If you love elote AND pizza, this one is a must-try! Start with a par-baked Detroit-style pizza crust, then load it up with all the flavors of a chicken enchilada and Mexican street corn.
Ingredients
1 par-baked Detroit-style pizza crust
Favorite enchilada sauce
2 chicken thighs
2 ears of corn
¼ red bell pepper, small diced
8 oz cubed pepper jack cheese
4 oz shredded mozzarella
Crumbled Cotija cheese
Lime zest
Fresh cilantro, chopped
Mexican crema
Instructions
Grill 2 chicken thighs seasoned generously with Spanglish Asadero Elote seasoning. Let them rest, then dice into small pieces.
Grill the 2 ears of corn, then cut the kernels off the cob.
Dice ¼ of a red bell pepper.
Top your par-baked Detroit-style crust with your favorite enchilada sauce.
Add the cubed pepper jack cheese, mozzarella, diced chicken, corn and red pepper.
Bake at 500°F for about 10–13 minutes, or until the cheese is hot, bubbly and beautifully melted.
Finish with crumbled Cotija, lime zest, chopped cilantro and a drizzle of Mexican crema.
Pro Tip
And whatever you do… claim that corner crispy edge piece first. That crispy, cheesy Detroit-style edge is EVERYTHING! 😍🔥
