Our corn patch was spectacular this summer; regal, tall stalks almost 7 feet high in a neat 12- foot by 14- foot patch with five rows of 12 plants. The variety, Natural Sweet (F1), sold by Johnny’s Selected Seeds, bore at least 2 and sometimes 3, eight inch long, plump ears per stalk.
We have been enjoying freshly picked corn-on-the cob almost daily. Slathered with butter, dusted with sea salt and fresh pepper or basted with herbed oil and grilled, just-harvested corn is a real, summer treat. Corn is also perfect for the “cook once, eat twice” kitchen strategy. I like to freeze bags of “freezer corn” to enjoy in the winter.
With such a profusion of sweet corn, I have been on the scout for new recipes, and was inspired by a pizza featuring Mexican street corn. Although I have never personally travelled to Mexico to enjoy Elotes, or Mexican street corn, I have mentally savored both the image and the taste many times. Street vendors selling perfectly ripe and golden, oh-so-sweet corn, roasted or grilled, then topped with a creamy garlic sauce, a drizzle of lime juice, and with a gooey, cheesy topping with fresh cilantro. What’s not to love about something so mouthwatering delicious?
Cooked corn kernels, or corn scraped off the cob with a sharp knife once cooked, are easily made into this Mexican Street Corn Pizza. Starting with a base of pizza dough, the top is spread with a garlicky, creamy sauce with a kick from chili powder and cumin. When layered with mozzarella cheese, then topped with corn kernels, pickled red onion, and chopped jalapeno, it’s easy to vary the heat on this savory pizza.
Cotija cheese, a Mexican cheese made from cow’s milk that is white, firm and crumbly, with a salty, milky flavor adds flavor and depth when sprinkled on top. No Cotija available? I substituted a feta cheese in my pizza, Parmesan cheese will also work. A young Cotija is very similar to feta, while aged Cotija is more like Parmesan. As the cheese ages, it becomes harder and crumblier, with a stronger flavor.
Nutritionally speaking, sweet corn is a high-carbohydrate, high starch food. It is a good source of Vitamins A, B, & C and provides potassium. For those feeding hungry teenagers or active farmers, by adding fat to the mix, like butter or cheese, this increases the nutritional density and provides their bodies with valuable calories.
We enjoyed our Mexican Street Corn Pizza for a festive lunch on the deck, savoring the last few days of summer. For a special treat, this pizza would be tasty when topped with chopped, Maine lobster. I can also taste it for breakfast when topped with a fried egg.
Summer is short in Maine, and we like to savor all the abundance that the natural world has to offer. New on the menu this year (both summer and winter) is Mexican Street Corn Pizza.
Mexican Street Corn Pizza
Ingredients
Sauce Ingredients
- 1/3 cup Sour Cream
- 2 tbsp Mayonnaise
- 1 small Garlic Clove Finely chopped
- Juice and Zest of one Lime
- 1/2 tsp Chili Powder or Flakes
- 1/4 tsp Cumin
- Maine Sea Salt To taste
Pizza Ingredients
- 1 10 oz Piece Pizza Dough
- Olive Oil
- 1 cup Fresh Corn Kernels Kernels from 2 ears of corn
- 1 cup Mozzarella Cheese Grated
- 1/3 cup Crumbled Cotija Cheese May substitute feta or parmesan
- 3 tbsp Pickled Red Onions Chopped
- 1 small Jalapeno Pepper Seeded and chopped (wear gloves!)
- dash Chili Powder
- Fresh Cilantro, Lime Wedges, Sauce for Serving
Instructions
- Assemble ingredients and tools. Preheat the oven to 475 degrees.
- Sprinkle a 12- inch pizza pan with cornmeal.
- On a well-floured surface, roll the dough out to fit the pan. Place the dough on the pan and brush the top with olive oil. Set aside.
- Roughly chop the onion, garlic, cilantro, and jalapeno pepper and set aside. Zest and juice the lime and set aside.
- To prepare the sauce: In a small bowl, whisk together the mayonnaise, sour cream, lime juice and zest, garlic, cumin and chili powder. Taste the sauce and season with salt if needed.
- To prepare the pizza: Spread about ½ of the sauce over the top of the crust. Sprinkle the mozzarella cheese over the top.
- Top with the corn, pickled red onion, and chopped jalapeno, spreading toppings out evenly.
- Sprinkle the cotija cheese over the top, then sprinkle a dash of chili powder and Maine sea salt.
- Bake for 10 – 15 minutes, until the topping is bubbly and the crust is nice and golden. Remove from oven and cool slightly.
- To serve: Thin the remaining sauce with water and drizzle over the top of the pizza. Sprinkle the cilantro on top.
- Cut the pizza into pieces and serve with the remaining sauce on the side and lime wedges.
