Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 pound pizza dough, at room temperature
- 2 medium ears sweet corn, kernels cut off, about 1 1/2 cups
- 1 large poblano pepper
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup salsa verde
- 6 ounces low-moisture mozzarella, shredded, about 1 1/2 cups
- 2 ounces cotija cheese, crumbled, about 1/2 cup, divided
- 1/4 small red onion, very thinly sliced
- 1/4 cup Mexican crema or sour cream
- 1 tablespoon fresh lime juice, plus 1 teaspoon lime zest
- 1 to 2 tablespoons milk or water, as needed for drizzling
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon flour and 1 tablespoon cornmeal or semolina, for shaping
Do This
- 1. Preheat a pizza stone, steel, or inverted sheet pan at 500°F for 30 minutes.
- 2. Broil or flame-char the poblano until blackened, steam 10 minutes, peel, seed, and slice into strips.
- 3. Char the corn kernels in 1 tablespoon olive oil over medium-high heat for 5 to 7 minutes; season with salt and pepper.
- 4. Whisk crema, lime juice, lime zest, a pinch of salt, and enough milk or water to make a drizzle.
- 5. Stretch dough to 12 to 13 inches, brush with olive oil, and spread with 1/4 cup salsa verde.
- 6. Top with mozzarella, corn, poblano strips, red onion, and half the cotija.
- 7. Bake at 500°F for 8 to 11 minutes, then finish with lime crema, cilantro, and remaining cotija.
Why You’ll Love This Recipe
- Late-summer flavor in every bite: Sweet corn, smoky poblano, lime, and salty cotija taste bright, fresh, and deeply savory.
- Big flavor without complicated prep: Charring the corn and roasting the poblano are simple steps that make the pizza taste restaurant-worthy.
- Creamy, cheesy, and a little tangy: Mozzarella melts beautifully, cotija adds salty crumble, and the lime-crema drizzle brings everything together.
- Flexible for your kitchen: Make it on a pizza stone, steel, grill, or a preheated sheet pan.
Grocery List
- Produce: 2 medium ears sweet corn, 1 large poblano pepper, 1 lime, 1 small red onion, fresh cilantro
- Dairy: Low-moisture mozzarella, cotija cheese, Mexican crema or sour cream, milk if needed for thinning
- Pantry: 1 pound pizza dough, olive oil, salsa verde, kosher salt, black pepper, all-purpose flour, cornmeal or semolina
Full Ingredients
For the Charred Corn and Roasted Poblano
- 2 medium ears sweet corn, shucked, kernels cut from the cob, about 1 1/2 cups
- 1 large poblano pepper
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Lime Crema Drizzle
- 1/4 cup Mexican crema or sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated lime zest
- 1 to 2 tablespoons milk or water, as needed to thin
- 1/8 teaspoon kosher salt, plus more to taste
For the Pizza
- 1 pound pizza dough, rested at room temperature for 30 minutes
- 1 tablespoon all-purpose flour, for shaping
- 1 tablespoon cornmeal or semolina, for the peel or parchment
- 1 tablespoon olive oil, divided
- 1/4 cup salsa verde, preferably not too watery
- 6 ounces low-moisture mozzarella cheese, shredded, about 1 1/2 cups
- 2 ounces cotija cheese, crumbled, about 1/2 cup, divided
- 1/4 small red onion, very thinly sliced, about 1/4 cup
- 1/4 teaspoon kosher salt, divided, or to taste
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges, for serving
Step-by-Step Instructions
Step 1: Preheat the oven and warm the dough
Place a pizza stone, pizza steel, or an inverted heavy rimmed baking sheet on the lower-middle rack of the oven. Preheat to 500°F for at least 30 minutes. A very hot surface helps the crust puff and brown before the toppings overcook.
Set the pizza dough on the counter at room temperature for 30 minutes while the oven heats. Room-temperature dough stretches more easily and is less likely to spring back.
Step 2: Roast the poblano
If using a gas burner, place the poblano directly over a medium flame and turn with tongs until the skin is blackened and blistered on all sides, about 5 to 7 minutes. If using the broiler, place the poblano on a small baking sheet and broil 4 inches from the heat, turning every 2 minutes, until charred all over, about 6 to 8 minutes.
Transfer the hot poblano to a bowl and cover with a plate or wrap. Let it steam for 10 minutes. Rub off most of the charred skin with your fingers or a paper towel, then remove the stem and seeds. Slice the poblano into thin strips. It is fine if a few dark flecks remain; they add smoky flavor.
