Mexican Street Corn French Bread Pizza.
Prep time.
15.
Cook time.
25.
Total time.
40.
Serves.
4.
All the bold, tangy flavors of classic Mexican street corn, piled onto a crispy ACE Bakery® French Loaf. Buttery chive-topped bread gets loaded with melty mozzarella and Monterey Jack, then finished with a creamy grilled corn mixture, crumbled cotija, fresh cilantro, and a kick of jalapeño and Tajín. A drizzle of spicy mayo takes it over the top—easy, shareable, and packed with flavor in every bite.
½ ACE Bakery® French Loaf1 cup shredded mozzarella1 cup shredded Monterey Jack¼ cup mayonnaise1–2 teaspoons your favorite hot sauce4 tablespoons unsalted butter, softened 2 tablespoons chopped chives½ teaspoon garlic powder½ teaspoon chili powder¼ teaspoon smoked paprikaPinch of kosher salt2 ears corn, grilled and kernels removed⅓ cup mayonnaise¼ cup sour cream1 garlic clove, gratedJuice of ½ lime½ teaspoon smoked paprika½ teaspoon chili powder½ cup cotija cheese, crumbled¼ cup cilantro, chopped1 jalapeño, thinly slicedTajín seasoning.
Heat oven to 425°F.Grill corn until lightly charred, about 8–10 minutes. Let cool, then cut kernels from the cob.In a small bowl, mix together the chive butter ingredients.In a separate bowl, stir together the corn, mayonnaise, sour cream, garlic, lime juice, smoked paprika, and chili powder. Season with salt to taste.Slice the ACE Bakery® French Loaf in half lengthwise. Spread with chive butter and top with mozzarella and Monterey Jack.Bake for 8–10 minutes, until the cheese is melted and the bread is lightly toasted.Spoon the corn mixture over the cheese and bake for 5–7 minutes more, until warmed through.Stir together the mayonnaise and hot sauce for the spicy mayo.Finish with cotija, cilantro, jalapeño slices, Tajín, and a drizzle of spicy mayo, if desired. Slice and serve warm.
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