Creamy, tangy, sweet, Mexican street corn will tantalize your taste buds, especially when it’s added to a pizza made with delicious enchilada sauce, lots of cheese, and just the right Mexican-style pizza toppings.
Preheat the oven to 400 ° F for a convection oven, or 425 ° F for a regular oven.
Make the pizza. Unroll the pizza dough according to package directions.
Top the dough with the enchilada sauce, spreading the sauce to the edges. I find that an offset spatula works well for this.
Top the enchilada sauce with the mozzarella cheese and then the cheddar cheese.
Sprinkle the chopped red pepper and red onions over the cheese.
Bake pizza for 15 – 20 minutes, or until golden and the cheese is bubbly.
While the pizza bakes, make the Mexican Street Corn:
Add 2 tablespoons olive oil to a large skillet over medium heat. Add the corn and let cook until the corn starts to char, about 10 minutes, stirring occasionally.
While the corn cooks, mix the dressing together in a large bowl: mayonnaise, sour cream, Cotija cheese, cilantro, lime juice, red onion, garlic, and chili powder.
When the corn is done cooking, fold it into the dressing.
Once the pizza is done baking, remove it from the oven, and sprinkle the Mexican street corn over the top. Sprinkle with additional cilantro if desired. Top with slices of avocado.