Mexican Street Corn

[[ recipeID=recipe-akvv671em, title=Mexican Street Corn "Elote" Pizza ]]

Mexican Street Corn "Elote" Pizza

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

An authentic pizza from Mexico that celebrates a classic with tender corn kernels, a tangy white glaze featuring De La Viuda® Original Hot Sauce and layers of decadent cheese.

Servings: 6




  • 1 lb prepared pizza dough (can get at local pizzeria)
  • ¾ cup Monterey Jack cheese
  • ¾ cup Mozzarella cheese
  • ¼ cup grated parmesan cheese, plus more for serving
  • 3 ears fresh sweet corn, shucked and kernels cut off
  • 3 scallions, green and white parts chopped
  • 1 tsp chili powder

White Sauce

  • 1 tbsp butter
  • 1 garlic clove, minced
  • 1 tbsp flour
  • ½ cup plus 2 tbsp whole milk
  • Salt and fresh cracked pepper to taste
  • 2 tbsp freshly grated Parmesan cheese
  • Dash of De La Viuda® Original Hot Sauce, plus more for serving


  1. Preheat oven to 425°F.

For the sauce:

  1. In a small pot, sauté garlic in butter over medium-low heat. Cook for 1 minute or until garlic becomes fragrant. Stir in flour until combined. Slowly whisk in milk, continuing to whisk until smooth. Turn heat to low and cook until slightly thick. Whisk in Parmesan cheese and De La Viuda® Original Hot Sauce.

Assembling pizza:

  1. Roll out dough on a lightly floured surface. Using your hands, work the dough with your fingers, holding it up and stretching to achieve a round shape. Press down gently along the surface to prevent bubbling.
  2. Transfer dough to a pizza stone or use the back of a baking tray. Add a thin layer of sauce around leaving ½ space around the edge. Sprinkle evenly with mozzarella, Monterey Jack and parmesan cheeses, followed by the corn and scallions. Sprinkle chili powder over pizza evenly.
  3. Bake for 15-20 minutes or until pizza is golden brown and crust is cooked through. Remove and slice into 8 pieces, top with additional parmesan and De La Viuda® Original Hot Sauce drizzle.