This Elote (Mexican Street Corn) Pizza recipe is a great way to repurpose left over corn on the cob (if that’s a thing in your house), but can easily be made by boiling a few ears and then assembling this incredibly flavorful and cheesy pizza. You could skip the chorizo and make this vegetarian, but let me tell you that it’s incredible with it.
Elote Pizza with Chorizo & Cotija
- 1 package pre-made pizza dough
- 3 tablespoons butter, melted
- 2-3 cloves garlic, minced
- 8 oz fresh mozzarella, sliced into rounds
- 2 cups shredded mozzarella cheese
- 2-3 ears of corn, cooked, buttered and sprinkled with Chile Margarita then cut off the cob
- 1/2 lb chorizo, cooked
- 4 oz cotija cheese, crumbled
- 2 jalapeños, sliced and deseeded
- Cilantro, red pepper flakes and lime for serving, optional
- Preheat oven to 500ºF. Line a large baking tray with parchment paper, set aside.
- Roll out the pizza dough to your desired thickness (remember it will puff as it cooks so thinner is better) and place on the prepared baking tray.
- In a small bowl, mix the melted butter and garlic and brush over the entire dough. Add the fresh mozzarella followed by the shredded cheese. Top with the chunks of corn, chorizo crumbles, jalapenos and cotija cheese.
- Bake for 15-20 minutes, or until the bottom is crisp and the cheese is melted. Top with cilantro, a sprinkle of red pepper flakes and lime slices, serve hot and enjoy!