This Taco Pizza with Carne Asada and Roasted Corn is sure to become a family favorite. Try it now while corn is in season!
Corn on the cob reminds me of family barbecues and screams summer! I was so excited for corn season this year, as I was inspired to make this deliciously easy Carne Asada and Roasted Corn Taco Pizza.
Bold Tex-Mex flavors like roasted corn, char-grilled beef, mozzarella cheese, black beans, tomatoes, and bell peppers will delight your tastebuds. Add cilantro for an extra pop of flavor and jalapeño slices for spice. This taco pizza recipe is sure to satisfy both your taco and pizza cravings all at once.
Carne Asada is one of my favorite ways to eat beef. I love it in tacos, enchiladas, nachos, even with french fries. This Carne Asada Taco Pizza is yet another delicious way to enjoy it. I like to marinate mine with a special blend of orange, lime, garlic, and my secret ingredient, tequila!
The trick is to marinate the beef for at least two hours to impart maximum flavor. And if you have access to a grill, that’s the best way to cook it. There is something so delicious about seared marks on beef. Yum!
Corn on the cob
Now that summer is in full swing and corn is everywhere, I was excited to pair it with one of my favorite meats on a yummy taco pizza. At my local King Soopers grocery store they set out a large garbage bin next to the corn on the cob bin.
It makes it very convenient to shuck the corn before you take it home. When I buy a lot of corn I’d rather leave the mess in the garbage can at the store rather than shucking the corn in my kitchen. All those husks take up a lot of space!
I took a poll on my insta-stories and asked if you prefer to shuck corn at the store or at home and it seems that most people shuck corn at home. I’m wondering if it is because your store does not offer the option to shuck in the store? I love that King Soopers has the option.
King Soopers and City Market locations also sell corn already shucked for the customer’s convenience. This means you have the option to buy it already shucked and packaged together, shuck it yourself in-store, or take some corn on the cob home and shuck at home.
Charring the corn
Roasting corn until it is blackened, or charred, adds so much depth of flavor. You can do it on your grill outside, but I prefer to roast them on my stovetop over an open flame. It’s so easy to get that lovely charred flavor. And as a bonus, there’s no dishes to wash up when you’re done!
Simply put your shucked corn on the cob on your cooktop grate, turn on the flame and watch the magic happen! As soon as one side becomes dark, use your tongs to flip the cob. You want that lovely flavor on as many kernels as possible.
TIP: If you don’t have access to either a grill or a gas stove, you can achieve a similar effect by using your oven’s broiling function. Just lay the corn on a baking sheet and put your oven rack as high as it will go. Turn your oven to broil and wait for the corn to get charred on top, flipping it as often as necessary to get all sides of the corn nicely colored.
Assembling the pizza
Once you’ve roasted the corn and cooked your carne asada to a perfect medium rare, you’re basically done. I love using Wewalka’s pre-made pizza dough, canned black beans, pre-shredded mozzarella, and store bought pizza sauce for convenience.
Assembling and baking the carne asada pizza is so simple. Preheat your oven to 425F. Line a baking sheet with parchment paper and unroll the pizza dough. Spread the pizza sauce evenly over the top. Drain the black beans and scatter them. Then pile on all the yummy toppings except your cilantro.
Bake for 15 or so minutes, until the crust is golden brown and the cheese is bubbly delicious. Top with fresh cilantro and enjoy!
Carne Asada and Roasted Corn Taco Pizza
- 4 tablespoons melted butter
- 1 lime, juiced
- 1 orange, juiced
- 2 ounces tequila
- 2 cloves garlic, finely chopped
- ¼ cup chopped fresh cilantro
- ½ cup sliced red onion
- 1 ½ to 2 pounds flat iron steak, flap steak, or skirt steak
- Kosher salt and freshly ground black pepper
- 1 package pizza dough, recommend Wewalka Classic Pizza Dough
- 3/4 cup pizza sauce
- 1 6 ounce package Simple Truth mozzarella cheese, shredded
- 1 15 ounce can Simple Truth black beans
- 2 roasted corn on the cob, sliced from the cob
- 1 green bell pepper, thinly sliced
- 1 tomato, sliced
- 1 jalapeño, sliced (optional)
- In a bowl, combine the butter, lime juice, orange juice, tequila, garlic, cilantro, and onion and mix well.
- Place steak in a large Ziploc bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat a grill or grill pan to high. Remove the steak from the plastic bag and season with salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.
- Preheat oven to 425°F.
- Unroll refrigerated pizza dough and place with parchment paper onto baking sheet. Spread pizza sauce evenly over top of crust and top with cheese, black beans, sliced carne asada, roasted corn, bell peppers, tomatoes, and jalapeño, if using.
- Bake for 15 to 18 minutes until crust is golden and cheese is bubbly. Top with fresh cilantro. Slice and serve.
Photography by Jenna Sparks
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Originally published: June 2018.