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5 from 1 vote

Grilled Corn and Chipotle Pesto Pizza with Queso Fresco

Loaded with grilled onions, grilled red peppers, grilled jalapeño peppers and grilled corn, chipotle pesto (amazing!) and a whole lot of cheese. Hey, what's a pizza without cheese??
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 Servings
Calories: 926kcal


Chipotle Pesto

Pizza + Toppings

  • 1 batch of [your favorite pizza dough |https://www.halfbakedharvest.com/whipped-feta-and-roasted-jalapeno-greek-pizza/]
  • 3 ears of corn husked
  • 1 red pepper
  • 1 onion peeled and quartered
  • 2 jalapeno peppers
  • 1 tablespoon olive oil
  • 1 tablespoon butter softened
  • 1 glove garlic minced or grated
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups sharp cheddar cheese freshly grated
  • 8 ounces queso fresco crumbled
  • 1 1/2 cups cheery tomatoes quartered
  • 1 avocado diced
  • fresh cilantro for garnish


  • Prepare dough 1-2 hours ahead of time. Preheat grill to the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with pepper. Wrap each in a square of aluminum foil, just so there is one layer covering the corn. Brush the red pepper, onion and jalopeno peppers with olive oil and a sprinkle of salt. Wrap the onion in a sheet of foil just like you did for the corn. Grill for about 5 minutes each “side”. Rotating the corn 4-5 times, the onion 3 times and pepper 2 times during grilling. I grilled the corn and onion for a total of 30 minutes and I took the peppers off the grill after the first 15 minutes.
  • While the corn onions and peppers are grilling make the pesto. In the bowl of a food processor combine the chipotle peppers, cilantro, basil, pine nuts and garlic. Pulse until combined and add the crumbled queso fresco. With the machine running stream in the olive oil and then season with salt and pepper.
  • Remove the peppers from the grill, when the corn and onions are ready remove those. Allow the vegetables to cool 5 minutes. Combine the butter, garlic, smoked paprika, salt and pepper in a medium size bowl. Peel the skin away from the peppers and de-seed the red pepper and the jalopeno pepper - if desired. Slice the peppers and onion into thin strips. Using a knife cute the corn away from the husk and toss in the bowl with the paprika butter.
  • Preheat oven to 400 degrees F.
  • Divide the dough in half and place each portion of dough on baking sheets (or pizza peel or pizza stone) and form into the shape you desire. Or you can also make one large pizza. Evenly spread the pesto over top of both pizzas and then place the red pepper and onion over top both pizzas. Evenly distribute the cheddar cheese between both pizzas and then add the corn to both. Top each pizza with 1 jalapeno pepper and and an even amount of queso fresco.
  • Bake for 25-30 minutes, until cheese is golden and bubbly. Remove and cover each pizza with the chopped cherry tomatoes, diced avocado and frech cilantro.
  • You can also make this pizza using the [cast iron skillet method |https://www.halfbakedharvest.com/green-olive-pesto-pizza-with-roasted-red-peppers-and-feta-stuffed-crust/].


Calories: 926kcal | Carbohydrates: 76g | Protein: 37g | Fat: 72g | Saturated Fat: 25g | Cholesterol: 101mg | Sodium: 1495mg | Potassium: 895mg | Fiber: 8g | Sugar: 17g | Vitamin A: 3255IU | Vitamin C: 74mg | Calcium: 743mg | Iron: 5.2mg