Mexican Street Corn Pizza

This bold and vibrant pie brings the flavor of Mexican street corn to a crispy, golden crust. Roasted corn, jalapeños, red onion, and crispy bacon are sautéed in bacon fat for rich depth, then layered over Bacio Whole Milk Shredded Cheese and a creamy Valentina-laced sauce. Baked until bubbling and topped with cotija, paprika, and fresh cilantro—it’s a smoky, spicy twist on pizza that delivers big flavor in every bite.

Featured Cheeses: Whole Milk Cheese, Whole Milk & Part Skim Blend, White Cheddar Blend

Total Time: 4

Servings: 8 Slices

Ingredients

Toppings
1 each, corn on the cob
½ red onion, sliced
2 oz. fresh jalapenos, chopped
2 slices crispy bacon
1-2 oz. mayonnaise, as desired
3 oz. sour cream
1 oz. Valentina hot sauce (or as desired)
8 oz Bacio Whole Milk shredded cheese

Post-baked garnish
2 TB chopped fresh cilantro
Paprika, ground
1 oz. cotija

Instructions

Char the corn on the cob.
Crisp bacon in a sauté pan, reserving rendered fat.
Drain.
Cut kernels off the corn cob and sauté together in the rendered bacon fat with the next 3 ingredients (onion, jalapenos, bacon).

Sauce

Mix the hot sauce and mayonnaise until well incorporated.
Modify the hot sauce amount depending on your spice preference.

Pizza

Build your pizza and top with 3-4 oz of sauce.
Evenly distribute 8 ounces of Bacio Whole Milk Shredded cheese and top your pizza with the rest of the topping ingredients.
Bake.
Add-Post baked garnish and enjoy!