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Mexican Street Corn Pizza

Published on June 11, 2024

2 mexican corn pizzas with bottle of sean minor pinot noir

Try our Mexican corn pizza flatbreads, topped with grilled corn, cotija cheese, and a zesty mix of jalapenos and tajin seasoning. Enjoy it with a glass of Pinot Noir!

A recipe created by our friends at Carnelian Cooks, try something new with vibrant flavors of Mexican corn pizza flatbreads, topped with fresh ingredients for a delightful taste experience. Pair them with a smooth Pinot Noir, whose light and fruity profile enhances the savory and spicy notes of the dish for an unforgettable meal

mexican corn pizzas with pinot noir pouring
ball of pizza dough in flour
slice of mexican corn pizza with pinot noir bottle


Pizza Dough :

  • 2 C bread flour, plus more to cover surface
  • 1 ½ t kosher salt
  • ½ t instant yeast
  • 1 C water, lukewarm
  • extra virgin olive oil

Pizza :

  • 1 – 2 ears corn, grilled and sliced
  • ¼ C sour cream
  • 1 T mayonnaise
  • 1 T Valentina hot sauce
  • 1 T tajin seasoning
  • 2 cloves garlic, microplaned
  • 1 – 2 shallots, sliced into rings
  • 1 jalapeno, sliced into rings
  • ½ C cotija cheese, crumbled
  • fresh cilantro, for garnish
  • lime wedges, for garnish
  • salt & pepper, to taste


To make the pizza dough add flour, salt, and yeast to a large bowl. Whisk until ingredients are combined. Then add the water and mix until the ingredients form a sticky ball. Drizzle a small amount of olive oil over the ball and rub with hands to coat. Cover the bowl with plastic wrap and place in a warm spot in the kitchen. Allow the dough to rise for 1 ½ hours or until it has doubled in size.

Heat the grill to medium – high heat. While the grill is heating, cover the kitchen counter or work surface with additional flour (around ¼ cup). Add the risen dough to the floured surface and divide in half with a bench scraper. Roll each half into balls and let sit for at least 30 minutes covered.

While the dough is resting, make the sauce in a medium size bowl. Combine the sour cream, mayonnaise, hot sauce, tajin, and garlic. Mix until ingredients are combined, then set aside.

Shape the dough into 12” balls by handling dough as minimally as possible. Stretch with back of hands until reached desired shape and size. Place on a lightly oiled BBQ safe pan. Place the plan on the grill for around three minutes.

Remove the pan from the grill to assemble the pizza. Keep the grill on and closed to remain hot. Build the pizza by first adding the sauce, making sure to leave around half an inch of dough for the crust. Then add the cotija cheese, corn, shallots, and jalapenos. Season the pizza with salt and pepper. Place the pizza directly on the grill and close the lid. Cook for around three minutes then remove the pizza. If more of a char is desired, finish off the pizza in the oven on broil.

Garnish the pizza with fresh cilantro and lime wedges. Best enjoyed hot with a glass of Sean Minor Wines Pinot Noir!

Wine Pairings