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.

Ready in only 15 minutes, these Mexican Street Corn Tostadas made with canned corn, cotija cheese and chopped cilantro make for an easy lunch or quick dinner that's also gluten free and vegetarian.

Something pretty ah-mazing happened this past week.

A few things actually.

These Mexican Street Corn Tostadas happened. Duh.

I got a new kitty cat!

One of my besties got engaged.

It’s almost Halloween and I’m pretty sure I know what I want my costume to be. (That’s if I actually find somewhere to wear my costume, but that’s besides the point.)

There is no number five. I’m just getting a little carried away. I love numbered lists!

Okay, let me bring it down a notch and start from the top.

MEXICAN STREET CORN TOSTADAS

Author: Isabel Eats

PREP TIME: 15 minsTOTAL TIME: 15 minsSERVINGS: 4

INGREDIENTS

1 15-oz 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-oz can La Preferida Organic Refried Beans

8 corn tostadas

chili powder to season for topping, optional

INSTRUCTIONS

In a large bowl, add corn, mayonnaise, red onion, cilantro, lime juice, salt and 2 tablespoons of cotija cheese.

Mix together with a spoon until the corn is evenly coated with all the ingredients. Set aside.

Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes, or until fully heated through.

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.

Sprinkle with some cotija cheese and a dash of chili powder.

Eat up!

Recipe adapted from MEXICAN STREET CORN TOSTADAS

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