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Grilled Mexican Street Corn Pizza

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Don't just use the pesto in this recipe for pizza! Toss it with pasta, spread it on bread and top with Monterey jack cheese then toast it all up for a killer Tex-Mex take on grilled cheese, or roast baby potatoes then toss them with the pesto while they're still piping hot. Literally, anything goes here!

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Ingredients

Scale

For the cilantro pistachio pesto

  • 2 packed cups fresh cilantro, leaves, and tender stems; more for serving
  • 1/2 cup olive oil; more as needed
  • 1/3 cup roasted salted pistachios, coarsely chopped
  • 2 tablespoons fresh lime juice
  • 1 medium clove garlic, roughly chopped
  • 3/4 teaspoons kosher salt

For the citrus pickled red onion and jalapeño

  • 1 cup very thinly sliced red onions, I use a mandoline slicer
  • 1 jalapeño sliced very thin, I use a mandoline slicer for this also
  • 3/4 cup freshly squeezed lime juice

For the pizzas

  • 3 ears of corn, husks, and silks removed
  • 1 poblano pepper
  • olive oil
  • kosher salt and pepper to taste
  • 4 Flatout Artisan Thin Pizza Crust or Flatout Gluten Free Wraps
  • 1 batch citrus pickled red onion and jalapeño
  • 1 cup cotija cheese
  • Optional garnishes: sliced avocado, cilantro leaves, pepitas, sour cream drizzle

Instructions

Make the pesto

  1. Combine the cilantro leaves, olive oil, pistachios, lime juice, garlic, and salt in a food processor and purée until smooth. This pesto can be made up to 2 days in advance and stored in the fridge in an airtight container.

Make the citrus pickled red onion and jalapeño

  1. Place the onion and jalapeño slices in a glass or non-reactive, storage container with a lid that fits very tight. Add the lime juice to the container, cover and shake well to make sure that all of the onions are coated. Allow to sit and pickle at room temperature for 15 - 20 minutes. These pickles can be made up to 2 days in advance and stored in the fridge in an airtight container.

Grill the veggies

  1. Preheat a grill to approx 450°F or a grill pan over medium-high heat. Grill the poblanos, turning occasionally until blackened and tender, about 12 minutes. Rub the corn with olive oil and season with salt and pepper to taste then grill the corn, turning occasionally until charred in places, about 10-15 minutes.
  2. Transfer the poblanos to a bowl, cover, and let sit until cool enough to handle. Transfer the corn to a cutting board until cool enough to handle. Once cool cut the kernels from the cob with a serrated knife.
  3. Rub off the blackened poblano skins with a paper towel, remove the stems and seeds, then cut into a small dice.

Build the pizzas

  1. Preheat the oven to 375°F. Place the Flatout Artisan Thin Pizza Crust's or Flatout Gluten Free Wraps directly on the rack of the preheated oven for 2 minutes. Remove the flatbreads from the oven then spread a few tablespoons of pesto on each. Then divide the corn kernels, diced poblanos between the flatbreads. Top with pickled red onions and jalapeños to taste, then crumble 1/4 of the cotija cheese over each pizza. Place back in the oven and back for 3 minutes more until the cheese is beginning to melt and the crust is golden. ***Keep a close eye on the gluten-free wraps they tend to crisp up faster than the pizza crust does. ***
  2. Once cooked through top the pizzas with the desired garnishes and serve immediately.

Find it online: https://thismessisours.com/grilled-mexican-street-corn-pizza/

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