Quarantine Eats: Elote Pizza

3 ears fresh corn, shucked
1 pound fresh prepared pizza dough
All-purpose flour, for work surface
2 tablespoons olive oil
8 ounces low-moisture part-skim mozzarella cheese, shredded (2 cups)
1 tablespoon Everything but the Elote seasoning (Trader Joe's)
1/4 cup sour cream
1 tablespoon fresh lime juice (from 1 lime)
1 1/2 ounces Cotija cheese, crumbled (1/3 cup)
Lime wedges

1 - Place pizza stone in oven. Preheat oven to 500°F. Heat a grill pan over high; coat with cooking spray. Add corn to pan. Cook, turning occasionally, until charred, 8 to 10 minutes. Remove from heat; cool 5 minutes. Cut kernels from corn cobs, and mix in the Elote seasoning. 

2 - Roll dough out on a lightly floured surface into a 14-inch circle. Brush with oil. Top with mozzarella, leaving a 1-inch border. Top with corn mixture.  Bake at 500°F until cheese is bubbly and crust is golden, 10 to 12 minutes.

3 - Meanwhile, stir together sour cream and lime juice.

4 - Remove pizza from oven. Drizzle evenly with sour cream mixture. Sprinkle with cotija and a tittle more Everything but the Elote seasoning. Slice and serve with lime wedges.

Recipe adapted from Southern Living