

Share the sweet and spicy taste of this food cart staple on a crispy BONICI® pizza crust.
| Ingredient | Weight | Measure |
|---|---|---|
| Creamed corn, canned | 5 oz | 1/2 cup |
| Garlic, minced | ---Value Not Available | 1 tsp |
| Ingredient | Weight | Measure |
|---|---|---|
| Roasted corn, IQF, prepared | 3 oz | 1/2 cup |
| Granulated sugar | ---Value Not Available | 1 Tbsp |
| Ingredient | Weight | Measure |
|---|---|---|
| BONICI® Pizza Crust Parbaked Raised Edge Thin 12-inch (210287000) | 9.50 oz | 1 each |
| Mozzarella cheese, shredded | 4 oz | 1 cup |
| Red onion, diced | 1 oz | 1/4 cup |
| Jalapeños, sliced 1/4-inch thin | 1 oz | 1/4 cup |
| Cotija cheese, crumbled | ---Value Not Available | 2 Tbsp |
| Ingredient | Weight | Measure |
|---|---|---|
| Hot sauce, prepared | ---Value Not Available | 1 Tbsp |
| Cilantro, fresh, roughly chopped | ---Value Not Available | 2 Tbsp |
Add creamed corn and minced garlic to a small bowl; mix until fully incorporated then set aside.
Add roasted corn and sugar to a small bowl; mix until fully incorporated then set aside.
Place frozen crust onto well-greased pizza screen, a half sheet pan lined with parchment paper, or a pizza peel.
Add Creamed Corn Sauce to the center of the pizza crust, then spread out evenly to the edges.
Top with mozzarella cheese, onions, and jalapeños.
Add Roasted Corn mixture then sprinkle with cotija cheese.
Bake as directed until cheese is bubbly and crust is golden brown.
| Bake | Temp | Time |
|---|---|---|
Impinger Oven |
450°F |
7-8 minutes |
Convection Oven* |
450°F |
7-9 minutes |
Deck Oven |
500°F |
9-11 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
Drizzle with hot sauce and garnish with chopped cilantro; cut into 8 slices and serve immediately.
Substitute fresh roasted sweet corn when in season and omit sugar.
Substitute chili lime seasoning for hot sauce for a more authentic elote flavor.