This pizza is inspired by Mexican street corn. It’s prepared on the grill, which not only keeps the heat outdoors, but lends crucial charred flavor to the crust.
Grill the corn ears first to develop their flavor and start the charring process. When fresh corn is in season, the kernels are crisp, juicy and milky-sweet. Grilling transforms them, softening and amplifying their sweetness, while tempering the sugars with char and smoke. Once grilled, cut the kernels from the cobs and set aside with the pizza toppings. The remaining toppings round out the street corn theme with poblano chiles, onions, crumbled cotija cheese and a drizzle of spicy lime crema.
There are a few tips to grilling pizza. Ideally, use a pizza stone. Whether you use a grill or oven, a pizza stone is a terrific way to transmit the heat evenly to the bottom of the pizza. Have all your toppings prepped in advance, so that once the dough is rolled out, the pizza can be quickly assembled.
When building your pizza, don’t overload the toppings. Too many toppings will weigh the crust down, produce moisture and result in undesirable sogginess. If you have a pizza peel, use it to slide the pizza on and off the stone. A rimless baking sheet will also do the trick.
For the crust, there is no shame in using a store-bought prepared dough ball. There are many good-quality doughs available in the freezer section of well-stocked markets.
Lynda Balslev is a Marin cookbook author, food and travel writer and recipe developer.
Mexican Street Corn Pizza
Makes one large pizza
Sauce:
3/4 cup sour cream
1 tablespoon fresh lime juice, plus the finely grated zest of 1/2 lime
1/4 teaspoon Mexican hot sauce
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/8 teaspoon salt, or to taste
Pizza:
2 ears fresh corn, husked
Extra-virgin olive oil
Kosher salt
1 prepared pizza dough ball, about 1 pound, defrosted if frozen, room temperature
1/4 teaspoon crushed red pepper flakes
1 cup (packed) coarsely grated Monterey Jack cheese
1 small poblano pepper, seeded, chopped
1/4 cup chopped red onion
Freshly ground black pepper
1/3 cup crumbled cotija cheese
2 tablespoons thinly sliced scallions (white and pale green parts)
1/4 cup fresh cilantro leaves
Combine the sauce ingredients in a bowl. Refrigerate until use.
Lightly brush the corn with oil and season with salt. Grill over direct medium-high heat until crisp-tender and charred in spots, about 8 minutes, turning as needed. Remove and cool to the touch, then cut the kernels from the cobs.
Heat a pizza stone over indirect high heat for at least 10 minutes.
Stretch or roll the pizza dough into a 12-inch circle or your desired shape. Dust a pizza peel or rimless baking sheet with flour. Transfer the dough to the peel or the pan.
Brush the crust with oil, leaving a 3/4-inch border clear. Sprinkle the red pepper flakes over it and lightly season with salt. Sprinkle the Monterey Jack cheese over the pizza. Scatter the corn, poblano and red onion over the cheese. Season with black pepper.
Slide the pizza onto the pizza stone, close the grill lid, and cook until the crust is crisp and golden brown and the toppings are lightly charred, 15 to 17 minutes, rotating the pizza once for even cooking.
Slide the pizza off the stone, transfer to a cutting board and immediately brush the rim of the crust with oil. Lightly drizzle the pizza with some of the sauce. Sprinkle the cotija cheese, scallions and cilantro over the pizza. Cut into wedges and serve with the remaining sauce for dipping.
