Street corn pizza is topped with chili-lime chicken, jalapeño slices, crumbled cotija cheese and plenty of fresh lime. Crisp and crunchy with melty cheese and bright flavors, it’s an ideal dinner when you want something satisfying and a little different.
Meet one of my favorite pizza combinations.
This pizza is full of bold, summer-forward flavor: smoky grilled corn, tangy chili-lime chicken, spicy jalapeños and a generous drizzle of lime crema to finish.
I’m a huge corn fan and when fresh corn is in season we eat it any way we can. The sweet pop of corn kernels, slightly charred, works beautifully on pizza, especially when paired with creamy, salty cotija and bright lime.
The inspiration is classic Mexican street corn: creamy, tangy, sweet and a little smoky. Turning that into a pizza and adding chicken makes it heartier and perfect for a main course.
I added chicken for extra substance but I usually use rotisserie or leftover cooked chicken—there’s no need to cook fresh chicken just for the pizza. Toss the chicken with chili-lime seasoning so every bite has that tangy, slightly spicy lift.
Tajin or another chili-lime seasoning is my go-to here because it adds pronounced lime with a gentle chili note that enhances the chicken and corn without overpowering them.
Other key components: thinly sliced jalapeños for heat, lots of shredded mozzarella for melty texture, crumbled cotija for savory saltiness, fresh cilantro and a bright squeeze of lime at the end. The lime crema ties it all together.
Summer pizza doesn’t get much better than this.
Street Corn Pizza with Chili Lime Chicken
Chili Lime Chicken Street Corn Pizza
4
to 6 people
2 hrs
20 mins
2 hrs 20 mins
Ingredients
Crust
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
Pizza
- 3 to 4 ears corn, grilled or roasted
- ⅓ cup mayonnaise
- 2 cups shredded mozzarella (or Italian blend)
- 1 cup cooked, shredded or cubed chicken
- 1 tablespoon Tajín (chili-lime seasoning), plus extra for topping
- 1 jalapeño, thinly sliced
- ¼ cup crumbled cotija cheese
- Fresh cilantro for topping
- Fresh lime wedges for serving
Lime crema
- ½ cup sour cream
- 1 teaspoon freshly grated lime zest
- 2 tablespoons fresh lime juice
- Kosher salt, to taste
Instructions
- In a large bowl combine warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add the flour and salt and stir until the dough begins to come together but remains sticky. Form into a ball and knead in the remaining ½ cup flour on a floured surface for a few minutes. Coat the bowl with a little olive oil, place the dough inside, cover and let rise in a warm spot for 1 to 1½ hours.
- While the dough rises, grill the corn if using fresh ears. Heat the grill to high and cook the corn until slightly charred, turning often. Let cool and cut the kernels from the cob. You can also use leftover or cooked frozen corn.
- Preheat the oven to 450°F. Lightly dust a 10×15-inch baking sheet with flour or cornmeal.
- After the dough has risen, punch it down and shape it on a floured surface to fit the baking sheet. Roll or stretch it into your desired shape.
- Spread the mayonnaise over the dough, leaving a 1-inch border for the crust. Sprinkle on the shredded mozzarella. Toss the cooked chicken with 1 tablespoon chili-lime seasoning until well coated, then distribute the chicken over the pizza. Scatter the corn kernels and top with sliced jalapeño.
- Bake the sheet pizza for 15 to 20 minutes, checking at 15 minutes. Bake until the crust is golden and the cheese is bubbly.
- Remove from the oven and let rest a few minutes. Sprinkle with crumbled cotija and chopped cilantro, add another pinch of chili-lime seasoning if desired, and spritz with fresh lime. Dollop lime crema on slices when serving.
Lime crema
- Whisk sour cream, lime zest, lime juice and a pinch of kosher salt together until smooth. Adjust seasoning to taste and refrigerate until ready to serve.
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Super crunch!