Quick Recipe Version (TL;DR)
Quick Ingredients
- Crema base: 1/3 cup Mexican crema or sour cream, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1/2 teaspoon lime zest, 1 grated garlic clove, 1/4 teaspoon kosher salt
- Corn: 2 cups corn kernels, 2 teaspoons neutral oil, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper
- Pizza: 1 pound room-temperature pizza dough, 1 tablespoon olive oil, 1 tablespoon cornmeal or semolina, 6 ounces shredded low-moisture mozzarella, 3/4 cup crumbled cotija cheese
- Finish: 1/4 cup chopped fresh cilantro, 1/2 teaspoon chili powder, 1 lime cut into wedges
Do This
- 1. Preheat oven to 475°F (245°C) and oil a 13×18-inch rimmed sheet pan.
- 2. Stir together the crema, mayonnaise, lime juice, lime zest, garlic, and salt.
- 3. Char the corn in a hot skillet for 7 minutes, then season with chili powder, smoked paprika, salt, and pepper.
- 4. Stretch the dough onto the prepared pan and spread 1/3 cup crema base over the dough.
- 5. Top with mozzarella, charred corn, and 1/2 cup cotija.
- 6. Bake for 15 minutes, rotating the pan after 8 minutes.
- 7. Finish with reserved crema, remaining cotija, chili powder, cilantro, and fresh lime.
Why You’ll Love This Recipe
- Big elote flavor on a crispy pizza crust: Creamy, tangy, cheesy, smoky, and bright all in one bite.
- Weeknight-friendly: Store-bought dough keeps things simple while still tasting special.
- Great texture: Charred corn, bubbly mozzarella, crumbly cotija, and a golden sheet-pan crust make every slice satisfying.
- Easy to customize: Add jalapenos, hot sauce, grilled chicken, or black beans to make it your own.
Grocery List
- Produce: 3 ears fresh corn or 2 cups corn kernels, 2 limes, 1 bunch fresh cilantro, 1 garlic clove
- Dairy: Mexican crema or sour cream, low-moisture mozzarella, cotija cheese
- Pantry: Pizza dough, mayonnaise, neutral oil, olive oil, cornmeal or semolina, chili powder, smoked paprika, kosher salt, black pepper
Full Ingredients
For the Crema Base
- 1/3 cup Mexican crema or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon finely grated lime zest
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon kosher salt
For the Charred Corn
- 2 cups fresh corn kernels, from about 3 medium ears of corn or thawed frozen corn, patted very dry
- 2 teaspoons neutral oil, such as avocado, canola, or vegetable oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Pizza
- 1 pound pizza dough, at room temperature
- 1 tablespoon olive oil, for the pan
- 1 tablespoon fine cornmeal or semolina, for the pan
- 6 ounces low-moisture mozzarella cheese, shredded, about 1 1/2 cups
- 3/4 cup crumbled cotija cheese, divided
For Finishing
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder, for dusting
- 1 lime, cut into wedges
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Place a rack in the lower third of the oven and preheat to 475°F (245°C). Brush a 13×18-inch rimmed sheet pan with the olive oil, making sure to coat the corners and edges well. Sprinkle the pan evenly with the cornmeal or semolina. Start the oven first so it can heat while you make the crema and char the corn.
Step 2: Mix the crema base
In a small bowl, stir together the Mexican crema or sour cream, mayonnaise, lime juice, lime zest, grated garlic, and kosher salt until smooth. Measure out 1/3 cup of this mixture for the pizza base and keep the remaining crema for drizzling after baking. If the reserved crema seems too thick for drizzling later, you can loosen it with 1 teaspoon of water or lime juice right before serving.
Step 3: Char and season the corn
Heat a large cast-iron or stainless steel skillet over medium-high heat for 2 minutes. Add the neutral oil, then add the corn in an even layer. Cook for 7 minutes total, stirring at the 3-minute and 5-minute marks so the corn gets browned and lightly blistered instead of just steaming. Remove the skillet from the heat and stir in the chili powder, smoked paprika, kosher salt, and black pepper.
Step 4: Stretch the dough
Place the room-temperature pizza dough in the prepared sheet pan. Using lightly oiled fingers, gently press and stretch the dough toward the edges of the pan. It does not have to look perfect. If the dough springs back, let it rest for 5 minutes, then continue stretching. Aim for an even layer with a slightly thicker edge around the outside.
Step 5: Add the crema, cheese, and corn
Spread the measured 1/3 cup crema base over the dough, leaving about a 1/2-inch border around the edges. Scatter the shredded mozzarella evenly over the crema. Spoon the charred corn over the mozzarella, then sprinkle with 1/2 cup of the crumbled cotija. Save the remaining 1/4 cup cotija for finishing the baked pizza.
Step 6: Bake until golden and bubbly
Bake the pizza on the lower oven rack at 475°F (245°C) for 15 minutes, rotating the pan after 8 minutes. The crust should be golden around the edges, the mozzarella should be melted and lightly browned in spots, and the corn should look deeply roasted. If your oven runs cool and the bottom is still pale at 15 minutes, bake for 2 additional minutes.
Step 7: Finish with elote-style toppings
Let the pizza cool in the pan for 3 minutes. Drizzle the reserved crema over the top, then sprinkle with the remaining 1/4 cup cotija, the final 1/2 teaspoon chili powder, and the chopped cilantro. Squeeze 2 lime wedges over the pizza just before slicing, and serve the remaining lime wedges on the side. Cut into 8 pieces for 4 generous servings.
Pro Tips
- Use room-temperature dough: Cold dough is tight and hard to stretch. Let refrigerated dough sit out for about 60 minutes before starting the recipe.
- Dry corn chars best: If using frozen corn, thaw it completely and pat it dry with a clean towel before it hits the skillet.
- Do not overload the crema base: A thin layer gives you creamy elote flavor without making the crust soggy.
- Cotija is salty: Taste your cotija before adding extra salt to any finishing toppings.
- Finish after baking: Fresh cilantro, lime juice, extra cotija, and crema taste brightest when added at the end.
Variations
- Spicy jalapeno elote pizza: Add 1 thinly sliced jalapeno before baking and finish with a few dashes of hot sauce.
- Grilled corn version: Grill 3 ears of corn over medium-high heat for 10 minutes, turning every 2 minutes, then cut the kernels off the cob and season as directed.
- Heartier dinner version: Add 1 cup cooked shredded chicken or 3/4 cup drained black beans along with the charred corn.
Storage & Make-Ahead
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet at 375°F (190°C) for 8 minutes, or in a dry skillet over medium heat for 5 minutes, until the crust is crisp and the cheese is warm. For make-ahead prep, mix the crema base up to 3 days ahead and refrigerate it, and char the corn up to 2 days ahead. Wait to add the cilantro, final lime juice, and finishing crema until just before serving.
Nutrition (per serving)
Calories: 690 kcal | Carbs: 76g | Protein: 27g | Fat: 32g | Saturated Fat: 14g | Fiber: 4g | Sugar: 6g | Sodium: 1220mg | Cholesterol: 58mg
