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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. A recipe is provided below if you prefer to make your own from scratch.

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