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    Oh My Veggies » Vegetarian Recipes

    Fresh Corn, Poblano, and Cheddar Pizza

    Published: Jul 24, 2020 · by Nicole · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Fresh Corn, Poblano & Cheddar PizzaThis vegetarian Fresh Corn, Poblano, and Cheddar Pizza is perfect for summer get-togethers. In this recipe, sweet corn meets smoky roasted poblano pepper.

    Rockin' Recipes

    I'm a recipe hoarder. I subscribe to a bunch of cooking magazines and cut out recipes pretty liberally. Because I have so many recipes saved, a recipe has to really rock my socks if I'm going to make it again. It can't just be good, it has to be good.

    Fresh Corn for Pizza
    The first time I made this Fresh Corn, Poblano, and Cheddar Pizza recipe from Cooking Light, we loved it so much that we made it again the next week. And now, 7 years later, it's become a summer tradition of ours. As soon as I start seeing fresh corn at the farmers market or grocery store, I make this pizza. And then I'll make it every few weeks for as long as corn is in season. LIke I said, it's rare that I make the same recipe more than once, but this pizza is one that we never get tired of. In fact, I'm pretty confident that if you try it, it will be your new summer tradition too.

    Fresh Corn and Poblano Pizza

    Fresh Corn, Poblano, and Cheddar Pizza

    Sweet corn meets smoky roasted poblanos in this summer pizza recipe. Slightly adapted from Cooking Light's
    Roasted Fresh Corn, Poblano, and Cheddar Pizza.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Fresh Corn, Poblano, and Cheddar Pizza, summer pizza recipe, vegetarian pizza recipe
    Servings: 6 servings
    Calories: 327kcal
    Author: Oh My Veggies

    Ingredients

    • 1 large poblano chile
    • olive oil mister or cooking spray
    • 2 cup fresh corn kernels about 4 ears
    • ½ cup chopped green onions
    • 1 garlic clove minced
    • 1 medium zucchini quartered lengthwise and sliced
    • ½ cup 1% low-fat milk
    • 2 large egg whites
    • 1 large egg
    • ½ tsp salt
    • ¼ tsp Black Pepper
    • 1 cup 4 oz shredded sharp cheddar cheese
    • 1 13.8 oz can refrigerated pizza crust dough
    • 2 tbsp chopped fresh cilantro
    • 2 tbsp fat-free sour cream optional
    US Customary - Metric

    Instructions

    • Preheat broiler.
    • Place poblano chile on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning halfway through cooking time.
    • Lower oven temperature to 425°F.
    • Place pepper in a zip-top bag and seal; let stand 10 minutes. Carefully remove skin, seeds, and stem, then chop pepper.
    • Heat large skillet over medium-high heat. Coat pan with oil or cooking spray. Add corn, green onions, garlic, and zucchini; sauté 2 minutes or until just beginning to brown. Stir in milk; cook over medium heat 3–4 minutes or until liquid has almost evaporated. Cool slightly.
    • In a large bowl, whisk together egg whites, egg, salt, and pepper. Stir in poblano pepper, corn mixture, and cheese.
    • Unroll pizza dough onto parchment paper. It should form a 13 x 8 inch rectangle; if it doesn't, use your hands to shape it into one. Spread corn mixture over dough, leaving a 1-inch border. Fold edge of dough over corn mixture. Bake for 12–15 minutes or until set. Sprinkle with cilantro and serve with sour cream (if using).

    Nutrition

    Serving: 1slice of pizzaCalories: 327kcalCarbohydrates: 47gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 840mgPotassium: 371mgFiber: 3gSugar: 11gVitamin A: 607IUVitamin C: 27mgCalcium: 185mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    This post was originally published on 27 July 2011.

    « Panera-Style Tomato and Mozzarella Panini
    Vegan Zucchini Bread (Gluten Free too!) »

    Vegetarian Recipes corn, main dishes, pizza, summer, zucchini

    Reader Interactions

    Comments

    1. blueviolet says

      July 27, 2011 at 1:54 pm

      What a cool twist on pizza. Sounds delicious!

