Cheese corn pizza is a beloved vegetarian pizza topped with sweet corn kernels and a generous layer of melted cheese over a tangy tomato sauce. It’s a popular street-food style pizza in India, where the combination of juicy corn and gooey cheese creates a satisfying contrast of textures and flavors. This recipe is simple enough for a weeknight dinner, using either homemade or store-bought dough, and it delivers a crisp crust with a rich, cheesy topping every time.
Ingredients
- 1 lb (450 g) pizza dough (homemade or store-bought), at room temperature
- 1 cup (240 ml) pizza sauce (or marinara)
- 1 ½ cups (170 g) shredded mozzarella cheese
- ½ cup (50 g) shredded cheddar cheese (optional, for extra flavor)
- 1 cup (150 g) sweet corn kernels (fresh, frozen, or canned, drained)
- 2 tbsp (30 ml) olive oil, plus more for brushing
- 1 tsp dried oregano
- ½ tsp red chili flakes (optional, for heat)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone or baking steel, place it in the oven while it heats. Otherwise, place a large baking sheet upside down in the oven.
- If using fresh corn, cut the kernels off the cob and boil them in salted water for 2 minutes, then drain. If using frozen corn, thaw and pat dry. If using canned corn, drain and rinse well. Set aside.
- On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round. If the dough springs back, let it rest for 5 minutes before continuing.
- Transfer the dough to a piece of parchment paper. Brush the surface with olive oil, leaving a ½-inch (1 cm) border for the crust.
- Spread the pizza sauce evenly over the dough, leaving the border bare. Sprinkle half of the mozzarella (and cheddar, if using) over the sauce.
- Scatter the corn kernels over the cheese. Season with a pinch of salt and pepper. Top with the remaining mozzarella.
- Sprinkle the oregano and chili flakes (if using) over the top.
- Carefully slide the pizza (still on the parchment) onto the hot pizza stone or baking sheet. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly and lightly browned in spots.
- Remove from the oven and let rest for 2 minutes. Garnish with fresh basil, if desired. Slice and serve hot.
Tips
- Corn moisture: Pat the corn kernels dry with a paper towel before using. Excess moisture can make the pizza soggy.
- Cheese blend: Mixing mozzarella with a sharp cheddar or Monterey Jack adds more flavor. For a stretchier cheese pull, use all mozzarella.
- No pizza stone? Use a preheated baking sheet. It helps crisp the bottom crust. If you don’t preheat the sheet, the crust may be softer.
- Dough temperature: Cold dough is hard to stretch. Let it sit at room temperature for 30 minutes before shaping.
Serving Suggestions
Serve the cheese corn pizza hot, cut into wedges, with a side of garlic dip, ranch dressing, or a simple green salad. It pairs well with a cold soda or a light lager. You can also top it with a drizzle of hot honey or a squeeze of lemon for a tangy kick.
Variations
- Cheese corn veggie pizza: Add sliced bell peppers, red onions, or jalapeños along with the corn.
- Spicy corn pizza: Mix the corn with 1 tsp of sriracha or hot sauce before spreading on the pizza.
- Paneer corn pizza: Add small cubes of paneer (Indian cottage cheese) for extra protein and texture.
- White sauce version: Substitute the tomato sauce with a garlicky white sauce (béchamel) for a creamier taste.
Storage and Reheating
Refrigerate leftover pizza in an airtight container for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until the cheese is melted and the crust is crisp. You can also use a skillet over medium heat, covered, for 2–3 minutes. Avoid microwaving, as it makes the crust chewy.
Frequently Asked Questions
Can I use frozen corn directly? Yes, but thaw and pat them dry first to remove excess water. Frozen corn is already cooked, so you don’t need to boil it.
What if I don’t have pizza sauce? You can use marinara or pasta sauce, or make a quick sauce by mixing tomato paste with a little water, olive oil, garlic powder, and oregano.
Can I make this pizza on a grill? Yes, preheat the grill to medium-high and cook the pizza on a pizza stone or directly on the grates for 8–10 minutes, watching closely to prevent burning.
Why is my pizza soggy in the middle? This usually happens from too much sauce or moist toppings. Use a thin layer of sauce and ensure the corn is dry. Also, a hotter oven and a preheated stone help.
Can I add meat to this pizza? Absolutely, cooked chicken, bacon, or pepperoni work well. Just add them after the cheese, before baking.
How do I make the crust extra crispy? Brush the crust edge with olive oil and bake on a preheated pizza stone or steel. You can also pre-bake the crust for 3–4 minutes before adding toppings.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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