RECIPES

Elote con Chorizo

Add global flavors to the menu with Chef Spencer Glenn’s Elote Con Chorizo Pizza with California Hispanic-style dairy favorites Oaxaca and cotija cheeses and crema Mexicana.

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INGREDIENTS:

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

PER ORDER:

Makes 1 pizza

DIRECTIONS:

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.

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