Sicilian Street Corn Pizza

Pro tips

• Spread pizza sauce thinly to avoid a soggy crust; the corn mixture will add moisture.
• Add the corn topping after the initial mozzarella layer melts (5–7 minutes), then return to the oven to finish. This prevents the topping from drying out.
• Use freshly grated parmesan and crumbled cotija just before serving to preserve texture and prevent clumping.
• Tajin and paprika should be sprinkled just after the pizza comes out of the oven for maximum color and spice impact.

Substitutions

• Mexican street corn → grilled corn kernels with mayo-lime dressing (lighter, less creamy)
• Cotija → aged feta or queso fresco (saltier, crumbly alternative)
• Cilantro → parsley or chives (milder herb flavor)

Storage & make-ahead

Store leftover pizza covered in the refrigerator for up to 3 days; reheat in a 375°F oven for 8–10 minutes to restore crust crispness.

Equipment

rectangular pizza pan or Sicilian pan · pizza peel (optional, for assembly ease)

Can I use regular pizza dough instead of Sicilian?

You can, but Sicilian dough's higher hydration and thickness create the characteristic fluffy, airy crust that balances the creamy corn topping. If using regular dough, stretch it thinner and expect a denser result.

What makes the Mexican street corn mixture creamy?

Typically mayo or sour cream mixed with corn, cotija, and lime. Ensure the mixture is cooled before spreading on the pizza to prevent the crust from becoming soggy.

Can I prepare the corn mixture ahead?

Yes, make it up to 2 days ahead and refrigerate. Add it to the pizza just before baking to avoid excess moisture on the crust.

Is cotija cheese essential?

Cotija's crumbly texture and salty tang are key to the dish's character, but aged feta or queso fresco can substitute if needed.

What oven temperature and time for this pizza?

Bake at 450–475°F (232–246°C) for 15–20 minutes until the crust is golden and cheese bubbles. Adjust based on your oven's hotspot tendency.