Chili Lime Chicken Street Corn Pizza.

There’s a recipe that lives at the intersection of summer grilling and weeknight comfort food: Chili Lime Chicken Street Corn Pizza. It borrows the smoky brightness of grilled corn, the tang of lime, and the familiar comfort of melty cheese on a crisp crust. This pizza is bright, slightly spicy, and loaded with texture—the kind of meal that makes you want another slice before you’ve finished the first.

In this post I walk you through everything: the simple yeast dough, the creamy chili-lime sauce for the corn, how to prepare the chicken and corn, and how to pull it all together for a pizza that’s as good for company as it is for a casual dinner. The ingredient list below is lean and pantry-friendly, but the flavors read like you spent hours fussing over them.

Why this pizza works

Chili Lime Chicken Street Corn Pizza balances bold and familiar: the richness of shredded chicken and melted mozzarella, the crisp sweetness of corn charred until fragrant, and a tangy, creamy lime sauce that ties it all together. Tajin (a chili-lime seasoning) layers on a citrusy heat that’s distinct without overwhelming. Crumbled cotija and fresh cilantro finish it with a tangy, herbal lift.

Ingredients

Make sure each ingredient is measured before you start. The amounts below are the source of truth for the recipe.

• 1 cup warm water
• 3 teaspoons active dry yeast
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• flour and coarse cornmeal for dusting
• 3 to 4 ears corn, grilled or roasted
• ⅓ cup mayonnaise
• 2 cups shredded mozzarella, or Italian blend cheese
• 1 cup cooked, shredded (or cubed) chicken
• 1 tablespoon tajin, chili lime seasoning, plus extra for topping
• 1 jalapeno pepper, thinly sliced
• ¼ cup crumbled cotija cheese
• fresh cilantro, for topping
• fresh lime wedges, for spritzing
• ½ cup sour cream
• 1 teaspoon freshly grated lime zest
• 2 tablespoons fresh lime juice
• kosher salt

Make-ahead notes

The dough can be made the day before and kept chilled. Grilled or roasted corn and cooked chicken are great make-ahead components—prep them earlier in the day or the day before to speed up assembly. The lime-sour cream sauce keeps well in the refrigerator for a day.

Step-by-step directions

Below are clear, stepwise instructions that follow the ingredient list as the source of truth. Read through once, then follow them in order. Keep your oven and any pans hot so the crust gets crisp and the cheese melts evenly.

1. Activate the yeast

Pour 1 cup warm water into a small bowl. Sprinkle 3 teaspoons active dry yeast over the water and stir in 1 tablespoon honey. Let sit until foamy, about 5 to 10 minutes. If the mixture does not foam, your yeast may be inactive—start over with fresh yeast.

2. Make the dough

In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn the dough onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. If the dough is too sticky, sprinkle a little more flour; if too dry, wet your hands with a teaspoon of water and continue kneading.

Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a towel. Let it rise in a warm place until doubled in size, about 1 hour.

3. Prepare the corn

While the dough rises, grill or roast 3 to 4 ears corn until kernels are slightly charred and fragrant. Let cool. Use a sharp knife to cut the kernels off the cob and place them in a bowl.

To make the creamy corn coating, add ⅓ cup mayonnaise to the bowl of kernels. Stir in 1 tablespoon tajin, chili lime seasoning, and season with a pinch of kosher salt to taste. Toss until the corn is evenly coated. Set aside.

4. Make the lime sour cream sauce

In a small bowl, combine ½ cup sour cream, 1 teaspoon freshly grated lime zest, and 2 tablespoons fresh lime juice. Stir until smooth and season with kosher salt to taste. This will be drizzled on the pizza after baking and also used to brighten the corn mixture if you like extra tang.

5. Preheat and prep the oven and pan

Place a pizza stone or a heavy baking sheet in the oven and preheat to 500°F (or as high as your oven safely allows) for at least 30 minutes so the surface is very hot. If you don’t have a stone, use the preheated baking sheet. Dust a pizza peel or an inverted baking sheet with flour and coarse cornmeal to prevent sticking.

6. Shape the dough

Punch down the risen dough and turn it onto a lightly floured surface. Using your hands, gently stretch and shape the dough into a 12-inch round (or two smaller rounds if you prefer thinner crusts). Transfer the dough to the prepared peel or inverted baking sheet dusted with coarse cornmeal for easy transfer to the oven.

7. Assemble the pizza

Evenly sprinkle 2 cups shredded mozzarella (or Italian blend) over the stretched dough, leaving a small border for the crust. Distribute 1 cup cooked, shredded (or cubed) chicken over the cheese, then spoon the seasoned corn mixture across the top. Scatter thin slices of 1 jalapeno pepper across the pizza for heat, adjusting the amount to taste.

Finish with an extra light dusting of tajin, chili lime seasoning if you like more zing.

