I love corn. There are so many different ways you can cook, process and serve corn. Corn tortillas, corn on the cob, corn puree, corn soup, I mean the possibilities are endless. Did you ever watch the movie, “Interstellar”? In the movie, Earth has been taken over by a never-ending dustbowl preventing fruits and vegetables from growing, except for corn. I just might be the only person who wouldn’t get sick of eating corn every day all day (but please don’t let this actually happen!). I mean, if it’s prepared like how it is in today’s meal as street corn tostadas, you really can’t complain. Seasoned with cotija, chili, and lime and served with beans, avocado, and tomatoes on a crispy tostada shell, this is one satisfying meal that’s ready in a cinch.

Serves 4

Street Corn Tostadas


20 minTotal Time

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Ingredients

    Street corn
  • 1 tbsp oil
  • 6 ears corn, shucked
  • 1 tbsp chili powder
  • 1/3 cup cotija, crumbled
  • 1/3 cup cilantro, chopped
  • juice of 1 lime
  • salt
  • Remaining ingredients
  • 8 tostada shells
  • 1 15-ounce canned refried beans
  • 4 avocados, sliced
  • 1 cup tomatoes, chopped
  • lime wedges

Instructions

  1. Cut the corn off the cob. Heat 1 tbsp oil in a large saute pan over medium-high heat. Add the corn and cook until lightly charred, about 5 minutes. Season with chili powder, cotija, cilantro, juice of 1 lime, and salt.
  2. Assemble the tostadas. Spread refried beans on each tostada shell followed by the street corn, sliced avocado, and chopped tomatoes. Sprinkle extra cotija on top and serve with lime wedges.
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**Helpful tips and common mistakes

I’m throwing a quick recipe at you today because let’s face it, it’s summertime and no one wants to spend all day cooking in a hot kitchen. To make these street corn tostadas, all you have to do is cook the corn, reheat some beans, and chop some vegetables. These are made vegetarian but you can easily add chicken, pork, beef, really any protein. A quick tip whenever you cook corn: season with salt after it’s done. If you season while the corn is cooking, whether you are boiling or sauteing them, the salt will draw out the water in the corn. The water in the corn is what makes it naturally sweet so you don’t want that to evaporate.

Saute the corn until lightly charred and season with chili powder, cotija, cilantro, and lime. You can play around with the amount, adding more chili powder for extra spiciness or more lime for more tang.

I personally like my street corn tostadas with refried beans but braised pinto or black beans would also work. Spread the beans on the tostada, top with the corn, avocado, tomato, and an extra squeeze of lime and dinner is served! Quick, easy, and oh so delicious!

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.