STREET CORN? This pizza takes its inspiration


WHAT IS MEXICAN


from elote, a popular Mexican street food snack of grilled


corn on the cob dressed with mayonnaise and lime juice, crumbled Cotija cheese, and chili powder.


GRILLED MEXICAN STREET CORN PIZZA


PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 4


3 tbsp sour cream 2 tbsp mayonnaise 1 tsp chili powder ½ tsp crushed red pepper flakes (optional) 1 lime 2 tbsp olive oil, plus more for greasing Flour, for dusting 1 (1 lb) ball fresh pizza dough


¾ cup finely shredded part- skim mozzarella cheese 1½ cups fresh or frozen corn kernels, thawed ½ cup crumbled Cotija cheese, divided ½ cup chopped cilantro


STEP 1 To a small bowl, add the sour cream, mayonnaise, chili powder, and red pepper flakes, if using. Season with salt and pepper. Squeeze juice from the lime into mixture, whisking to combine. Set aside. STEP 2 Set grill to medium-high. Lightly grease the grates with the oil. On a floured surface, stretch the dough and shape into a ¼-inch-thick circle. Brush 1 tbsp oil on each side of dough. Season with salt. STEP 3 Place dough on grill. Cover and cook 3 min., until bottom crust is golden brown. Transfer dough to a baking sheet. Flip crust so cooked part is on top. Working quickly, top crust with the mozzarella, then the corn, then ¼ cup Cotija cheese. Return pizza to grill. Cover and cook 5–6 min., until bottom crust is golden and cheese is melted. STEP 4 Transfer pizza to a cutting board. Drizzle with the sour cream mixture, sprinkle with remaining ¼ cup Cotija, and garnish with the cilantro. Slice and serve.


PER SERVING: 567 CALORIES, 25G FAT, 9G SATURATED FAT, 34MG CHOLESTEROL, 1148MG SODIUM, 69G CARBOHYDRATE, 4G FIBER, 9G SUGAR, 19G PROTEIN


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