8. Bake

Slide the pizza onto the hot pizza stone or baking sheet in the oven. Bake until the crust is golden and crisp and the cheese is bubbling, about 8 to 12 minutes depending on oven temperature and pizza thickness. Keep an eye on it—high heat cooks fast and gives the best crust.

9. Finish and garnish

Remove the pizza from the oven and immediately sprinkle ¼ cup crumbled cotija cheese over the hot pizza. Drizzle or dollop the lime sour cream sauce in an even pattern across the top. Scatter fresh cilantro and additional tajin, chili lime seasoning for a final pop. Serve with fresh lime wedges to spritz over each slice just before eating.

Tips for success

• If you prefer less heat, remove the seeds and membranes from the jalapeno before thinly slicing.
• Use a hot oven and a preheated stone or sheet to get a blistered, crisp crust—this is the single best trick for pizzeria-style results at home.
• Shredded chicken works best for even coverage; rotisserie-style cooked chicken or leftovers will save time. Ensure any pre-cooked chicken is reheated to a safe temperature before serving.
• Adjust the amount of tajin, chili lime seasoning to your taste. A light sprinkle adds brightness; more will increase tang and heat.
• For a vegetarian variation, omit the chicken and add more corn and a handful of roasted peppers or sautéed mushrooms.

Serving suggestions

Chili Lime Chicken Street Corn Pizza is great on its own but pairs beautifully with a light salad or crisp slaw to balance the richness. Offer lime wedges at the table so guests can add fresh citrus to taste. Leftovers reheat well in a hot oven or toaster oven to keep the crust crisp.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in a 375°F oven for 7 to 10 minutes to refresh the crust; avoid the microwave if you want to keep the crisp texture. The lime sour cream sauce can be kept in a sealed container for up to 48 hours—stir well before using.

Ingredient swaps and notes

If you can’t find cotija cheese, use a crumbly, tangy cheese like feta as a substitute. If you prefer a dairy-free option, use a plant-based mayo and shredded cheese alternative, and choose a dairy-free sour cream substitute for the lime sauce. Keep the lime zest and juice for the bright finish—those citrus elements are key to the flavor profile.

Final thoughts

Chili Lime Chicken Street Corn Pizza takes things you already love—grilled corn, tangy lime, melty cheese—and recombines them into something playful and craveable. It’s a crowd-pleasing weeknight star and an easy way to make dinner feel special without hours of work. Follow the steps above, keep your oven hot, and don’t skip the lime squeeze at the end. You’ll get a crisp crust, creamy tang, and a pop of charred corn in every bite.

Printable recipe

Below is a concise recipe you can follow at the counter. The steps mirror the detailed directions above for clarity and ease.

Ingredients (recap)

• 1 cup warm water
• 3 teaspoons active dry yeast
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• flour and coarse cornmeal for dusting
• 3 to 4 ears corn, grilled or roasted
• ⅓ cup mayonnaise
• 2 cups shredded mozzarella, or Italian blend cheese
• 1 cup cooked, shredded (or cubed) chicken
• 1 tablespoon tajin, chili lime seasoning, plus extra for topping
• 1 jalapeno pepper, thinly sliced
• ¼ cup crumbled cotija cheese
• fresh cilantro, for topping
• fresh lime wedges, for spritzing
• ½ cup sour cream
• 1 teaspoon freshly grated lime zest
• 2 tablespoons fresh lime juice
• kosher salt

Directions (condensed)

1. Activate yeast: Combine 1 cup warm water, 3 teaspoons active dry yeast, and 1 tablespoon honey. Let foam 5–10 minutes.
2. Make dough: Mix 2 ½ cups all-purpose flour and 1 teaspoon salt. Add yeast mixture and 1 tablespoon olive oil. Knead until smooth, then let rise in an oiled bowl until doubled, ~1 hour.
3. Prepare corn: Grill or roast 3–4 ears corn, cool, and cut kernels from cob. Toss kernels with ⅓ cup mayonnaise and 1 tablespoon tajin; season with kosher salt.
4. Make sauce: Stir together ½ cup sour cream, 1 teaspoon lime zest, and 2 tablespoons lime juice; season with salt.
5. Preheat oven to 500°F with a pizza stone or heavy baking sheet inside. Dust a peel with flour and coarse cornmeal.
6. Shape dough into a 12-inch round on the dusted peel. Top with 2 cups shredded mozzarella, 1 cup cooked chicken, the seasoned corn, and sliced jalapeno. Sprinkle extra tajin if desired.
7. Bake on the preheated surface until crust is golden and cheese bubbles, 8–12 minutes.
8. Remove from oven; top with ¼ cup crumbled cotija, drizzle lime sour cream, scatter fresh cilantro, and serve with lime wedges.

Enjoy each slice of Chili Lime Chicken Street Corn Pizza hot from the oven with a bright lime spritz. This is one of those recipes that’s easy to customize and impossible not to love.