Mexican Street Corn Pizza
This is a healthier version of a pizza because it’s made with cauliflower crust. Also, there’s corn, and that’s a vegetable, right? It’s gluten-free, lower in carbs, and topped with some nutrition. The sauce is really what makes this pizza. When I tell you that everything in it comes together to create such a stunning, silky Mexican accoutrement, I’m not lying. This sauce can be used as a dip, on nachos or tacos, in a salad, literally anywhere you see fit. Anyway, I’ll get back to the pizza. If you like Mexican street corn, you’ll love this. It’s quick, simple, flavorful, and doesn’t weigh you down or leave you unsatisfied. You can use any cauliflower crust you have (or any crust in general) but I’ll mention and link the one I use. I’m not affiliated or partnered with them at all, I just really love their products. Okay, I’ll get on to the recipe now.
Mexican Street Corn Pizza
Ingredients
Sauce
- 15 oz. Miracle Whip
- ½ cup sour cream
- ½ cup milk
- 1 T lime juice
- 1 t garlic powder
- 1 t red pepper flakes
- ½ t oregano
- ½ t cumin
- ¼ t cayenne
- ¼ t salt
Other
- cauliflower pizza crust
- ½ cup Mexican blend cheese
- ¼ cup cojita cheese
- 1 cup corn
- 1 jalapeno
- 3-4 sprigs cilantro Optional. I see you cilantro haters.
- ½ t salt
- ½ t chili powder
Instructions
Sauce
- Combine all of the sauce ingredients together.
Assembly
- Preheat your oven according to the directions on your pizza crust's packaging.
- Slice your jalapeno and cilantro.
- Spread the sauce over the crust. In my experience, there's always enough sauce for a couple of pizzas, so don't use all of it. Just spread a thin, even layer.
- Sprinkle the cheese on top.
- Add the corn on top of that.
- Layer your sliced jalapeno on top.
- Sprinkle with the cilantro, salt, and chili powder.
- Bake according to the directions on your pizza crust's packaging.
