Recipe | Fresh Corn, Poblano, and Cheddar Pizza

By Kiersten | Last Updated: September 19, 2017

Fresh Corn and Poblano Pizza

Fresh Corn, Poblano & Cheddar Pizza
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.
Go to Fresh Corn, Poblano, and Cheddar Pizza recipe

Fresh Corn, Poblano, and Cheddar Pizza

Prep Time:

30 minutes

Cook Time:

30 minutes

Total Time:

1 hour




  • 1 large poblano chile
  • Olive oil mister or cooking spray
  • 2 c. fresh corn kernels (about 4 ears)
  • 1/2 c. chopped green onions
  • 1 garlic clove, minced
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1/2 c. 1% low-fat milk
  • 2 large egg whites
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 c. (4 ounces) shredded sharp cheddar cheese
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 2 tbsp. chopped fresh cilantro
  • 2 tbsp. fat-free sour cream (optional)
Print recipe


  1. Preheat broiler.
  2. Place poblano chile on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning halfway through cooking time.
  3. Lower oven temperature to 425°F.
  4. Place pepper in a zip-top bag and seal; let stand 10 minutes. Carefully remove skin, seeds, and stem, then chop pepper.
  5. 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.
  6. In a large bowl, whisk together egg whites, egg, salt, and pepper. Stir in poblano pepper, corn mixture, and cheese.
  7. 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).

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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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.

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

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

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! 🙂

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!

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. 😉

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.

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.

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!

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