      Reply
    2. April says

      July 27, 2011 at 2:47 pm

      That sounds really yummy!

      Frugally Green Mom

      Reply
    3. Texas Type A Mom says

      July 27, 2011 at 10:06 pm

      I didn't realize how hungry I was until I read this post. Now I have an uncontrollable urge for pizza but don't have the ingredients for this.

      Reply
    4. BKWilliams says

      July 28, 2011 at 1:26 am

      WOW! This sounds so good. Fresh corn is on sale at our store this week! Thank you for sharing something new to fix!

      Reply
    5. ElfRenee says

      July 29, 2011 at 2:46 am

      Sounds really yummy! I love pizza!

      Reply
    6. BEadECLECTIC says

      August 02, 2011 at 12:54 pm

      This sounds like a fantasticly complimentary combo of flavors! I have tons of recipes too... Sometimes it takes me years to try them.

      Reply
    7. ATasteOfMadness says

      June 07, 2012 at 2:41 pm

      This looks perfect! I could definitely eat this every week 😉

      Reply
      • Kiersten says

        June 08, 2012 at 7:17 am

        I think I could have it twice a week even! 🙂

        Reply
    8. Erika - The Teenage Taste says

      June 07, 2012 at 9:42 pm

      This pizza just screams Summer and I'm hearing it loud and clear! Yum! 😀

      Reply
      • Kiersten says

        June 08, 2012 at 7:23 am

        Yeah, when I can start making this pizza that's when it starts feeling like summer. 🙂

        Reply
    9. Caitlin says

      June 09, 2012 at 8:31 am

      This sounds delicious. What's the purpose of the eggs? Could I make the pizza without them?

      Reply
      • Kiersten says

        June 09, 2012 at 8:47 am

        The eggs hold everything together. You could definitely try making the pizza without them though--omit the milk too and remove from heat once the veggie mixture has started to brown. If you make it that way, come back and let me know how it turned out! 🙂

        Reply
        • Caitlin says

          June 09, 2012 at 10:42 am

          Great, thank you! 🙂

          Reply
    10. Kelly says

      June 09, 2012 at 9:24 am

      This recipe was a tear-out of mine too and is still in heavy summer rotation. I can't believe it's been seven years!

      Reply
      • Kiersten says

        June 10, 2012 at 8:42 am

        I couldn't either! When I saw that date on the Cooking Light website and realized I've been making it that long, I couldn't help but feel a little bit old. 😉

        Reply
    11. Christina Queen says

      March 11, 2013 at 11:48 am

      Does this taste like a "breakfast pizza" due to the eggs? Has anyone successfully omitted the eggs?

      Reply
      • Kiersten says

        March 13, 2013 at 3:46 pm

        No, I don't think it tastes like a breakfast pizza. I've never made it without the eggs and I haven't heard from anyone else saying that they have, but I think the recipe would work out fine if you omitted the milk too.

        Reply
    12. Dana Scott says

      July 26, 2013 at 9:05 pm

      I made this tonight for supper, and it was really good! My crust got a little dark on the bottom though. I used the Pillsbury thin crust for my pizza dough. Next time I might make it in a glass pyrex cake pan, which may help prevent the bottom of the pizza crust from over browning. I've made several quiches and breakfast pizzas that way, so I think it might work. This would also be a good recipe for breakfast or brunch as well.

      Reply
      • Kiersten says

        July 28, 2013 at 7:54 pm

        It's definitely a great breakfast recipe! I haven't had a problem with the crust getting too dark, but making it in a Pyrex dish would have the added benefit of catching any of the egg mixture if it runs off!

        Reply
    13. opal says

      August 03, 2020 at 11:49 am

      4 stars
      Great taste! A little “eggy” for what I was looking for. I’ll try less eggs next time. But there will be a next time! ?

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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