Corne Asada Pizza

Recipe by Johnny Gilbert, Pizza Tree, Columbia, Missouri

For the Corn Purée

Corn Purée -- Corne Asada Pizza
Recipe type: Sauce
  • ½ pound unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup red onion (rough brunoise)
  • 2 pounds sweet corn
  • 1 cup vegetable stock
  • 1 cup heavy whipping cream
  • ¼ cup lime juice
  • Dash of paprika for color
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  1. In a medium stockpot over medium heat, add vegetable oil and red onions.
  2. Stir regularly until the onions are soft. Do not allow them to brown at all.
  3. Add the butter, allow to melt and add corn. Stir to coat.
  4. Cook over medium heat until the corn is heated through.
  5. Add lime juice and vegetable stock. Stir to combine. Bring to a boil.
  6. Add cream, salt, black pepper and paprika to pot. Bring to near boil.
  7. Reduce heat to low and simmer for 15 minutes.
  8. Remove from heat.
  9. Pureé as smooth as possible with the immersion blender.
  10. Cool in an ice bath until the pureé has fallen to 60 F.
  11. Refrigerate as needed.


For the Carne Asada

Carne Asada -- Corne Asada Pizza
  • 2 pounds flank steak
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • ¼ cup paprika
  • 1 tablespoon dried thyme
  • 2 tablespoon kosher salt
  • 2 tablespoon dried chilies (ground)
  • 6 cloves garlic minced
  • 1 tablespoon brown sugar
  • 2 ounces vegetable oil
  • 1 cup orange juice
  • 4 ounces lime juice
  1. Combine all ingredients except steak. Stir well to combine.
  2. Tenderize flank steak if that tool is available.
  3. Marinate steaks in mixture for 3 hours.
  4. Grill steaks over high heat until seared on the outside and very rare (120 F) internally.
  5. Let stand and cool in its own juices.
  6. When cool enough to handle, cut into ¼ inch cubes.
  7. Freeze what you don't use immediately.


For the Corne Asada Pizza

Corne Asada Pizza
  • 12-inch crust
  • ¾ cup of corn puree (recipe above)
  • 8 ounces of cut flank steak (recipe above)
  • 2 ounces of mozzarella
  • 2 ounces of white cheddar cheese
  • 2 ounces of crumbled queso fresco
  • ¼ cup pico de gallo
  • Chopped cilantro
  • 1 lime, cut into wedges
  1. On a 12-inch crust, spread ¾ cup of corn puree with a rubber spatula on to crust.
  2. Add 8 ounces of cut flank steak.
  3. Top with 2 ounces of mozzarella, 2 ounces of white cheddar cheese, and 2 ounces of crumbled queso fresco.
  4. Bake until it’s golden brown.
  5. Finish with your favorite pico de gallo, chopped cilantro and lime wedges