Try this Mexican Street Corn Tostadas recipe, or contribute your own.
- 1/4 cup mayonnaise
- 1/4 tsp salt
- 1/4 cup finely chopped red onion
- juice of half a lime
- 1 15-oz can whole kernel corn (drained)
- 1/3 cup finely chopped cilantro
- 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)
- Carbohydrate 3.10677541774449 g
- Cholesterol 5.25000000443809 mg
- Fat 4.95361083750514 g
- Fiber 0.286729174204434 g
- Protein 0.274431250076082 g
- Saturated Fat 0.756623333967346 g
- Serving Size 1 1 Serving (35g)
- Sodium 120.246833434395 mg
- Sugar 2.82004624354006 g
- Trans Fat 4.19080583687112 g
- Calories 57 calories
Step-by-step
- 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!
Lime juice acts as the structural catalyst in this preparation, cutting through the rich fats of mayonnaise and cotija cheese while simultaneously firming the cell walls of the corn kernels through acid denaturation. Elote, the foundational inspiration for this dish, historically emerged from indigenous Mesoamerican corn cultivation before evolving into the beloved urban street food tradition found throughout Mexico today. Understanding the physical demands of this assembly prevents common structural failures like soggy bases. When combining the dairy and citrus components, ensure the red onion is minced to a uniform two-millimeter dice so the pieces distribute evenly without overpowering individual bites with raw sulfurous compounds.
Equipment Essentials and Workarounds
Minimal kitchen hardware is required to execute this dish successfully, though specific tools streamline the process significantly. A standard microwave-safe glass dish works efficiently for heating the refried beans, provided the container is covered to trap steam and prevent the outer edges from dehydrating into a hard crust during the two to three minute heating cycle. If a microwave is unavailable, transfer the beans to a small saucepan over medium-low heat, stirring continuously for five minutes with a wooden spoon to prevent scorching against the bottom of the metal. Because corn tostadas are exceptionally brittle and prone to shattering under heavy spreads, use an offset spatula to glide three to four tablespoons of warmed beans smoothly across the surface without exerting excessive downward pressure that would fracture the crisp tortilla base.
- Drain canned corn thoroughly in a fine-mesh sieve for at least ten minutes to eliminate excess moisture that causes mayonnaise emulsions to break.
- Microwave refried beans in 60-second intervals, stirring vigorously between rounds to ensure even heat distribution through dense centers.
- Store leftover corn mixture in an airtight glass container in the refrigerator for up to 48 hours before the lime juice compromises the texture of the vegetables.
