Am I the only one who's consistently bested by a can of chipotles in adobo sauce? I peel back the lid, breathe in that smoky-sweet aroma, and then, before I know it, I've dipped my finger in the sauce and dropped way too much on my tongue. Then the burning starts. Every. Single. Time. You'd think I would have learned my lesson by now, having studied countless recipes in which just a touch of minced chipotle spices up 8 or so servings, but that scent is just too intoxicating, amiright?! Thankfully, at least I've mastered the art of restraint when it comes to using these chiles in recipes—as in this creamed corn pizza, which has just enough spice to wake you up, but not so much that you can't taste the charred barbecue–esque flavor.
Think of this pizza as a mash-up of all-American creamed corn and Mexican street corn. It's super creamy, thanks to two different cheeses and a drizzle of heavy cream, it's loaded with tender-crisp corn, and it's brightened up with dots of chipotle and a sprinkling of fresh cilantro at the end. If you've never had corn pizza before, prepare to be converted.
PS: If you like it extra-hot, try drizzling your slice with *just a little* adobo sauce from the can, or serve it up with a small ramekin of sauce on the side for dipping crust. Not sure what to do with the rest of the chipotles in the can? Check out this recipe round-up on Bon Appetit, or this one on Serious Eats.
Chipotle Creamed Corn Pizza
- 1 (14 to 16-ounce) ball pizza dough
- extra-virgin olive oil for brushing the dough
- 1-1/2 cups fresh corn kernels (from 2 ears)
- 1/2 to 2/3 cup shredded white cheddar cheese
- 2 whole chipotles in adobo sauce seeded and minced
- 1/4 cup heavy cream
- 1/4 cup finely grated Cotija cheese
- kosher salt
- 1 heaping tablespoon chopped fresh cilantro
- chipotle adobo sauce from the can, for serving (optional)
- Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough and/or prep the toppings.
To stretch or roll out the dough
- Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch circle or square, making sure that it retains an even thickness throughout. Alternatively, use a rolling pin to roll the dough into a 12-inch circle or square.
- If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet lightly with flour or cornmeal. Place the dough disk on the prepared peel.
- If you’re using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza
- Brush the dough all over with olive oil. Arrange the corn on the dough in an even layer, top with the cheddar, and use a fork to dot the minced chipotles on top of the cheese. Drizzle on the cream, sprinkle with the Cotija, and season with a pinch or two of salt.
To bake the pizza
- If you’re using a pizza stone or steel, 20 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza until the crust is golden and the cheese has browned in spots, 6 to 8 minutes. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 10 minutes before you cook the next one.
- If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake until the crust is golden and the cheese has browned in spots, about 10 minutes.
- After you remove the pizza from the oven, season it with another pinch of salt, then garnish with the cilantro. Slice and serve with a small ramekin of adobo sauce on the side, for those of you who like it extra hot.