white street corn dip pizza
Ooey gooey and packed with elote-style flavor, all in a humble pie.
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.