I’d love to have some story about the time I was in Mexico and happened upon a street fair where I had the best elotes and churro of my life. But the truth is, although I have been to Mexico, I did not have elotes (street corn) while I was there. The real reason I fell in love with this dish is because they serve a version of it at our bar, The Golden Girl Rum Club, and it’s delicious.
Warm, spicy corn doused in cheese, lime juice, and cilantro – yes, please! And then I thought, you know what’s really good? Why, carbs on carbs of course. So I turned the whole concept into a pizza. 🙂
For the crust:
1/2 cup warm water
1 package, 2 1/4 teaspoons active dry yeast
big pinch of sugar
1 cup all-purpose flour
1/2 cup white whole wheat flour
1 teaspoon salt
1 tablespoon olive oil
For the top:
2-3 stalks of corn
a few slices of red onion (optional)
2-3 cloves of garlic
2 tablespoons mayo
1 tablespoon olive oil
1/2 cup crumbled cotija
1/2 teaspoon chili powder
1/4 teaspoon cumin
handful of cilantro, stems removed
hot sauce (optional)
Dissolve the sugar in the warm water. Then sprinkle the yeast over the top. Allow that to sit and activate for 5 minutes. The yeast should begin to look kind of foamy, a good sign. That means it’s doing its job. If your yeast doesn’t seem to change at all (doesn’t foam), check the expiration date on your container of yeast.
In a large bowl, stir together the flour, salt, yeasty water mixture and olive oil until a soft dough ball forms. Sprinkle your counter with flour and knead 3-4 times. Lightly oil your bowl (you can use the same one) and return the dough ball. Cover with a clean kitchen towel or plastic wrap and allow to rise in a warm, draft-free spot for about an hour.
In the meantime, roast the corn. If your stalks still have their leaves on, that’s great. A few of mine had been partially uncovered, I guess in case you didn’t know what it was? Hmm. If that’s the case, just rub a little olive oil over the exposed kernels. Place on a baking sheet and bake at 400°F for 22-25 minutes. Allow to cool enough to handle, then use a sharp knife to remove the corn from the cob.
Mince the garlic. I like to use a garlic press here. In a small bowl combine the garlic with the mayo and olive oil and stir to combine. I know this might seem weird for a “pizza sauce”, but it’s what elotes sometimes get coated in before getting cheese and chili powder, so don’t be shy. 🙂
Roll our your dough and coat with the garlic sauce. Top with the corn and sliced onion if using. Sprinkle on the chili powder and cumin. Bake at 400°F for 12-15 minutes, until the edges begin to turn a dark brown.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.