This pizza is inspired by Mexican street corn. It’s prepared on the grill, which not only keeps the heat outdoors, but lends crucial charred flavor to the crust.
Grill the corn ears first to develop their flavor and start the charring process. When fresh corn is in season, the kernels are crisp, juicy, and milky-sweet. Grilling transforms them, softening and amplifying their sweetness while tempering the sugars with char and smoke. Once grilled, cut the kernels from the cobs and set aside with the pizza toppings. The remaining toppings round out the street corn theme with poblano chiles, onions, crumbled cotija cheese, and a drizzle of spicy lime crema.
