I still remember the first time I made Mexican Street Corn Bacon Pizza in my kitchen. Alex walked in from soccer practice, sniffed the air, and asked what smelled so good before he even took his shoes off. That's when I knew this recipe was a keeper.
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This pizza takes everything I love about summer corn on the cob, the smoky bacon, the tangy cotija cheese, and puts it all on a crispy homemade crust. It's a little messy, a lot of fun, and honestly unlike any pizza night we've had before.
If you already love the sweet and tangy flavors of Mexican street corn, you'll want to check out my creamy Mexican street corn soup too. It uses a lot of the same ingredients in a completely different way, and it's become one of Sarah's most requested soups when the weather turns cool.
Why You Will Like This Mexican Street Corn Bacon Pizza
Here's the thing about this pizza. It sounds fancy, but it's really not complicated at all.
- It's ready in under 40 minutes, start to finish
- The corn gets charred right in a skillet, so you get that grilled taste without firing up a grill
- Bacon makes literally everything better, and this pizza is proof
- The tangy mayonnaise and yogurt sauce ties every bite together
- Cotija cheese adds a salty bite that's different from regular mozzarella
- Kids and adults both love it, which almost never happens at my table
Donald says it tastes like a taco truck and a pizza place had a baby. I'll take that as a compliment.
Ingredients For Mexican Street Corn Bacon Pizza
Here's what you'll need. I always use fresh corn on the cob when it's in season, but I'll share a substitute below if you can't find it.
- 1 pound store bought pizza dough, at room temperature, or your own homemade dough
- 4 slices bacon
- 1 ear fresh sweet corn, husked
- 1 jalapeno, sliced into rings, seeds removed if you want less heat
- A quarter of a medium red onion, sliced thin
- ⅓ cup mayonnaise
- ⅓ cup full fat Greek yogurt or sour cream
- 4 ounces crumbled cotija cheese
- 2 teaspoons fresh garlic, minced
- ½ teaspoon chili powder
- Half a lime, for squeezing over the top
- Fresh cilantro, for garnish
- Flour and cornmeal, for shaping the dough
A quick note on cotija cheese. It's a crumbly Mexican cheese, kind of like feta but without the brine. If your store doesn't carry it, feta works in a pinch.
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Mexican Street Corn Bacon Pizza
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A crispy homemade pizza loaded with charred sweet corn, smoky bacon, tangy cotija cheese, and a creamy street corn style sauce.
Ingredients
- 1 pound store bought pizza dough, at room temperature, or your own homemade dough
- 4 slices bacon
- 1 ear fresh sweet corn, husked
- 1 jalapeno, sliced into rings, seeds removed if you want less heat
- A quarter of a medium red onion, sliced thin
- ⅓ cup mayonnaise
- ⅓ cup full fat Greek yogurt or sour cream
- 4 ounces crumbled cotija cheese
- 2 teaspoons fresh garlic, minced
- ½ teaspoon chili powder
- Half a lime, for squeezing over the top
- Fresh cilantro, for garnish
- Flour and cornmeal, for shaping the dough
Instructions
- Preheat your oven as high as it will go, around 550 degrees, and place a pizza stone on the bottom rack to heat.
- Cook the bacon in a cast iron skillet over medium high heat until almost crisp, then move to a paper towel lined plate.
- In the same skillet, char the whole corn cob, turning every minute, about 5 minutes total, then cool and cut off the kernels.
- Add the jalapeno and onion to the skillet and cook for 1 to 2 minutes, just until slightly softened.
- Mix the mayonnaise with the yogurt or sour cream in a small bowl.
- Stretch the dough into a 14 inch round on a floured counter, then transfer to a cornmeal dusted pizza peel.
- Spread half the mayonnaise mixture over the dough, leaving a small border around the edge.
- Layer on half the bacon, corn, jalapeno, and onion, add all the garlic, sprinkle with cotija cheese, then top with the remaining bacon, corn, jalapeno, and onion.
- Dust the chili powder over the pizza and slide it onto the hot stone, baking 7 to 9 minutes until golden and crisp.
- Squeeze fresh lime juice over the top, scatter cilantro, and drizzle the remaining sauce before slicing.
Notes
The corn and bacon taste even better the next day once the flavors settle. Reheat slices in a skillet instead of the microwave to keep the crust crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 35mg
How To Make Mexican Street Corn Bacon Pizza
I promise this looks like more steps than it actually is. Most of it happens while your oven heats up.
