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.

Martha Stewart Living, June 2022


Credit: Yuki Sugiura

Recipe Summary

10 mins
55 mins
Serves 4 to 8


Ingredient Checklist


Instructions Checklist
  • 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.