Name: Creamy Grilled-Corn Pizza
Prep time: 10 min
Total time: 55 min
Ingredients: Vegetable oil, for brushing; 0.333 cup sour cream; 0.25 cup mayonnaise; 1 clove garlic, minced (1 teaspoon); 1 teaspoon finely grated lime zest, plus 1 tablespoon fresh juice; Kosher salt and freshly ground pepper; 1 ounce Parmigiano-Reggiano, finely grated (¼ cup); 1 teaspoon fresh thyme leaves, chopped; 0.5 teaspoon sugar; 0.5 teaspoon sweet paprika; 4 ears corn, shucked; 1 small red onion, cut crosswise into ¼-inch rounds; 1 large poblano pepper; 8 ounces mozzarella, shredded (2 cups); 4 single-serving naan or other sturdy flatbreads (1 pound total); 0.5 cup pickled Peppadew peppers (about 12), thinly sliced, for serving

Creamy Grilled-Corn Pizza

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Martha Stewart Editors

Updated on June 28, 2022

creamy grilled corn-pizza — Photo: Yuki Sugiura

Prep Time:

10 mins

Total Time:

55 mins

Yield:

4 to 8 Serves

Easy enough for a weeknight, these grilled pizzas start with store-bought naan or other pre-baked flatbread. The toppings are inspired by Mexican street corn; a blend of sour cream, mayonnaise, lime, and garlic lends tangy creaminess, while charred corn kernels provide juicy sweetness, and we add add in mozzarella for creamy heft. Slice a few as an appetizer, or serve individual pies as a main.

Ingredients

Vegetable oil, for brushing
⅓ cup sour cream
¼ cup mayonnaise
1 clove garlic, minced (1 teaspoon)
1 teaspoon finely grated lime zest, plus 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
1 ounce Parmigiano-Reggiano, finely grated (¼ cup)
1 teaspoon fresh thyme leaves, chopped
½ teaspoon sugar
½ teaspoon sweet paprika
4 ears corn, shucked
1 small red onion, cut crosswise into ¼-inch rounds
1 large poblano pepper
8 ounces mozzarella, shredded (2 cups)
4 single-serving naan or other sturdy flatbreads (1 pound total)
½ cup pickled Peppadew peppers (about 12), thinly sliced, for serving

Directions

Preheat grill to medium-high; scrub grates, then lightly brush with oil. In a small bowl, stir together sour cream, mayonnaise, garlic, and lime zest and juice; season with salt and pepper. In another small bowl, stir together Parmigiano, thyme, sugar, and paprika.
Brush corn, onion, and poblano with oil. Grill corn and poblano, turning occasionally, until lightly charred all over and tender, 12 to 15 minutes total. Transfer poblano to a medium bowl and cover with a plate to steam (this aids in the peeling process). Grill onion, flipping halfway through, until charred but still crisp-tender, about 2 minutes a side. Let everything stand until just cool enough to handle, about 10 minutes. Peel, seed, stem, and dice poblano, and remove kernels from corncobs. Transfer both to a medium bowl; add mozzarella and onion (you should have about 5 cups). Season with salt and pepper.
Grill one side of flatbreads until golden and lightly charred, about 2 minutes. Remove from grill. Spread about 2 tablespoons sour cream sauce on grilled side of each flatbread, then divide corn mixture among flatbreads. Return to grill, toppings-sides up, and cook until golden on bottoms and mozzarella is melted, checking occasionally and rotating on grates if burning in spots, 2 to 3 minutes. Serve, sprinkled with Parmigiano mixture and sliced Peppadews.