Crusts

Mexican Street Corn Saladzza

  • Category dinner
  • Cook Time 10
  • Prep Time 15
  • Cuisine pizza

We combined some of our favorite flavors and turned them into our favorite summer treat: a salad pizza. We’re all about the street corn trend and had to jump on it while corn on the cobb is in season. This salad pizza is fresh, easy, and perfect for a summer night!

Ingredients

  • 1 Angelic Bakehouse Flatzza Crust, grilled
  • 4 chicken thighs (boneless/skinless)
  • 2 tbsp Adobo sauce
  • 3 ears corn on the cobb
  • 1 cup cilantro lime sour cream
  • 2 scallions, sliced
  • 2 oz mixed greens (Gem, Red Oak)
  • 1/2 cup radish, shredded
  • 1/2 cup cotija, shredded
  • 1/4 cup pickled red onions
  • 1/4 honey lime vinaigrette

Cilantro Lime Sour Cream

  • 1 cup sour cream
  • 1 bunch cilantro, leaves only
  • 1 tbsp lime zest (~1 lime)
  • 1 tsp salt
  • 1/2 tsp cumin

Honey Lime Vinaigrette

  • 1 tsp Adobo sauce
  • 1 tbsp honey
  • 1/2 tsp lime zest
  • 1/4 cup lime juice (~1 lime)
  • 1/2 tsp salt
  • 1/2 cup olive oil

Instructions

Cilantro Lime Sour Cream

  1. Place the sour cream, lime zest and juice, salt, cumin, and roughly chopped cilantro leaves in a blender pitcher
  2. Blend the ingredients on low speed until combined and free moving. Scrape down the sides and blend on medium high to high speed until the cilantro is finely chopped and the mixture is slightly green
  3. Use immediately or refrigerate up to 24 hours

Honey Lime Vinaigrette

  1. Place the Adobo sauce, honey, lime zest and salt into a mixing bowl and combine
  2. With a wire whisk, vigorously whisk the ingredients while slowly adding the olive oil
  3. Use immediately or refrigerate for 3-5 days
  4. Mix before using

Mexican Street Corn Saladzza

  1. Marinate the chicken thighs in Adobo sauce for 4-6 hours refrigerated
  2. Remove all but the very last layer of husk from the corn on the cobb
  3. Pre-heat grill
  4. When the grill is hot, place the corn as close to the flame (if gas, or directly on the coals if charcoal) as possible and cook for approximately 1 minute on each of four sides
  5. Remove from the grill and cool. When cool, remove the remaining husk and cut the kernels off the cobb
  6. Mix with the Cilantro Lime Sour Cream and set aside
  7. After cooking the corn, lightly coat the marinated chicken thighs with oil and grill until cooked (about 5-6 minutes). Set aside to cool then place into strips for final assembly
  8. Brush the crust with 1/2 tsp of oil on each side and cook on the grill or in oven until golden brown and crispy (about 4 minutes)
  9. After the Flatzza Crust is cooked, spread the ‘street corn’ mixture over the entire crust in an even layer
  10. Sprinkle sliced scallions on top of the street corn mixture
  11. Place the mixed greens on top of the scallions along with the shredded radish, cotija, and pickled red onion
  12. Drizzle with Honey Lime Vinaigrette and serve!
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