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.
Servings: 4
Ingredients
- 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
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!
Nutrition
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