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Charred Corn and Poblano Pizza
Sweet corn, still warm from the grill pan, meets smoky poblano peppers and melted mozzarella on a crispy crust. This vibrant pie channels the bold flavors of Mexican street corn into a fun, sliceable format. You'll finish it off with a tangy drizzle of lime-spiked sour cream, crumbled Cotija cheese, and fresh cilantro. It's a brilliant way to use up summer produce, bringing a perfect balance of smoky, sweet, and citrusy notes to your table.
Equipment
- Oven
- Grill
- Rolling Pin
Ingredients
- 3 ears fresh corn, shucked
- 1 small poblano chile
- 1 lb. fresh prepared pizza dough
- 1 Tbsp. cornmeal
- 2 Tbsp. olive oil
- 8 oz. low-moisture part-skim mozzarella cheese, shredded (2 cups)
- 2 tsp. kosher salt
- ½ tsp. black pepper
- 1 Tbsp. sour cream
- 1 Tbsp. fresh lime juice (from 1 lime)
- 1 ½ oz. Cotija cheese, crumbled (⅓ cup)
- ½ cup loosely packed fresh cilantro leaves
- ¼ tsp. smoked paprika
Instructions
- 1Place a pizza stone in the oven and preheat to 500°F. Warm a grill pan over high heat and coat with cooking spray. Add the shucked corn and poblano chile to the pan.
- 2Grill the vegetables for 8 to 10 minutes, turning occasionally until they develop a nice char. Remove from the heat and let cool for 5 minutes. Cut the kernels from the cobs and discard the cobs. Chop the poblano pepper, discarding the stem and seeds.
- 3Roll the pizza dough out on a lightly floured surface into a 14-inch circle. Carefully scatter the cornmeal directly onto the preheated pizza stone in the oven, then transfer the dough to the stone. Prick the dough liberally with a fork to prevent large bubbles from forming.
- 4Brush the dough with olive oil. Top with the shredded mozzarella, leaving a 1-inch border around the edges. Scatter the charred corn and chopped poblano over the cheese, then season with the kosher salt and black pepper.
- 5Bake at 500°F for 10 to 12 minutes, until the cheese is bubbly and the crust turns a deep golden brown.
- 6While the pizza bakes, stir the sour cream and fresh lime juice together in a small bowl.
- 7Remove the pizza from the oven. Drizzle the sour cream mixture evenly over the top. Sprinkle with the crumbled Cotija cheese, fresh cilantro leaves, and smoked paprika before slicing.
Notes
- Prep: If you don't have a grill pan, you can char the corn and poblano directly over a gas burner or under the broiler.
- Equipment: If you don't own a pizza stone, a heavy baking sheet turned upside down works great. Just preheat it the same way.
- Shortcut: Use thawed frozen fire-roasted corn if fresh corn isn't in season.
Recipe Details
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