Chorizo Corn Pizza

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Do something different next pizza night with this chorizo corn pizza! Inspired by elotes, it’s a flavorful take on the classic pizza.

When you have pizza as much as I do, you tend to want to mix things up. Granted, we actually eat less pizza now that my son works at a pizza joint, but my desire for more than cheese and pepperoni remains.

A pizza with sliced jalapeños, corn, green peppers, and ground meat on a wooden board. One piece has been partially removed.

What better way to mix things up than by making a corn pizza? Don’t run away! 

While corn on pizza definitely isn’t common here in the United States, you might have seen it popping up in other countries. For my version, I took cues from Mexican street corn and added some of my favorite taco ingredients.

I absolutely love the combination of flavors here! The spicy chorizo, sweet corn, and tangy pickled jalapeños make for such a great taste.

Plus, it’s a great way to eat more of that wonderful sweet summer corn!

Ingredients for corn pizza

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

  • Sour cream
  • Mayonnaise
  • Lime juice
  • Chili powder — You can use a chili powder blend or ground ancho chile.
  • Salt
  • Olive oil
  • Pizza dough — Use homemade pizza dough or buy from the grocery store. You’ll need 1 pound of dough or 1 premade crust.
  • Shredded mozzarella, Oaxaca, or Chihuahua cheese
  • Mexican chorizo
  • Corn kernels — Fresh or thawed frozen corn. You’ll need about 1 ear of corn.
  • Pickled jalapeños
  • Cotija cheese
  • Cilantro
A pizza topped with ground meat, corn, jalapenos, and cheese is cut into slices on an orange surface.

What is Mexican chorizo?

There are two kinds of chorizo, Spanish and Mexican. Both are fragrantly spiced.

Spanish chorizo is a cured sliced meat, somewhat similar to a salami.

Mexican chorizo is sold raw as either links or bulk sausage (not in casing). For this recipe, you will need 8 ounces. You can either buy it as bulk, or remove the casing from the links.

Mexican chorizo can vary in spice level, so if you’re new to it, choose a milder chorizo.

How to make this recipe

First, preheat the oven to 450°F. For pizza you want the oven to be nice and hot, so make sure to heat it long enough.

Cook the chorizo in a skillet over medium-high heat, breaking into pieces with a spatula as you cook. Once browned, drain the chorizo on paper towels set into a bowl.

For our sauce we are skipping red sauce in favor of an elote-inspired sauce. In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, and salt. Taste and adjust seasoning. You might want more lime or more chili powder. 

Brush a small amount of olive oil onto the pizza pan. Roll out your pizza dough to 14 inches and place in pan. Brush a little more oil on top of the dough.

Spread the sour cream mixture onto the pizza dough, leaving a half inch rim all the way around the pizza.

Layer on the shredded cheese, cooked chorizo, corn, and pickled jalapeños. Sprinkle the cotija evenly on top.

Place the pizza in the oven and bake for about 15 minutes, until the crust is golden brown and mozzarella is melted. 

Garnish with the fresh cilantro just before serving.

A pizza topped with corn, jalapeños, ground meat, cheese, and herbs is placed on an orange pizza peel.

Tips and tricks

Make sure the chorizo is well drained after cooking. Chorizo tends to be very oily.

If you are using frozen corn, thaw and drain it well. For canned sweet corn, drain well. Any excess liquid on the pizza can end up making it soggy.

Cotija is a crumbly Mexican cheese. It is sold either in blocks, or pre-crumbled. If you cannot find it, you can swap in crumbled parmesan or feta.

Pickled jalapeños can vary in spice level and are usually sold in mild and hot varieties. You can also use candied jalapeños for a sweet-spicy bite.

Have chorizo left over? Make chorizo tacos!

A pizza topped with corn kernels, sliced jalapenos, crumbled meat, cilantro, and cheese, sliced into triangles on a wooden board.

Make a batch of margaritas and give this chorizo corn pizza a try this summer!

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

A pizza topped with corn kernels, sliced jalapenos, crumbled meat, cilantro, and cheese, sliced into triangles on a wooden board.

Chorizo Corn Pizza

Inspired by Mexican street corn, this corn pizza is a delicious departure from the classic pie!
Author : Megan Myers
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 715 kcal


  • 8 ounces Mexican chorizo
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice, plus more to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon fine sea salt
  • Olive oil
  • 1 pound pizza dough
  • 1 cup shredded mozzarella
  • 3/4 cup corn kernels
  • 1/4 cup pickled jalapeños
  • 1/2 cup crumbled cotija cheese
  • Chopped fresh cilantro, for garnish


  • Preheat oven to 450°F.
  • Brown chorizo in a skillet over medium-high heat. Drain onto paper towels.
  • In a bowl, mix sour cream, mayonnaise, lime juice, chili powder and salt until well combined. Taste and adjust seasonings, adding more lime juice or chili powder, or water to thin if desired.
  • Lightly grease a pizza pan and roll out pizza dough on top. Brush olive oil on top of dough, then spread sour cream mixture on top. Layer on the mozzarella, chorizo, corn. and jalapeños. Sprinkle cotija over the top.
  • Bake pizza for 12-15 minutes, until crust is browned and mozzarella is melted. Garnish with fresh cilantro.


Serving: 2 slicesCalories: 715 kcalCarbohydrates: 65 gProtein: 27 gFat: 39 gSaturated Fat: 16 gCholesterol: 94 mgSodium: 2172 mgPotassium: 146 mgFiber: 3 gSugar: 10 gIron: 4 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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