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Elotes Pizza



– 1 recipe Elotes Sauce and Corn, from Elotes “Ribs” – 1 12-ounce raw pizza dough – 3 ounces Real California fresh Mozzarella, cut or torn into bite-sized pieces – 10 cherry tomatoes, halved – 1/4 cup crumbled Real California Cotija cheese – 2 tablespoons chopped fresh cilantro – 2 tablespoons Real California Mexican crema or sour cream :Cotija, Crema, Corn, Pizza, Outdoor Entertaining, Grilling, Mozzarella, Hispanic-Style Dairy, Hispanic Dairy
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Prep time: 15 minutes, plus time to prep Elotes Sauce and Corn

Cook time: 12 minutes, plus time to cook Elotes Sauce and Corn

Place a pizza stone or a rimless baking sheet in the oven and preheat to 500°F.

Meanwhile, cut 3/4 cup kernels from corn (save remaining corn for another use).

Generously sprinkle a pizza paddle with flour. On a lightly floured surface, roll or stretch dough out to a 12-inch round. Transfer to the prepared paddle and top with elotes sauce, mozzarella cheese, and corn kernels. Transfer pizza to the pizza stone or rimless baking sheet in the oven and bake until browned and crisp, about 10 minutes.

Top with tomatoes, cotija cheese, cilantro, and crema. Serves 3 or 4.

Recipe/Photo credit: Jill Hough for the California Milk Advisory Board