This Mexican Street Corn Bacon Pizza is a fusion of authentic street corn flavors plus bacon – because everything is better with bacon!

Mexican Street Corn Bacon Pizza

This Mexican Street Corn Bacon Pizza is so good – we’ve made it twice in just the last week, and we’re seriously thinking about going to the supermarket later today to get the ingredients to make it again for the weekend.  (We just can’t get enough of this delicious pizza!)

As you might tell by the name of today’s recipe, this pizza masterpiece is a fusion of two of our favorites: elote pizza (aka Mexican street corn pizza) and a corn and bacon white pizza. (You’ve never had a corn and bacon pizza?! You are in for a treat!)

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Mexican Street Corn Bacon Pizza

Our homemade pizza dough is topped with a layer of Mexican crema – a creamy white sauce made with mayonnaise and sour cream or plain Greek yogurt. Then a layer crispy bacon goes on first.

Next, pan-grilled corn, red onion, and jalapeno slices that have all been sautéed in the rendered bacon fat goes on next.

Mexican Street Corn Bacon Pizza

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Finally, minced garlic, a sprinkle of chili powder, and cotija cheese – a crumbly cheese with a fantastic salty flavor – is added to the top of the pizza before baking until crispy and the cheese has melted.

Once your Mexican Street Corn Bacon Pizza comes out of the oven, squeeze some fresh lime juice over the top, add some freshly chopped cilantro too – and a final drizzle of that Mexican crema.

Mexican Street Corn Bacon Pizza

One bite of this Mexican Street Corn Bacon Pizza and your taste buds will be having a fiesta in your mouth! 🙂 I think you’ll completely understand why Jack and I are so obsessed with this pizza…it’s so good!

You may also like these other corn recipes:

Disclosure: This post contains affiliate links.

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Mexican Street Corn Bacon Pizza

  • Author: A Family Feast
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 1 14" pizza
  • Category: pizza
  • Method: baked
  • Cuisine: Mexican

Description

If you can’t find cotija cheese, you could substitute farmers cheese or feta.


Ingredients

1 20-ounce store-bought pizza dough, brought to room temperature, or our homemade pizza dough

4 slices bacon

1 ear fresh sweet corn on the cob, husked

1 jalapeno, sliced into rings, seeds removed or not, your choice

About ¼ of a medium red onion, sliced with the grain

1/3 cup mayonnaise

1/3 cup full fat Greek yogurt or sour cream

4 ounces crumbled cotija cheese (This Mexican cheese is very similar to feta only without the brine)

2 teaspoons fresh garlic, minced

½ teaspoon chili powder

½ fresh lime, to squeeze over pizza after it is baked

Cilantro, to top pizza after it is baked

Flour and corn meal to prepare crust


Instructions

Preheat oven to highest temperature it will go. Ours was set to 550 degrees F.

Place a pizza stone on the bottom rack.

In a cast iron skillet over medium high heat, cook bacon to almost crisp. Remove with tongs to a paper towel.

Leave heat on medium high and add whole corn cob to skillet and cook for about five minutes, turning to brown all sides. Remove to paper towels. Once cool enough to handle, cut corn from cob and place corn in a small bowl. Set aside.

Add jalapeno and onion and cook until no longer raw but not quite cooked, about 1-2 minutes. Remove to a bowl.

In a small bowl mix yogurt or sour cream with mayonnaise and set aside.

Flour counter and spread dough out to 14 inches round.

Sprinkle pizza peel with corn meal and place dough over corn meal. Give it a little wrist flick to make sure dough slides.

Spread ½ cup of the mayonnaise mixture onto the dough, going to within a half inch from the edge. Place the remaining mixture into a squeeze bottle to squeeze over the top of the baked pizza. If you do not have a squeeze bottle, cut the tip off of a sandwich bag, fill with mixture and use that in place of the bottle.

Top the sauce with half of the bacon, corn, jalapeno, onion and all of the garlic. Then top with all of the cotija cheese and finish with the remaining bacon, corn, jalapeno and onion.

Sprinkle chili powder over of the whole pizza then slide onto the pizza stone.

Ours took a little over 7 minutes to bake but your time will vary depending on your oven.

Slide back onto the peel then onto your cutting board and cut into 6 or 8 slices.

Squeeze lime juice over the pizza as well as sprinkling with cilantro.

Drizzle with the mayonnaise mixture and serve.

We also sprinkled more cotija cheese on our pizza after it was baked, but that is optional.

Keywords: pizza

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Mexican Street Corn Bacon Pizza

Meet The Author: Martha

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