Elote Pizza
This Elote Pizza takes classic Mexican street corn and turns it into a fun, unexpected pizza night favorite. Charred corn and poblano peppers are tossed with mayo, lime, garlic, and Spanglish Asadero Elote Seasoning for that signature smoky, tangy flavor, then piled onto crispy pizza crusts with melty mozzarella. Finished with crema, Cotija cheese, jalapeño, and fresh cilantro, every slice delivers bold, craveable flavor.
A fun twist on pizza night, this recipe is perfect for gatherings, game day, or anytime you want to bring bold street food flavor to a familiar favorite.
This Elote Pizza takes classic Mexican street corn and turns it into a fun, unexpected pizza night favorite. Charred corn and poblano peppers are tossed with mayo, lime, garlic, and Spanglish Asadero Elote Seasoning for that signature smoky, tangy flavor, then piled onto crispy pizza crusts with melty mozzarella. Finished with crema, Cotija cheese, jalapeño, and fresh cilantro, every slice delivers bold, craveable flavor.
A fun twist on pizza night, this recipe is perfect for gatherings, game day, or anytime you want to bring bold street food flavor to a familiar favorite.
Ingredients
For the pizza:
3 large corn ears
2 poblano peppers
3 Tbsp mayo
1 lime
2 cloves garlic, minced
2 Tbsp olive oil
2 Cups shredded mozzarella cheese
2 10-inch pizza crusts
For garnish:
3 Tbsp crema or sour cream
2 scallions, diced
1 jalapeno, sliced
½ Cup crumbled Cotija cheese
Fresh cilantro leaves, chopped
Instructions
Place a pan on the grill over high heat. Add the corn and poblanos and roast until charred all over, turning occasionally.
Remove from heat. Peel the charred skin off the poblanos, then remove the stem and seeds and dice the pepper. Cut the kernels off the cob.
Add the peppers and corn to a bowl, then combine with the mayo, lime juice, Spanglish Asadero Elote seasoning, and garlic.
Preheat the oven to 500°F.
Rub the pizza crusts with the olive oil, then top with the mozzarella and the corn mixture (half on each crust).
Bake until the crust is golden brown and the cheese is melted, about 5–7 minutes.
Remove from the oven and garnish with the crema, Spanglish Asadero Elote seasoning, Cotija, scallion, jalapeño, and cilantro. Enjoy!
