This Mexican Street Corn Pizza is inspired by esquites, which is a street corn salad where the vendor strips the corn and adds all of the ingredients into to-go bowl that you can enjoy without eating corn on the cob.
This pizza begins with a Neapolitan style crust, which is thin and crispy and is topped with the corn mixture along with roasted Hatch chiles. I've been on a Hatch chile kick this August, roasting them whenever I can get my hands on them.
If you've missed Hatch season, you can substitute Poblano chiles. They are not quite the same thing, but will hold you over until next summer. You can also use canned Hatch chiles, which are available year round.
I used roasted Hatch chiles, which I made from fresh Hatch chiles from Melissa's Produce. My method is to broil them in the oven, place them in a plastic bag to steam them, and then remove the peel, chop them, and then freeze them. If you have enough room in your freezer, you can attend an event at your grocery store where they roast the chiles for you. It's a lot of fun.
This pizza begins with a dough that is super easy to make. It just needs an overnight rest in the refrigerator. In fact, I made this pizza two day after refrigerating this dough, and it came out super thin and crispy.
Ingredients You will Need:
For the Dough: All you need is flour, water, salt, and yeast, plus extra virgin olive oil for shaping.
Mayonnaise: Spread this on the shaped dough. You won't even notice it once the pizza is baked.
Corn Kernels: You can use fresh or frozen. I used frozen corn that I patted dry once it thawed.
Roasted Hatch Chiles: Chop then into 1/2 inch dice.
Seasoning: Chile powder and sea salt.
Cheese: You can use Oaxaca, Jack, or Mozzarella cheese.
Extra Virgin Olive Oil.
For Serving: Fresh cilantro and lime wedges.
To Make This Pizza:
First, make the crust ingredients. Combine everything together and perform a couple of stretch and folds and then let it rise at room temperature for about 6 hours.
Next, divide the dough into individual portions, forming each into a ball. Place the dough balls into containers and place them in the fridge for up to three days.
When you are ready to bake the pizza, let the dough proof at room temperature for about 2 hours. Then, stretch the dough into a 10 inch round.
Spread the dough with the mayonnaise and then top with the chiles. Sprinkle the top with the corn. Season the corn and top with the cheese.
Finally, drizzle with a bit of olive oil and sprinkle with sea salt.
Bake the pizza on a heated pizza stone for about 10 minutes.
One trick I used to shape the pizza was to use a 10 inch cake pan with a removable bottom. I baked the pizza in the pan for about five minutes, then removed it with the pan bottom, and then finished it on the pizza stone.
This helped with the shaping of the dough.
You can also stretch the dough over a pizza peel and transfer it onto the hot pizza stone or baking steel.
This week, the Dinner Table Group is sharing recipes for Homemade Pizza.
Homemade Pizza Recipes:
- Homemade Pizza Sausage from Art of Natural Living
- Homemade Taco Pizza from Jen Around the World
- Mexican Street Corn Pizza from Karen's Kitchen Stories
- Pepperoni Pizza Macaron from A Kitchen Hoor's Adventures
- Rainbow Pizza from Creative Cynchronicity
- Spaghetti Squash Pizza from That Recipe
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Mexican Street Corn Pizza
This Mexican Street Corn Pizza is inspired by esquites, which is a street corn salad where the vendor strips the corn and adds all of the ingredients into to-go bowl that you can enjoy without eating corn on the cob.
Ingredients
- 225 grams bread flour (about 2 1/8 cups)
- 7 1/2 grams salt
- 1/4 teaspoon instant yeast
- 225 grams (1 cup) cold water
- Extra virgin olive oil
- 2 tablespoons mayonnaise
- 1/3 cup corn kernels
- 1/2 cup roasted Hatch (or poblano) chiles, cut into 1/2 inch dice
- Chile powder
- 3 ounces Oaxaca, Monterey Jack, or Mozzarella cheese
- Extra virgin olive oil
- Flaky sea salt
- Fresh cilantro for garnish
- Lime wedges, for serving
Instructions
- In a large bowl, whisk together the the flour, salt, and yeast. Add the water and mix with a dough whisk until the dough comes together. Let the dough rest for 15 to 30 minutes.
- Stretch and fold the dough about 10 times. Add a tespoon of olive oil over the dough and rub it on the surface. Cover the bowl and let it rise for 6 to 10 hours, until doubled.
- Divide the dough in half and place each into an oiled air tight container. Store them in the fridge for 1 to 3 days.
- Transfer the cold dough to a larger container to rise. Let it proof for about 2 hours.
- Set the oven up with a baking steel or pizza stone on a rack in the top third of the oven and heat the oven to 550 degrees F. on the convection setting.
- Stretch the dough into a 10 inch round. See not about using a 10 inch cake pan if you'd like to try that method. Otherwise, stretch the dough into a round on a parchment lined pizza peel.
- Top the pizza dough with the mayonnaise, leaving a 1/2 inch rim. Scatter the top with corn, then the roasted chile. Sprinkle with the chile powder. Top with the cheese. Drizzle with olive oil and sprinkle with Kosher salt.
- Stretch the dough out one last time.
- Bake the pizza for about 10 minutes.
- Transfer the pizza to a cutting board and remove the parchment.
- Top with cilantro and cut into wedges.
- Serve with lime wedges.
Nutrition Facts
Calories
265Fat (grams)
12 gSat. Fat (grams)
3 gCarbs (grams)
30 gFiber (grams)
2 gNet carbs
29 gSugar (grams)
1 gProtein (grams)
8 gCholesterol (grams)
13 mgAdapted from Pizza Night by Alexandra Stafford.
