5 from 1 vote
Tex-Mex Charred Corn, Bacon & Jalapeno Pizza
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Buttery, fluffy naan bread topped with smoky charred corn, crisp bacon, spicy jalapenos and two types of cheese.  This Tex-Mex Charred Corn, Bacon & Jalapeno Pizza is quick and easy, yet packed with fresh, fabulous flavor! 

Course: entree
Cuisine: Fusion, Mexican, Tex-Mex
Keyword: bacon, charred, cheese, corn, flatbread, grilled, jalapeno, naan, pepperjack, pizza
Servings: 4
Calories: 625 kcal
  • 2 Pieces Naan Bread
  • 1 TBS Olive Oil
  • 4 ounces Bacon – cooked and diced*
  • 2 Jalapenos – sliced*
  • 1 Ear Sweet Yellow Corn – grilled and kernels removed*
  • ¼ Cup Red Onion – diced
  • 2 Cups Pepper Jack Cheese – freshly grated (about 6 ounces)
  • ½ Cup Cojita Cheese - crumbled
  • 1 Cup Microgreens – loosely packed
  • 2 TBS Cilantro – roughly chopped
  • 1 Lime
Optional Toppings: Sliced Avocado, Pepitas, Halved Cherry Tomatoes
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray for easy cleanup.
  2. Place naan on prepared baking sheet and drizzle evenly with olive oil. Top the naan with half of the pepper jack cheese and half of the cojita. Scatter the bacon, jalapeno, corn and red onions on top. Add the remaining pepper jack and cojita. Season generously with salt and pepper.
  3. Bake 7-10 minutes or until golden brown and cheese is melted.
  4. Remove from oven and top with microgreens, cilantro and optional toppings if using. Squeeze fresh lime juice over the top, slice and serve.  Enjoy!

Recipe Notes

1. While I used naan bread for my pizza, you can use any kind of pizza dough you would like. If you are making your own dough, or using a store bought ball of pizza dough, the recipe below will yield one large pizza instead of 2 naan (individual sized) pizzas.


2. I grilled my corn for this pizza, but you can prepare your corn on the cob however you would like.  Or, you can use frozen (defrosted) corn or canned corn.

*To Char Corn: 

  1. Brush the corn all over with oil and generously season with salt and pepper.
  2. Grill, rotating every 2-3 minutes, until corn is charred all over, about 10-12 minutes total. 
  3. Remove to a clean work surface.  Set aside until cool enough to handle and then cut kernels of corn off of cob.

*To Cook Bacon:

  1. Place a medium skillet over medium heat.
  2. Add diced bacon and cook until fat is rendered and bacon is crispy.  Remove with a slotted spoon to a paper towel lined plate to drain.


3. If you don’t want your pizza to be spicy, make sure you remove the seeds and ribs from the jalapenos before adding them to your pizza. All of the spiciness of a jalapeno lives in the seeds and ribs, so you can control the spiciness by removing all, some, or none of them.


4. Cotija is a Mexican cheese and can be found at most grocery stores in the specialty cheese section. If you can’t find it, feta is a good substitution!


5. I used Mexican Micro Greens on my pizza, but any microgreens will do. If microgreens aren’t your thing or you can’t find them, arugula would be equally as delicious!



Nutrition Facts
Tex-Mex Charred Corn, Bacon & Jalapeno Pizza
Amount Per Serving
Calories 625 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 18g113%
Cholesterol 90mg30%
Sodium 1127mg49%
Potassium 208mg6%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 5g6%
Protein 26g52%
Vitamin A 660IU13%
Vitamin C 15.3mg19%
Calcium 561mg56%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.