Grilled Corn & Ranch Pizzas

July  9, 2018
3 Ratings
Photo by Ty Mecham
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Makes 4 individual pizzas
Author Notes

Corn, when grilled like this, gets chewy and inexplicably sweeter. Basil adds a floral note. But the real clincher is the masochistic drizzle of ranch dressing (especially Hidden "Vale/Dell/Glen/Geologic Window"), which picks everything up and works surprisingly well with the cheesy corn. —Eric Kim

Test Kitchen Notes

Featured in: Corn & Ranch on Pizza? Here's Why It Works. —The Editors

What You'll Need
  • 2 pounds store-bought pizza dough, divided into 4 balls
  • 4 tablespoons olive oil
  • 4 tablespoons bottled ranch dressing, especially Hidden Valley, plus more for drizzling at the end
  • 8 ounces shredded mozzarella
  • 2 cobs fresh corn, kernels cut off
  • 1 handful fresh basil leaves, torn with your hands
  • 1 handful ricotta salata or crumbled feta, optional
  1. Heat a grill over medium-high heat.
  2. Roll out each ball of pizza dough into about 8-inch rounds. (I like to do this with my hands, holding the dough by the edges and letting it hang down, i.e. letting gravity do the work, rotating and stretching until thin all the way around.) For each round, brush both sides lightly with the olive oil. Par-cook on the grill, about 60 seconds per side.
  3. Top with (in this order): a thin layer of ranch dressing (about 1 tablespoon each), mozzarella, and then corn. Grill again, covered, until the cheese is melted and the dough is cooked through.
  4. Off the grill, garnish with the fresh basil, ricotta salata, and a zig-zag drizzle of ranch.

See what other Food52ers are saying.

  • linda
  • Susan Carlson
    Susan Carlson
  • FrugalCat
  • Eric Kim
    Eric Kim
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

7 Reviews

linda July 15, 2023
Delish and so simple! We enjoyed also adding a drizzle of balsamic glaze! I mixed feta & different and summer fresh! THANK YOU
Jacqueline September 5, 2018
Your recipes have been kicking butt recently Eric. I've tried lots and they all are fabulous. This one is on the menu for this week!
Eric K. September 8, 2018
Jacqueline, that makes me so happy. Thank you for trying them!
Susan C. July 29, 2018
Really enjoyed this pizza! We grilled the corn first before cutting it off the cob. The addition of ricotta on top was great! Will definitely make it again!
Eric K. July 29, 2018
Yay! Thanks for the feedback, Susan. And great idea grilling the corn first; love that texture.
FrugalCat July 12, 2018
I used parsley (flat leaf) instead of basil and it came out great.
Eric K. July 12, 2018
Ah, glad you liked it. It really is easier than it sounds, huh?