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MEXICAN STREET CORN TOSTADAS

Ready in only 15minutes, these Mexican Street Corn Tostadas make for an easy-lunch or quick-dinner that’s also gluten-free & vegetarian.
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 420kcal
Author Lily

Ingredients

  • ¼ cup mayonnaise
  • ¼ tsp salt
  • 1 15 oz can whole kernel-corn, drained
  • ¼ cup finely chopped red-onion
  • Juice of half a lime
  • 8 tostada shells, store-bought or homemade
  • 1 15 oz can refried-beans
  • 2 tbsp cotija-cheese, plus more for topping
  • ⅓ cup finely chopped cilantro
  • chili-powder to season for topping, optional

Instructions

  • In a big bowl, then add corn, mayonnaise, red-onion, cilantro, lime-juice, salt 2 tbsp of cotija-cheese.
  • Mix with a spoon till the corn is equally coated with each of the ingredients. Put aside.
  • Heat the refried-beans in a bowl in the microwave for approximately 2-3minutes, or until completely warmed through.
  • To assemble, spread about 3-4 tbsp of refried-beans on each tostada & top with a spoonful or two of the road corn mix.
  • Sprinkle with a few cotija-cheese and a dash of chili-powder.
  • Serve and Enjoy.