Elote and grilled corn are our most searched for words this summer so why not go out with a bang with this crazy delicious Elote Mexican Corn Grilled Pizza! 

A photo of elote mexican corn grilled pizza with bacon and cilantro on top.

It’s just about one hundred billion degrees outside so don’t even think one second about turning on that oven! Take your pizza out to the grill for a unique summer dinner that the whole family will devour!

Elote is Mexican street corn that is most often served on the cob and is lathered in cheesy goodness and delicious spices. If you haven’t tried our Mexican street corn yet, definitely do that! We also have a corn salad version and another twist that includes pasta. ALL. SO. GOOD!!

This pizza is loaded with all the ingredients that make Mexican street corn so delicious from Mexican crema to cotija cheese and chili powder. To get started on this grilled pizza, start by making the best grilled corn of all time.

Once your corn is ready, it is time to get started on the pizza crust. We keep it really simple and the dough doesn’t need to rise for hours and hours.

Making Pizza Crust

You will need your standard pizza crust ingredients for this one (water, sugar, yeast, flour and salt). Here are the steps to making the crust:

  1. Mix warm water, sugar and yeast and let sit 5 minutes until yeast proofs.
  2. Add 2 ½ cups flour to the proofed yeast mix in a stand mixer with a dough hook.
  3. Add an additional 2 ½ cups flour and the salt and knead until smooth.
  4. Cover the bowl with plastic wrap and let the dough rest in a ball for 10 to 20 minutes. I like to prep the other toppings while I wait for the dough.
  5. Remove the dough from bowl and add more flour as needed (a little at a time) so it’s not as sticky but only add as needed.
  6. Press the dough into a circle and brush one side with olive oil. We like to put it on foil so it is easy to transfer to the grill.

A photo of someone pulling out a slice of elotes mexican corn grilled pizza with bacon and cilantro on top.

Tips for Grilling Pizza

We have figured out a few tricks to make grilling pizza go smoothly and flawlessly every time. Here are our tips for making the best grilled pizza:

  • Make sure your grill is clean. Give it a good scrub before starting. You don’t little chunks of last week’s burgers stuck to your pizza crust.
  • Heat your grill to 500 degrees. You want the grill to be super hot to cook the crust. The dough will cook quickly.
  • Make sure all your ingredients are prepped and ready to go before you start grilling. Everything happens quickly once you get started so have everything (grilled corn cut off the cob, Mexican crema, cheeses, toppings, etc.) close.
  • Take your prepared dough on the foil and place it oil side down on the heated grill and then brush the opposite side with oil.
  • Flip the crust when grill marks appear (it only takes 3 or 4 minutes), spread the crema on the grilled side, and then cover with Tillamook Mexican Style Shredded Cheese, corn, and cotija and then close the lid for a minute or two to melt the cheese. You can turn the flames down if needed.
  • Top with chopped bacon and cilantro and a dash of chili powder!

A photo of a bag of Tillamook Mexican 4 Cheese blend.

What Is Elote?

Elote is authentic Mexican Street Corn that is smothered in Mexican Crema, and sprinkled with Cotija (a dry crumbly Mexican cheese). Then you add a little smoky chili powder or smoked paprika and fresh cilantro and you are transported to the streets of Mexico! We love Mexico!!

Is Mexican Corn Spicy?

No, it is not spicy. I don’t do spicy! I guess if you went crazy with the chili powder, it might take on some heat, but you have complete control of that.

Is Corn Grilled In The Husk?

Yes! Head to our grilled corn recipe post to read all the details. We like to grill them in the husk and then pull the husk back at the end to get a little char on the corn.

A photo of elote mexican corn grilled pizza with bacon and cilantro on top.

Is Corn Good For You?

The health benefits of corn are somewhat controversial. That sounded so funny just then. Corn being controversial. Sometimes I wonder if 40 or 50 years from now if we will look back at the things we think are important now and think we are so ridiculous! Ok, sorry about that…tangent!

Let’s start with the pros, corn is loaded with fiber, minerals and vitamins and it also contains antioxidants and plant compounds that provide many health benefits like improved eye health. The downside to corn is that it is very starchy and high in carbs which can lead to spikes in blood sugar levels. Plant crops are also often genetically modified. Like we always say, balance is everything!

A photo of someone pulling out a slice of elote mexican corn grilled pizza with bacon and cilantro on top.

Can Elote Grilled Pizza Be Frozen Before It Is Baked?

Most pizzas work great for freezing before baking, but this one will not work. The dairy in the crema doesn’t freeze and thaw well.

How Long Will Pizza Keep?

If pizza is properly stored in the refrigerator, it will be good for 3 to 4 days. If you want it to last even longer, freeze it in an airtight container and reheat it when you’re ready to eat it.

We have been trying to put this elote Mexican corn into any and everything we can think of! This grilled pizza is our new favorite method getting these delicious flavors into our bellies! We can’t wait to hear what you think!

Here are a few more CORN RECIPES you will love:

 

Elote Mexican Corn Pizza

4.67 from 3 votes
Servings: 10
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients 

  • 2 Cups Water, warm
  • 1 Tablespoon Yeast
  • 1 Tablespoon Salt
  • 2 Teaspoons Sugar
  • 5 Cups Flour, divided

Pizza Toppings

  • 1-2 Ears Corn, grilled, kernels sliced off
  • 1 Cup Mexican Crema *
  • Cheese to taste, Mexican style shredded
  • 1 Teaspoon Chili Powder
  • 1/2 Cup Cotija Cheese, crumbled
  • Fresh Cilantro
  • 3 Bacon , sliced cooked and chopped, *if desired

Instructions

  • Mix warm water, sugar and yeast and let sit 5 minutes until yeast proofs.
  • Add 2 ½ cups flour with the yeast which has bubbled and mix well in Kitchen Aid or with a dough hook. Add additional 2 ½ cups flour and salt, knead until smooth.
  • Cover bowl with saran wrap. Let dough rest in a ball for 10 to 20 minutes.
  • Remove dough from bowl and add more flour as needed (a little at a time) so it's not as sticky but only add as needed. Press the dough into a circle and brush one side with olive oil.
  • Heat a grill to 500 degrees and put the oiled side down. Brush the top with more oil. Flip the dough as soon as marks appear and spread with crema to taste, cheese, grilled corn, and cotija.
  • Close the grill and cook until gooey and golden on the crust. Sprinkle with bacon, chili powder and cilantro and serve!

Notes

Mexican crema is like a watered down sour cream and can be found by the meat department in the Mexican ingredients.
Corn pizza will keep for up to 5 days in the refrigerator.  Cover will with plastic wrap.

Nutrition

Serving: 1gCalories: 322kcalCarbohydrates: 51gProtein: 9gFat: 9gSaturated Fat: 2gCholesterol: 24mgSodium: 930mgPotassium: 92mgFiber: 2gSugar: 2gVitamin A: 197IUCalcium: 86mgIron: 3mg
Author: Sweet Basil
Course: 10 + Favorite Pizza Recipes

A photo of elote mexican corn grilled pizza with bacon and cilantro on top.

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