Reviews
Add Rating & Review
Back to Creamy Grilled-Corn Pizza
All Reviews for Creamy Grilled-Corn Pizza
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Creamy Grilled-Corn Pizza
Credit:
Yuki Sugiura
Recipe Summary
prep: 10 mins
total: 55 mins
Yield: Serves 4 to 8
Ingredients
Ingredient Checklist
Vegetable oil, for brushing
1/3 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced (1 teaspoon)
1 teaspoon finely grated lime zest, plus 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon sugar
1/2 teaspoon sweet paprika
4 ears corn, shucked
1 small red onion, cut crosswise into 1/4-inch rounds
1 large poblano pepper
8 ounces mozzarella, shredded (2 cups)
4 single-serving naan or other sturdy flatbreads (1 pound total)
1/2 cup pickled Peppadew peppers (about 12), thinly sliced, for serving
Gallery
Creamy Grilled-Corn Pizza
Credit:
Yuki Sugiura
Recipe Summary
prep: 10 mins
total: 55 mins
Yield: Serves 4 to 8
Gallery
Creamy Grilled-Corn Pizza
Credit:
Yuki Sugiura
Creamy Grilled-Corn Pizza
Credit:
Yuki Sugiura
Creamy Grilled-Corn Pizza
Recipe Summary
prep: 10 mins
total: 55 mins
Yield: Serves 4 to 8
Recipe Summary
prep: 10 mins
total: 55 mins
Yield: Serves 4 to 8
prep: 10 mins
total: 55 mins
prep:
10 mins
total:
55 mins
Yield: Serves 4 to 8
Serves 4 to 8
Ingredients
Ingredients
- Vegetable oil, for brushing
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, minced (1 teaspoon)
- 1 teaspoon finely grated lime zest, plus 1 tablespoon fresh juice
- Kosher salt and freshly ground pepper
- 1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon sugar
- 1/2 teaspoon sweet paprika
- 4 ears corn, shucked
- 1 small red onion, cut crosswise into 1/4-inch rounds
- 1 large poblano pepper
- 8 ounces mozzarella, shredded (2 cups)
- 4 single-serving naan or other sturdy flatbreads (1 pound total)
- 1/2 cup pickled Peppadew peppers (about 12), thinly sliced, for serving
Directions
Preheat grill to medium-high; scrub grates, then lightly brush with oil. In a small bowl, stir together sour cream, mayonnaise, garlic, and lime zest and juice; season with salt and pepper. In another small bowl, stir together Parmigiano, thyme, sugar, and paprika.
Brush corn, onion, and poblano with oil. Grill corn and poblano, turning occasionally, until lightly charred all over and tender, 12 to 15 minutes total. Transfer poblano to a medium bowl and cover with a plate to steam (this aids in the peeling process). Grill onion, flipping halfway through, until charred but still crisp-tender, about 2 minutes a side. Let everything stand until just cool enough to handle, about 10 minutes. Peel, seed, stem, and dice poblano, and remove kernels from corncobs. Transfer both to a medium bowl; add mozzarella and onion (you should have about 5 cups). Season with salt and pepper.
Grill one side of flatbreads until golden and lightly charred, about 2 minutes. Remove from grill. Spread about 2 tablespoons sour cream sauce on grilled side of each flatbread, then divide corn mixture among flatbreads. Return to grill, toppings-sides up, and cook until golden on bottoms and mozzarella is melted, checking occasionally and rotating on grates if burning in spots, 2 to 3 minutes. Serve, sprinkled with Parmigiano mixture and sliced Peppadews.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Creamy Grilled-Corn Pizza
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Creamy Grilled-Corn Pizza
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
