After West Keegan, the brainchild behind Tailgate Brewery, created his infamous Thanksgiving Pizza, Pickle Pizza, and Spicy Vodka Pizza, he decided to ignore all rules of pizza civility and marry the street foods of Italy and Mexico into one delicious dish. And so the Mexican Street Corn Pizza was born. Imagine the audacity of taking a perfectly cooked crispy pizza crust, piling on corn and chicken direct from an open grill, and layering in creamy mozzarella and salty Cotija cheese. Now further imagine the hubris of enhancing that flavor with rich smoky chili powder, citrusy cilantro, and tart lime along with a generous drizzle of Crema. Now if that’s not pizza anarchy, I don’t know what is! Thanks for pushing the boundaries Wes. This is an awesome pie. That’s probably why you have seven locations.