Getting the toppings ready
Preheat your oven as high as it will go. Mine hits 550 degrees, and that's exactly what you want for a crispy crust. If you have a pizza stone, put it on the bottom rack now so it heats along with the oven.
In a cast iron skillet over medium high heat, cook the bacon until it's almost crisp. Move it to a paper towel lined plate and set it aside.
Keep that skillet on medium high heat and add the whole corn cob. Turn it every minute or so until all sides are lightly browned, about 5 minutes total. Once it's cool enough to touch, cut the kernels off and set them in a small bowl.
Add the jalapeno and onion to the same skillet. Cook for about a minute or two, just until they soften slightly but still have some bite.
In a separate small bowl, mix the mayonnaise with the yogurt or sour cream. This sauce is the secret to that authentic street corn taste, so don't skip it.
Building and baking the pizza
Flour your counter and stretch the dough into a 14 inch round. Sprinkle your pizza peel with cornmeal, then transfer the dough over. Give it a gentle shake to make sure it slides freely.
Spread about half a cup of the mayonnaise mixture over the dough, leaving a small border around the edge. Save the rest in a squeeze bottle or a plastic bag with the corner snipped off for drizzling later.
Layer on half the bacon, corn, jalapeno, onion, and all the garlic. Sprinkle every bit of the cotija cheese over that, then finish with the remaining bacon, corn, jalapeno, and onion.
Dust the chili powder over the whole pizza, then slide it onto your hot stone. It should take around 7 to 9 minutes, but keep an eye on it since every oven runs a little differently.
Once it's out of the oven, squeeze fresh lime juice over the top and scatter cilantro across it. Drizzle the remaining sauce over everything right before slicing.
Storage And Reheating
If you somehow end up with leftovers, which rarely happens in my house, keep the pizza in an airtight container in the fridge for up to 3 days.
To reheat, skip the microwave. It makes the crust soggy. Instead, warm slices in a skillet over medium heat for a few minutes, or pop them in a 375 degree oven until the cheese softens again. The corn and bacon actually taste even better the next day, once the flavors have had time to settle.
Fun Variations To Try
Once you've made this Mexican street corn pizza a couple times, you'll want to play around with it. Here are a few tips from my own kitchen trial and error.
- Swap regular bacon for turkey bacon if you want something lighter
- Add a handful of shredded pepper jack for extra melt
- Not a fan of spice? Skip the jalapeno completely
- Try grilling the corn outside instead of using a skillet for a smokier taste
- Ever wonder what makes street corn taste so distinct? It's really that combination of tangy sauce and salty cheese working together
The first time I made this, I used too much chili powder and Alex could barely eat it. Lesson learned. Start light and add more later if you like heat.
Frequently Asked Questions
Can I use frozen or canned corn instead of fresh corn?
Yes, you can. If you're using frozen corn, thaw it first and pat it dry, then sauté it in the skillet for a few minutes to get some color. Canned corn works too, just drain it well so the pizza doesn't get watery.
What can I substitute for cotija cheese?
Feta cheese is the closest match in both texture and taste. Queso fresco is another good option if you want something a bit milder.
How do I keep the crust crispy with all that creamy topping?
The high oven temperature and preheated pizza stone make the biggest difference here. Also, don't overload the dough with too much of the mayonnaise mixture before baking. Save some for drizzling on after.
Can I make this pizza ahead of time?
You can prep the toppings a day in advance and keep them in the fridge. I wouldn't assemble the whole pizza ahead though, since the dough is best worked with fresh right before baking.
Recipes You May Like
If this one becomes a regular at your table, here are a few more from the blog worth trying next.
- Creamy Mexican street corn soup for a cozy twist on the same flavors
- Easy air fryer French bread pizza for those nights you want pizza in half the time
- Crunchy bacon broccoli salad if you're looking for a side that pairs perfectly with this pizza
Final Thoughts
This Mexican Street Corn Bacon Pizza has turned into one of our go to dinners whenever we want something a little different from regular pizza night. It's smoky, tangy, a little spicy, and honestly just fun to eat with your hands.
Give it a try this week and let me know how it turns out for your family. And if you love it as much as we do, save this one to Pinterest so you can find it again next time corn season rolls around.
