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Corn on a pizza? Absolutely! This roasted poblano and corn pizza proves the combination, featuring midly spicy peppers, sweet corn, and mozzarella cheese.

Poblano and corn pizza

Already the cicadas are humming, the state fair is at its peak, and corn and poblano peppers have appeared at the farmers’ market–meaning, it’s late August. The summer has flown by, and kids are already back to school (each year it comes sooner and sooner, it seems!). Change is in the air, and we’re feeling it with our announcement that we’ll be adopting a little one sometime in the future, which is incomprehensible and exciting all at once. Thank you so much for your kind thoughts and notes–they mean so much to us! Keep reading for this poblano and corn pizza recipe.

Related: Homemade Pizza for Beginners

Roasted poblano peppers and corn

Seasonal cooking and craving corn

Late August and September give me a craving for corn, which is natural here in Indiana. It’s interesting to think that just a few years back, when I couldn’t have told you the time I should be craving any food. Growing up, we ate peaches and corn in the summer–but we also ate them in the winter if we wanted, along with strawberries and tomatoes and all sorts of seasonal foods.

When I started getting into seasonal cooking, I realized there was a reason we ate foods at certain times; not for tradition sake, but because that’s when they were at their peak. And I must admit, as much as people knock food blogs, a lot of what I know about seasonality has come not only from the farmer’s market but from food blogs. I learned that when all my favorite blogs started posting squash recipes, it was time for fall. And when they were talking up asparagus and ramps and strawberries, it was spring. And corn and poblanos? Well, that means it’s almost September.

Roasted poblano and corn pizza

How to make roasted poblano & corn pizza

This poblano and corn pizza recipe is similar to our poblano and corn calzones, but it’s in pizza form, so it’s even easier. Corn on pizza, you say? Yes, yes, yes! The combination of roasted poblano pepper, sweet with only a hint of spice, and roasted corn is to die for. Add that with melty mozzarella cheese, and it’s a match made in heaven.

Instead of using traditional pizza dough, this poblano and corn pizza uses naan for an even simpler take. But you can use standard pizza dough if you have the time, which is even tastier. It’s a perfect late summer meal to enjoy those fleeting last moments of al fresco eating.

Poblano and Corn Pizza

Looking for pizza recipes?

These poblano and corn pizzas are one of our favorite quick pizzas we’ve made. Here are a few of our other favorite pizza recipes:

Healthy dinner recipes

This recipe is…

This poblano and corn pizza recipe is vegetarian.

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Roasted Poblano and Corn Pizza

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


Corn on a pizza? Absolutely! This roasted poblano and corn pizza proves the combination, featuring midly spicy peppers, sweet corn, and mozzarella cheese.


  • 4 small poblano peppers
  • 3 cobs corn
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • 4 pieces naan bread or 2 pizza dough
  • 1/4 red onion
  • 2 cups mozzarella cheese


  1. If making homemade dough, follow the instructions in our Veggie Pizza recipe for dough preparation and pizza baking instructions. The recipe for naan pizza is below.
  2. Preheat oven to 450°F.
  3. Cut the poblano peppers into strips. Cut the corn off the cob. In a bowl, mix the peppers and corn with the olive oil and the cumin, oregano, garlic powder, chili powder, and kosher salt. Line a baking sheet with parchment paper, and place the vegetable mixture on top. Roast for 25 minutes until tender, stirring occasionally.
  4. While the vegetables roast, dice the onion.
  5. When ready to bake, place naan directly on the oven grate and pre-bake 3 minutes per side (6 minutes total), until crisp.
  6. Remove the naan and spread each with mozzarella cheese, then top with roasted vegetables and red onion. Sprinkle lightly with kosher salt. Bake for 5 minutes directly on the oven grate, on a pizza stone or on a baking sheet, until the cheese is melted. Slice and serve immediately.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Corn Pizza, Roasted Poblano Pizza, Roasted Poblano Recipes, Poblano Peppers, Corn on Pizza, Recipes with Corn

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. I could eat all four of these myself. They look incredible. And such apt words on seasonality and food blogs — I am so with you, the food blog world has taught me so very much about seasonal ingredients! This post included. These pizzas are late-summer perfection.

  2. I made this last week (sans red onion), and loved it! Baking the poblanos & pairing it with the spices, really brought out a nice, smoky flavor. Plus, it was super easy to put together.