Dewey’s Mexican Street Corn-Inspired Pizza is Back

The creamy, tangy Mexican corn on the cob known as Elote offers flavors that pair perfectly with the last days of summer. Sure, you can grill it up yourself (and we have a solid recipe from chef Eric Williams on how to do just that) or you could order it up at one of Cincinnati-based Dewey Pizza’s 27 locations, including 15 shops in Cincinnati, Cleveland, Columbus, Akron and Dayton. 

On Aug. 5, Dewey’s Pizza brought back its Elote pizza, a fan-favorite seasonal pie that blends the flavors of the classic Mexican street food. The pizza is created on a base layer of olive oil and mozzarella cheese. Then, it’s smothered with poblano peppers, red onions, queso fresco crumbles and, of course, the star of the show — fresh corn hand shucked and roasted in-store each day. The pie is topped with Dewey’s special house-made Tajin crema sauce and fresh cilantro pieces, a process that makes each slice the perfect, creamy combination of sweetness, spice and zest.

The Elote pizza is only available for three short weeks, so stop by a Dewey’s Pizza location between now and Aug. 26 to give it a try 

For more information about the Elote pizza or Dewey’s Pizza, visit deweyspizza.com.