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Street Corn Tostadas

Course Appetizer, Main Course
Cuisine Mexican
Keyword vegetarian
Total Time 20 minutes
Servings 4
Author Christine Ma

Ingredients

Street corn

  • 2 tablespoons oil
  • 4 ears of corn shucked
  • 2 teaspoons chili powder
  • ¾ cup crumbled queso fresco plus additional for serving
  • ⅓ cup Mexican crema
  • ⅓ cup chopped cilantro
  • juice of 1 lime
  • salt

Remaining ingredients

  • 8 tostada shells
  • 2 15-ounce canned refried beans
  • 2 avocados chopped
  • 1 cup pico de gallo
  • lime wedges

Instructions

  • Heat 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 and remove from heat. Add Mexican crema, crumbled queso fresco cilantro, and the juice of 1 lime, stirring until well combined. Season corn with salt and keep warm.
  • Heat refried beans in a medium pot over medium heat, stirring frequently, until warm.
  • Assemble the tostadas. Spread refried beans on each tostada shell followed by the street corn, chopped avocado, and pico de gallo. Sprinkle extra queso fresco on top and serve with lime wedges.

Notes

You can substitute fresh corn with frozen corn or canned corn.