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Elote con Chorizo



– 1 ear corn, husked – 13 ounces prepared pizza dough – 7 ounces shredded Real California Oaxaca or Real California low moisture Mozzarella cheese – 3 ounces crumbled and par cooked Mexican chorizo – 2 ounces Real California Crema Mexicana – 2 ounces Real California crumbled Cotija cheese – Fresh lime zest, as needed – Tajin seasoning, as needed – Cilantro leaves, as needed :Hispanic Dairy, Pizza, Pizza Recipe, Cal-Mex, Cal-Mex Pizza, Mozzarella, Cotija, Oaxaca, Chorizo
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To prepare Pizza, preheat oven with pizza stone to 525°F for 1 hour. Place corn on oven deck and roast until kernels begins to char. Remove from oven; cool, and slice kernels off cob. Stretch pizza dough to a 14-inch round and place on lightly floured pizza peel. Spread shredded Oaxaca cheese evenly over dough. Distribute par cooked crumbled chorizo and corn kernels over cheese. Bake for 7-9 minutes, until golden. Remove from oven and drizzle with crema Mexicana. Sprinkle with crumbled cotija cheese and lime zest. Season with Tajin and garnish with cilantro leaves before slicing to serve.

Cal-Mex Category Winner-2021 Real California Pizza Contest

Recipe developed by Spencer Glenn, Pizza My Heart, Monterey, Calif.

Per Order:

Makes 1 pizza