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Elote Pizza
Elote Pizza
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Prep Time:
20 minutes
Cook Time:
6 minutes
Total Time:
26 minutes
Grilled elote pizza combines Mexican street corn flavors on a grilled crust with corn, chili-lime seasoning, jalapenos, cheese, and crema for a delicious twist.
Ingredients:
  • 1 pound prepared pizza dough
  • 2 teaspoon olive oil, or as needed
  • 2 tablespoons sour cream
  • 2 teaspoons chili lime salt, such as Tajin® Clasico, divided
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup shredded quesadilla cheese
  • 1/2 cup corn
  • 1/4 red onion, very thinly sliced
  • 1 jalapeño, very thinly sliced, or more as needed
  • 2 tablespoons chopped cilantro
  • 2 teaspoons melted butter
Instructions:
  • Preheat a gas grill on High with all burners for 10 to 15 minutes. Shape pizza dough and brush it with olive oil.
  • Adjust half of the grill burners to Low heat to establish zones of both direct and indirect heat.
  • Place the dough on the grill, olive oil side down, over direct heat. Close the cover and grill until the bottom is lightly cooked with char marks, 1 to 3 minutes.
  • Transfer the dough using tongs to the indirect heat without flipping it over. Cook for an additional 2 to 3 minutes. Then, transfer the cooked dough to a baking sheet.
  • Combine 2 tablespoons of sour cream, mayonnaise, and 1 1/2 teaspoons of Tajin seasoning. Spread this flavorful mixture over the dough. Then, mix the remaining Tajin, cotija cheese, quesadilla cheese, corn, and red onions. Sprinkle the topping evenly over the dough.
  • 1. Place the pizza back on the grill and cook until the cheese is melted, approximately 3 minutes. 2. Take the pizza off the grill with caution. 3. Sprinkle cilantro and jalapeños evenly over the pizza, then drizzle with more sour cream. 4. Combine melted butter with the remaining 1/2 teaspoon of Tajin seasoning and brush the crust with the Tajin butter. 5. Cut the pizza into wedges and serve.

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