Yield: Serves 6 - 8
Chef: Chef Brian Streeter
Prepare the grill so that one side of the grill is on medium-high heat and the other is low. Grill the corn over the high heat side until lightly charred on all sides and just cooked through. Remove to a cutting board and allow to cool for five minutes. Using a chef’s knife, remove the kernels from the cobs and put them into small mixing bowl. Season with salt, pepper and 2 tsp. of lime juice.
In a separate bowl, mix together the mayonnaise, crema, ¼ cup of the Cotija, garlic and 1 T. lime juice and ¼ tsp. of the ancho powder. Taste and season with salt and pepper as needed.
To prepare the pizza, flatten a ball of dough on a lightly floured work surface with your fingertips. Using both of your hands, stretch the dough into roughly an 8-inch disk. Set the dough on the floured work surface. Lightly brush the top with olive oil, then place the dough directly on the hot side of grill, oiled side down. Brush the new top side with olive oil. Cook until the underside is nicely marked by the grill and the dough is firm enough to move with tongs, about 1 minute. Give the dough a quarter turn and continue cooking for about 1 minute longer, using tongs to check the bottom often to be sure it is not burning.
With tongs, flip the pizza over onto the grill’s cooler zone. Working quickly, brush with one-quarter of the mayonnaise-crema mixture, spreading it evenly but leaving a 1/2-inch border. Top with one-quarter of the corn and one-quarter of the red onion, cover the grill and cook until the bottom of the dough is lightly charred and the corn and sauce are hot, about 2 minutes.
Transfer the pizza to a cutting board. Sprinkle with the remaining Cotija, chopped cilantro, and chili powder. Cut into wedges and serve immediately, garnished with a sliced lime. Repeat with the remaining 3 balls of dough.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.
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