Step 3: Char the corn
Cut the kernels from the corn cobs if you have not already done so. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn in an even layer and let it cook without stirring for 2 minutes so the kernels can pick up some color.
Stir, then continue cooking for 3 to 5 minutes, stirring only occasionally, until the corn is bright yellow with browned, lightly charred spots. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Transfer to a plate so it does not keep steaming in the hot pan.
Step 4: Make the lime crema
In a small bowl, whisk together the Mexican crema or sour cream, 1 tablespoon lime juice, 1 teaspoon lime zest, and 1/8 teaspoon kosher salt. Add 1 tablespoon milk or water and whisk again. If you want a thinner drizzle, add the second tablespoon a little at a time until it falls easily from a spoon.
Taste and adjust with an extra pinch of salt or a few more drops of lime juice. The crema should taste tangy, lightly salty, and bright enough to cut through the cheese.
Step 5: Shape the pizza dough
Lightly dust your work surface with 1 tablespoon flour. Gently press the dough into a round, then stretch it into a 12- to 13-inch circle, leaving a slightly thicker rim around the edge. If the dough resists stretching, let it rest for 5 minutes, then continue.
Sprinkle a pizza peel with 1 tablespoon cornmeal or semolina. If you do not have a peel, shape the dough on a piece of parchment paper that will fit on your baking surface. Move the dough to the peel or parchment before adding toppings.
Step 6: Add the base and toppings
Brush the dough with 2 teaspoons olive oil, including the rim. Spread 1/4 cup salsa verde over the center of the dough, leaving a 1/2-inch border. Try to keep the sauce layer thin; too much moisture can make the crust soft.
Scatter the mozzarella evenly over the salsa verde. Add the charred corn, roasted poblano strips, and thinly sliced red onion. Sprinkle with 1/4 cup cotija and the remaining 1/4 teaspoon kosher salt, using a little less if your cotija is very salty. Drizzle the rim with the remaining 1 teaspoon olive oil.
Step 7: Bake until the crust is browned and the cheese is bubbling
Carefully slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 8 to 11 minutes, rotating once halfway through, until the crust is puffed and browned in spots, the bottom is crisp, and the mozzarella is melted.
If you want a little extra char on top, turn the broiler on for the final 30 to 60 seconds, watching closely so the crust does not burn. If baking on parchment, you can pull the parchment out after 5 minutes once the crust has set.
Step 8: Finish with crema, cotija, cilantro, and lime
Transfer the pizza to a cutting board and let it rest for 3 minutes. This helps the cheese settle slightly so the slices hold together better.
Drizzle the lime crema over the hot pizza, then sprinkle with the remaining 1/4 cup cotija and 2 tablespoons chopped cilantro. Slice into 8 wedges and serve with lime wedges for squeezing over the top.
Pro Tips
- Use low-moisture mozzarella: Fresh mozzarella can release too much water for this pizza. Low-moisture mozzarella gives you a better melt and a crisper crust.
- Do not overload the salsa verde: A thin layer adds tangy flavor without making the dough soggy. If your salsa verde looks watery, spoon from the thicker part or drain it briefly.
- Let the corn sit in the skillet: Stirring constantly prevents charring. Give the kernels time to brown against the hot pan.
- Steam the poblano after charring: Covering it for 10 minutes loosens the skin and makes peeling much easier.
- Finish after baking: Add the crema drizzle, cilantro, and some cotija at the end so they taste fresh and bright.
Variations
- Grilled version: Heat a grill to medium-high, about 450°F to 500°F. Grill the stretched dough for 2 minutes on one side, flip, add toppings, and grill covered for 5 to 7 minutes.
- Spicy version: Add 1 thinly sliced jalapeño with the toppings or whisk 1 teaspoon hot sauce into the lime crema.
- Heartier version: Add 1/2 cup cooked crumbled chorizo or 1/2 cup black beans before baking. Keep the amounts modest so the pizza still bakes evenly.
Storage & Make-Ahead
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat slices in a dry skillet over medium-low heat for 4 to 6 minutes, or in a 375°F oven for 7 to 9 minutes, until the crust crisps and the cheese warms through. Avoid microwaving if possible, since it softens the crust.
To make components ahead, roast and slice the poblano up to 2 days in advance, char the corn up to 1 day in advance, and mix the lime crema up to 3 days in advance. Keep each component refrigerated in a separate airtight container. Let the dough come to room temperature for 30 minutes before shaping.
Nutrition (per serving)
Calories: 595 kcal | Carbs: 67g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Fiber: 4g | Sugar: 6g | Sodium: 980mg | Cholesterol: 45mg
