These Mexican Street Corn Tostadas make for an easy lunch or quick dinner that’s also gluten free and vegetarian. Ready in only 15 minutes.
Like the name suggests, Mexican street corn is usually sold in little food stands along streets in Mexico where there’s lots of tourists and pedestrians walking around. It’s often sold on the cob or in a cup and is slathered in mayo, cotija cheese, chili powder and herbs and spices. It may sound a little weird if you’ve never had it before, but trust me, as soon as you try it, you’ll get over it. It’s dammmmnnnn good.
Mexican street corn + La Preferida Organic Refried Beans + one crunchy tostada = heaven in my mouth.
1 15-oz 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 tsp salt
2 tbsp cotija cheese, plus more for topping
1 15-oz can La Preferida Organic Refried Beans
8 corn tostadas
chili powder to season for topping, optional
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.