white street corn dip pizza
I have not pizza’d in awhile, therefore it was time to pizza.
Now, I have two different pizzas in my fridge. Like I always do – accumulate the same shit, in multiple forms, to feed a current obsession. Aye aye aye.
You can credit my mom for helping me scrounge up this week’s recipe. She’s gotten to know what types of dishes serve me best when my inspiration falls off a cliff – often, pizza or tacos are her primary suggestions. Pretty solid choices really. To be fair, my inspiration didn’t really fall off a cliff, that’s kind of a dramatic rendering, but I was stumped as of yesterday.
At first, I thought to make a pesto white pizza, but that felt like a cop-out because I tend to pesto-ify all kinds of shit when I don’t know what the hell else to do. In fact, last week’s lasagna was pesto-based, so I scratched that out of my arsenal. Then I could’ve kept being neurotic and refused to make a white pizza because aforementioned lasagna was also a white variety…but I said fuck it, I do what I want, and so I did what I wanted, damn it.
Quite pleased with the result, my dudes.
Street corn is a quintessential summer phenomenon, in my view, or leastwise corn itself is. Cobs are beginning to drop in price around me, and while shopping for my perfect companions I had to rip half of the husk off to see whether it was the right color – I like yellow corn best, as it’s sweeter and honestly more aesthetic than white.
My Layered Street Corn Taco Dip brought this pizza to life. One of the winningest recipes I’ve ever created. This pie will follow suit. It’s decadent, cheesy, immensely flavorful, yet easy enough for a weeknight. Even better for entertaining. Absolutely the best for hoarding to yourself and chowing down with no restraint when the carb cravings call.
We Know These Streets
You can buy whatever corn is most accessible, but like I said, yellow is king for me. Peel off the husks and the hairs as best you can so you have nakey cobs.
Heat a skillet (or grill pan, or hell, a grill works too) to medium-high. Char the corn until each side has some measure of blackness. I turn my cobs every 2-3 minutes, totaling about 8-10 per session. Move the corn to a cutting board until cool enough to handle. Use a serrated knife to gnaw off the kernels. I love when they come off in big chunks, I think it looks snazzy. Even though you’re gonna break em apart anyway when you mix them into your “dip.”
Sidenote: I used the three cobs pictured because I wanted a bit of extra to munch later, and I like to keep some loose to top the pizza sans the elote seasoning. Looks nice, and adds a slight texture contrast too. Your call on whether you want to use the two written in the recipe card or go a little more ham with three.
Anywho. Mix the kernels with some vegan or regular mayonnaise, feta cheese, lime juice, and a pinch of red pepper flakes. Oh, and some good ole fashioned s&p.
Baked and Confused
Except I hope you’re not confused, because if you are, I’ve explained this recipe horrendously.
Choose your dough of choice: homemade or store bought. Either is great. Divide that pound of flesh…ahem, dough…in half. We’ll be making two pizzas out of this shit.
Turn your oven to 500 degrees. I usually do this before I even begin the corn so the oven has lots of time to get hot as balls.
Sprinkle a large baking sheet with cornmeal, or do your thang with a pizza stone if that’s your weapon of choice. Grab your dough by one ball and form a roughly 10-inch circle by pushing, pressing, nudging, sweet-talking, shit-talking, tossing, punching, etc. etc. the ball. Poke with a fork all over and brush with a little olive oil.
Parbake for about 5 minutes. This quick commando trip in the oven sets the crust so the toppings don’t turn it to moosh.
Now, assemble your pizza as follows: gouda and mozzarella cheeses (you can also swap the gouda for monterey jack if you’d like, I just happened to have some gouda I bought for no fucking reason in my fridge), street corn mixture, and some jalapeno slices. Bake 8-10 minutes until the crust is crisp and the cheeses bubbly and melty.
Repeat all the aforementioned with your second dough ball, and the other half of the necessary ingredients.
Slice up your pizzas and serve hot (not so hot that you kill some taste receptors, though). I like to top off with some extra pepper flakes and fresh basil, but chopped cilantro is nice, too. To reheat leftover pizza, warm slices in the oven at 350 for 8-10 minutes, straight on the oven racks.
A nice little intro to summertime corn recipes, don’t you think? I kinda just like photographing corn cobs in the midmorning light, so we may experience an influx of dishes as the months move along. Be ready!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Pizza palace:
Spicy Sweet Pineapple Buffalo Cheddar Pizza
Olive Cheese Pizza with Feta Stuffed Crust
white street corn dip pizza
Ingredients
- 2 ears yellow corn, husked
- 1/4 cup vegan or regular mayonnaise
- 1/4 cup feta or cotija cheese, crumbled
- 1 tbsp lime juice
- 1/2 tsp red pepper flakes, or to taste
- 1 lb pizza dough, homemade or store bought
- 1 1/2 cups gouda cheese, shredded
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 1 jalapeno, thinly sliced
- additional red pepper flakes and lots of basil/cilantro, to serve
Instructions
- Preheat oven to 500 degrees. Sprinkle cornmeal over a large baking sheet.
- Heat a cast iron skillet over medium-high, with no oil. Char the corn for 8-10 minutes total, turning every 2-3 minutes to get a bit of blackening on all sides. Move to a cutting board until cool enough to touch. Use a serrated knife to drag off the kernels.
- In a bowl, toss the corn with the mayonnaise, feta/cotija, lime juice, red pepper flakes, and a pinch of salt and pepper.
- Divide the pizza dough in half. Working with one ball at a time, push, press, and punch the dough into a roughly 10-inch circle. Poke all over the surface with a fork and brush with a light coating of olive oil. Transfer to the oven and parbake for 5 minutes until lightly golden.
- Sprinkle half of the gouda and mozzarella cheeses over the crust, then spoon half of the street corn mixture overtop. Speckle with jalapeno slices. Return to the oven and bake for 8-10 minutes until the cheese is melted and browned in spots.
- Slice and serve hot with lots of fresh basil or cilantro, and an extra sprinkle of red pepper flakes, if desired.
