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Mexican Street Corn Tostadas
Prep Time:
15
minutes
mins
Total Time:
15
minutes
mins
Servings:
4
Author:
Isabel Orozco-Moore
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.
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:
2
tostadas
|
Calories:
420
kcal
|
Carbohydrates:
49
g
|
Protein:
11
g
|
Fat:
20
g
|
Potassium:
145
mg
|
Fiber:
10
g
|
Vitamin A:
350
IU
|
Vitamin C:
4.1
mg
|
Calcium:
90
mg
|
Iron:
3.8
mg