@wtfinrecipe: I fear corn belongs on pizza. 🌽🍕 #esquites #elote #pizza #pizzatutorial #cornrecipe Bacon Esquites-Inspired Pizza 🥓🌽🍕 Jalapeño/corn puree, mozzarella, sweet corn, smoky bacon, jalapeño, Cotija, Tajín, crema + frozen grated lime. 🌽🍋‍🟩 You’ll need about 2-3 ears of fresh corn total for the purée + charred topping. Rest pizza dough covered at room temperature for at least 3 hours before forming the pizza. PIZZA 1 pizza dough, rested for 3 hours and stretched to 12–14” (see pinned recipe and tutorial or use store bought) 1/2 cup corn jalapeño purée 4–5 oz low-moisture whole milk mozzarella, shredded 1/2 cup charred corn 4 strips bacon, cooked + crumbled 1/4–1/2 jalapeño, thinly sliced Crema mixture Frozen lime FROZEN LIME Remove the skin and white pith with a knife. Place on parchment lined plate and freeze for 24hrs. CORN JALAPEÑO PURÉE 1 cup fresh corn kernels 1/3 cup water 1/2 jalapeño, seeded 1 garlic clove, left whole Pinch of salt Blend corn, water + jalapeño until smooth. Transfer to a saucepan with the whole garlic clove and simmer over medium heat, stirring often, for 2-5 min or until thick + spreadable. Cool completely before placing in the fridge. CHARRED CORN 1 ear fresh corn Neutral oil (or bacon grease) Lightly coat the corn with oil. Heat a cast iron skillet over medium-high heat and add the whole cob. Cook, rotating as needed, until charred in spots. Cool, then cut the kernels from the cob. You’ll need about 1/2 cup. MAYO-CREMA 1 Tbsp Mayonesa 2 Tbsp Mexican crema Mix until smooth + drizzleable. HOW TO MAKE ESQUITES PIZZA Preheat oven to 480°F convection with a baking steel for 1 hour. Spread pizza peel with semolina flour. Set aside. On a floured work surface, stretch out pizza dough, drizzle crust with olive oil and par-bake for 2 min. (Cont’d in comments) Remove from oven and top with 1/2 cup corn purée (remove garlic clove), mozzarella, charred corn, bacon + sliced jalapeño. Return to the oven for another 6-8min rotating halfway though or until the cheese is bubbling and crust is golden + crisp. Finish under the broiler for 1-2 minutes. GARLIC COTIJA TAJÍN CRUST 1 Tbsp garlic infused olive oil 1–2 Tbsp crumbled Cotija Light sprinkle Tajín Brush over the hot crust, then sprinkle with Cotija + a light dusting of Tajín. TO FINISH Mayo-crema Crumbled Cotija Fresh cilantro Tajín 1 lime, peel + white pith removed and frozen solid Finish with Cotija, Tajín, drizzle with mayo-crema, + cilantro. Microplane the frozen lime flesh over the pizza LAST for little hits of fresh lime without adding excess moisture. 🍋‍🟩 Don’t be shy with it! Slice and enjoy!

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Monday 31 August 2026 23:41:50 GMT