican street food culture with the universal love for pizza. It’s a celebration of flavors: sweet roasted corn, tangy crema, crumbled cotija, spicy chili powder, and vibrant cilantro—all atop a crispy crust. Inspired by eloteros on the corners of East LA and given a playful twist, this pizza brings local flair to your kitchen table.

Mexican Street Corn (Elote) Pizza

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: ElotePizza, GrilledCornPizza, LAStylePizza, MexicanPizza

Servings: 4 people

Author: Jay Trabelsi

Equipment

• Rolling Pin or Hands – To stretch the dough into a thin crust.
• Cast Iron Skillet or Pizza Stone – For a perfectly crisp crust.
• Mixing Bowls – For preparing the crema base and assembling ingredients.
• Oven preheated to 500°F (260°C) – High heat is key for that pizzeria-level crust.

Ingredients

Dough:

• 2 cups all-purpose flour
• ¾ cup warm water
• 1 tsp instant yeast
• 1 tsp salt
• 1 tbsp olive oil

Street Corn Sauce Base:

• ⅓ cup Mexican crema or sour cream
• 1 tbsp mayonnaise
• 1 tbsp fresh lime juice
• ½ tsp chili powder
• 1 small garlic clove finely minced
• Pinch of salt

Toppings:

• 1 ½ cups fire-roasted corn fresh or thawed frozen
• 1 cup shredded mozzarella
• ¼ cup cotija cheese crumbled
• ¼ red onion thinly sliced
• 1 jalapeño sliced (optional for heat)
• Fresh cilantro leaves for garnish
• Lime wedges to serve

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Instructions

Prepare the Dough:

• In a mixing bowl, combine flour, yeast, salt, and warm water. Add olive oil and knead until soft and slightly elastic.
• Let dough rest, covered, for 15 minutes while preparing the other ingredients.
• Make the Street Corn Sauce:
• In a small bowl, mix crema, mayo, lime juice, garlic, chili powder, and salt until smooth. Set aside.

Assemble the Pizza:

• Roll or stretch the dough into a 10–12 inch round and place onto a cast iron pan or preheated pizza stone.
• Spread the crema sauce evenly over the dough, leaving a small border.
• Top with shredded mozzarella, roasted corn, red onion, and jalapeño slices if using.
• Sprinkle cotija cheese over the top.

Bake:

• Bake at 500°F for 12–15 minutes, or until the crust is golden and cheese is bubbly and slightly browned.

Garnish and Serve:

• Remove from oven and let cool for 2 minutes. Garnish with chopped cilantro and a squeeze of fresh lime juice. Slice and enjoy!

Notes

• Fire-roasted corn adds a smoky flavor—grill fresh corn if possible!
• Cotija can be substituted with feta in a pinch.
• For extra heat, sprinkle with Tajín or hot sauce before serving.
• This pizza pairs beautifully with a cold Mexican lager or a citrusy margarita.

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