Mexican•quick
Mexican Street Corn Tostadas
Ready in only 15 minutes, these Mexican Street Corn Tostadas make for an easy lunch or quick dinner that’s also gluten free and vegetarian.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 1 15-ounce can whole kernel corn, (drained)
- 1/4 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/3 cup finely chopped cilantro
- Juice of half a lime
- 1/4 tsp salt
- 2 tbsp cotija cheese, (plus more for topping)
- 1 15-ounce can refried beans
- 8 tostada shells, (store-bought or homemade)
- chili powder to season for topping, (optional)
Instructions
- 1
In a large bowl, add corn, mayonnaise, red onion, cilantro, lime juice, salt and 2 tablespoons of cotija cheese.
- 2
Mix together with a spoon until the corn is evenly coated with all the ingredients. Set aside.
- 3
Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes, or until fully heated through.
- 4
To assemble, spread about 3 to 4 tablespoons of refried beans onto each tostada and top with a scoop or two of the street corn mixture.
- 5
Sprinkle with some cotija cheese and a dash of chili powder.
- 6
Eat up!