Traeger Mexican Street Corn Pizza
Traeger Mexican Street Corn Pizza has all the yumminess of a traditional Mexican street corn recipe, but served on a pizza crust.
It’s got a little hint of wood fired flavor thanks to the pellet grill đŸ™‚
This was our dinner, but when cut into smaller pieces it could easily be served as a fun appetizer.
This premade pizza crust makes these super simple to prepare, but feel free to use your own homemade crust if you prefer.
And to cut a few corners you could use canned corn, but I decided to go with grilled corn that I cut off the cob.
How to make Traeger Mexican Street Corn Pizza
If you are using canned corn you can skip this first part.
Brush the corn with olive oil, kosher salt, and pepper.
Then grill over medium high heat for 10 minutes turning a few times.
And when they are cooled, simply cut the kernels off the cobs.
As the corn was cooling I made a sauce, both to put on the pizza before cooking and also to drizzle over top before serving.
It’s a mixture of mayo, sour cream, lime juice, garlic, chili powder, ground red pepper, and Tajin seasoning.
Spread most of this sauce on either 2 Stonefire naan flatbreads or one large precooked pizza crust such as Boboli.
Then pile on some shredded cheese and cooked shredded or diced chicken.
If you prefer these pizzas to be vegetarian simply leave out the chicken.
Next up add the corn kernels that have been cut off the cob.
Then preheat your Traeger pellet grill to 375 degrees.
And place the pizza directly on the grill grate for 12 to 15 minutes.
Remove from the pellet grill once the cheese is melted and the crust is crisped how you like.
Finally add more yumminess to your Traeger Mexican Street Corn Pizza!
I started by drizzling more of the sauce over top with a sprinkle of chili powder and Tajin.
Then some crumbled cotija cheese, fresh cilantro, and my homemade sweet pickled red onions!
You could also serve with hot sauce, lime wedges, and/ or jalapenos slices.
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If you like Traeger Mexican Street Corn Pizza, you might also like these recipes…
Sweet Pickled Red Onions
Traeger Cheesy Meatball Flatbreads
Traeger Chorizo Breakfast Enchiladas
And Traeger Smoked Veggie Pizza Recipe
Traeger Game Day Appetizers
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Traeger Mexican Street Corn Pizza
Equipment
- Traeger/Pellet Grill
Ingredients
- 1/3 cup mayo
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1/2 tablespoon garlic paste or minced garlic
- 1 to 2 tsps chili powder (plus more to sprinkle over top)
- 1/4 tsp ground red pepper
- Tajin seasoning (optional)
- 2 Stonefire Naan Flatbreads or Large size precooked pizza crust (like Boboli)
- 2 cups shredded cheese of choice (I used Mexican blend)
- 1 cup cooked, chopped chicken (optional)
- 1 cup corn kernels (canned or grilled corn that has been cut off the cob)
- 1/3 cup crumbled cotija cheese
- 1/3 cup chopped, fresh cilantro
- lime wedges to squeeze over top when serving
- Optional: sweet pickled red onions (link to recipe in post above), jalapenos, hot sauce
Instructions
- Put the mayo, sour cream, lime juice, garlic, chili powder, ground red pepper, and Tajin (if using) in a bowl. Stir until evenly combined.
- Spread most of this sauce mixture evenly over the flatbreads or pizza crust. Save some to drizzle over top before serving.
- Sprinkle the shredded cheese, cooked chicken, and corn evenly over the flatbreads or pizza crust.
- Place the flatbreads or pizza on the grill grate of your Traeger/ pellet grill preheated to 375 degrees for 12 to 15 minutes.
- Then top the flatbreads or pizza with a drizzle of the remaining sauce, the crumbled Cotija cheese, chili powder, Tajin (if using) and cilantro. Serve with lime wedges on the side to squeeze over top and sweet pickled red onions, jalapenos, and hot sauce if desired.
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