Why You’ll Love This Recipe

I love Corn Pizza because the ingredient list is straightforward while the finished pizza has plenty of flavor. Sweet corn becomes even more flavorful in the hot oven, and the lightly browned kernels taste especially good against creamy melted cheese.

I also like using a simple garlic and olive oil base instead of a heavy tomato sauce. It allows the corn to remain the main flavor while giving me a rich, savory background.

The recipe is also easy for me to customize. I can add jalapeños for heat, fresh herbs for brightness, Parmesan for extra savoriness, or another cheese for a richer pizza.

I can use homemade or store-bought pizza dough, making this an easy option for either a relaxed weeknight dinner or homemade pizza night.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pizza

1 pound pizza dough, homemade or store-bought
1 1/2 cups corn kernels, fresh, frozen, or canned
1 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil or cilantro
1 tablespoon cornmeal or flour for the pan

Directions

1. Preheat the Oven

I preheat my oven to 475°F (245°C). If I’m using a pizza stone or pizza steel, I place it in the oven while it preheats.

I like giving the oven at least 30 minutes to become thoroughly hot because high heat helps me get a crisp, well-browned pizza crust.

2. Prepare the Corn

If I’m using fresh corn, I cut the kernels directly from the cob. When I use frozen corn, I thaw it and pat it dry. For canned corn, I drain and dry it thoroughly.

I remove as much excess moisture as possible because dry corn roasts better and helps keep my pizza from becoming soggy.

3. Prepare the Garlic Oil

I combine the olive oil and minced garlic in a small bowl.

I let the mixture sit for a few minutes while I prepare the dough so the oil picks up some of the garlic flavor.

4. Shape the Pizza Dough

I lightly flour my work surface and gently stretch the pizza dough into approximately a 12-inch round.

I avoid pressing too firmly around the outside edge because I like leaving a slightly thicker rim that puffs and browns in the oven.

5. Add the Garlic Oil

I transfer the shaped dough to a pizza peel or baking sheet lightly dusted with cornmeal or flour.

I brush the garlic-infused olive oil evenly over the dough, leaving a small border around the edge.

6. Add the Cheese

I scatter most of the mozzarella over the garlic oil, followed by a light layer of Parmesan.

I reserve a little cheese for adding over the corn.

7. Add the Corn

I distribute the corn evenly across the pizza.

I season it with oregano, salt, black pepper, and red pepper flakes when I want a little heat. I finish with the remaining mozzarella and Parmesan.

8. Bake the Pizza

I bake the pizza for approximately 10 to 14 minutes, depending on my oven and the thickness of the crust.

I look for a deeply golden crust, bubbling cheese, and lightly roasted corn.

9. Add the Fresh Herbs

I remove the pizza from the oven and let it rest for about 2 to 3 minutes.

I scatter fresh basil or cilantro over the top just before serving. Adding the herbs after baking keeps their flavor fresh and vibrant.

10. Slice and Serve

I slice the pizza into 6 to 8 pieces and serve it while the crust is crisp and the cheese is still hot.

Servings and Timing

I make one approximately 12-inch pizza with this recipe. I find it serves two people as a main meal or up to four when I’m serving it with salads, appetizers, or other dishes.

Prep time: 15 minutes
Oven preheating time: about 30 minutes
Bake time: 10–14 minutes
Total time: approximately 45 minutes
Yield: 1 12-inch pizza
Servings: 2–4

Variations

For spicy Corn Pizza, I add thinly sliced jalapeños along with the corn. I sometimes finish the baked pizza with chili flakes or a drizzle of hot honey for a sweet-and-spicy combination.

When I want an extra-creamy pizza, I add small spoonfuls of ricotta over the mozzarella before baking. I love the contrast between creamy ricotta and sweet roasted corn.

For a Mexican-inspired variation, I use Monterey Jack cheese and add jalapeño, cilantro, and a sprinkle of chili powder. After baking, I finish the pizza with fresh lime juice.

I can also add thinly sliced red onion or scallions for a sharper savory flavor. I especially like scallions when I add them after baking.

For a smoky variation, I char fresh corn briefly in a skillet before putting it on the pizza. The browned kernels give me a deeper flavor that pairs beautifully with mozzarella and Parmesan.

When I want more vegetables, I add sliced bell peppers, zucchini, cherry tomatoes, or mushrooms. I avoid adding too many toppings at once so the crust can remain crisp.

Storage/Reheating

I store leftover Corn Pizza in an airtight container or wrap individual slices and refrigerate them for up to 3 days.

For reheating, I prefer using a skillet over medium-low heat. I warm the pizza until the bottom becomes crisp, then cover the skillet briefly so the cheese heats through.

I can also reheat slices in a 375°F (190°C) oven for about 5 to 8 minutes. An air fryer works well when I want a particularly crisp crust.

I avoid microwaving the pizza when possible because it tends to make the crust softer. If I do use the microwave, I heat it only until warmed through.

For longer storage, I freeze individual cooled slices for up to 2 months. I wrap them well and reheat them from frozen in the oven until the crust is crisp and the cheese is hot.

FAQs

Can I use frozen corn for Corn Pizza?

Yes. I use frozen corn frequently when fresh corn isn’t available. I thaw it completely and pat it dry before putting it on the pizza so excess moisture doesn’t make the crust soggy.

Do I need to cook the corn before putting it on pizza?

I don’t need to cook fresh or thawed corn before adding it because the kernels cook quickly in the hot oven. When I want extra flavor, I sometimes sauté or char the corn first.

What cheese works best on Corn Pizza?

I like mozzarella because it melts beautifully and has a mild flavor that lets the sweet corn stand out. I add Parmesan for extra savory flavor, but I can also use provolone, Monterey Jack, cheddar, or small amounts of ricotta.

How do I keep Corn Pizza from becoming soggy?

I dry the corn thoroughly, avoid overloading the pizza with toppings, and bake it in a very hot oven. When possible, I use a preheated pizza stone or steel because the intense heat helps me create a crisp bottom crust.

What can I serve with Corn Pizza?

I like serving Corn Pizza with a simple green salad, tomato salad, roasted vegetables, or a light soup. For a larger pizza night, I pair it with other pizzas and a few simple appetizers.

Conclusion

Corn Pizza is one of my favorite ways to turn sweet corn into a simple, savory meal. I love the combination of roasted corn, bubbling mozzarella, salty Parmesan, garlic-infused olive oil, and a crisp golden pizza crust.

Why You’ll Love This Recipe

Ingredients

For the Pizza

Directions

1. Preheat the Oven

2. Prepare the Corn

3. Prepare the Garlic Oil

4. Shape the Pizza Dough

5. Add the Garlic Oil

6. Add the Cheese

7. Add the Corn

8. Bake the Pizza

9. Add the Fresh Herbs

10. Slice and Serve

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use frozen corn for Corn Pizza?

Do I need to cook the corn before putting it on pizza?

What cheese works best on Corn Pizza?

How do I keep Corn Pizza from becoming soggy?

What can I serve with Corn Pizza?

Conclusion

Corn Pizza

Ingredients

Instructions

Notes

Nutrition