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.
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4.47 from 79 votes

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 Time15 mins
Total Time15 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 420kcal
Author: Isabel Eats


  • 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 teaspoon salt
  • 2 tablespoons 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


  • 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!


Nutrition Facts
Mexican Street Corn Tostadas
Amount Per Serving (2 tostadas)
Calories 420 Calories from Fat 180
% Daily Value*
Fat 20g31%
Potassium 145mg4%
Carbohydrates 49g16%
Fiber 10g40%
Protein 11g22%
Vitamin A 350IU7%
Vitamin C 4.1mg5%
Calcium 90mg9%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 2tostadas | Calories: 420kcal | Carbohydrates: 49g | Protein: 11g | Fat: 20g | Potassium: 145mg | Fiber: 10g | Vitamin A: 350IU | Vitamin C: 4.1mg | Calcium: 90mg | Iron: 3.8mg