Name: Mexican Street Corn Tostadas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 corn tortillas (6-inch diameter); 4 ears fresh corn, husked and kernels removed (about 3 cups); 2 tablespoons vegetable oil, plus extra for brushing tortillas; 1/2 cup Mexican crema or sour cream; 1/4 cup mayonnaise; 1 tablespoon lime juice, plus lime wedges for serving; 1 teaspoon chili powder, plus more for garnish; 1/2 teaspoon ground cumin; 1/2 cup crumbled cotija cheese (or feta cheese); 1/4 cup finely chopped red onion; 1/4 cup chopped fresh cilantro; 1 jalapeño pepper, finely diced (seeds removed for less heat)

Instructions

Prepare the tostada shells

Preheat the oven to 400°F (200°C). Lightly brush both sides of each tortilla with vegetable oil. Arrange them in a single layer on two baking sheets. Bake for 10-12 minutes, flipping halfway through, until golden and crisp. Remove from oven and set aside.
Cook the corn

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until slightly charred and tender, about 8-10 minutes. Transfer to a large bowl and let cool slightly.
Make the cream sauce

In a small bowl, whisk together the Mexican crema or sour cream, mayonnaise, lime juice, chili powder, and ground cumin until smooth. Set aside.
Assemble the tostadas

Spread about 1 tablespoon of the cream sauce on each tostada shell. Divide the charred corn evenly among the tostadas, then sprinkle each with cotija cheese, red onion, cilantro, and jalapeño.
Garnish and serve

Dust the tostadas with a little more chili powder. Serve immediately with lime wedges on the side for squeezing over the top. Enjoy while the tostadas are still crisp.

Mexican Street Corn Tostadas

Ingredients

Instructions

Nutritional Information