Mexican Street Corn Tostadas
Try this Mexican Street Corn Tostadas recipe, or contribute your own.
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!
A Busy Mom's Guide to Delicious and Easy Mexican Street Corn Tostadas
Life as a mom is a whirlwind of activity. Between school runs, work deadlines, and keeping the house somewhat tidy, finding time for anything beyond basic survival can feel impossible. But that doesn't mean we should sacrifice delicious, satisfying meals. This recipe for Mexican Street Corn Tostadas is my go-to when I need something quick, easy, and utterly irresistible, even on the busiest of days. It's a crowd-pleaser, perfect for a family dinner or a casual get-together with friends, and best of all, it's ready in under 20 minutes.
The beauty of this dish lies in its simplicity. There's no complex technique involved, no exotic ingredients to hunt down. It's all about fresh, vibrant flavors that come together beautifully. The sweet corn, creamy mayonnaise, tangy lime juice, and spicy chili powder create a symphony of tastes that will leave you craving more. And the crunchy tostadas provide the perfect textural contrast to the soft corn and beans, making every bite a delight.
Why this recipe is a lifesaver:
- Speed: Ready in minutes, perfect for busy weeknights.
- Simplicity: Minimal ingredients and steps, making it accessible to all skill levels.
- Flavor: The combination of sweet, savory, tangy, and spicy creates a truly unforgettable taste.
- Adaptability: Easily customize to your liking; add different toppings, or use vegetarian refried beans.
- Budget-friendly: Uses affordable, readily available ingredients.
I often make a double batch on the weekend and store it in the fridge for quick lunches or snacks throughout the week. It’s also a fantastic way to use up leftover corn on the cob. Simply grill it, cut the kernels off, and you’re ready to go. This recipe also makes it easy to involve the kids, which is an added bonus. They can help with washing, chopping, and even mixing the ingredients. It’s a fun family activity that ends with a delicious reward.
This Mexican Street Corn Tostadas recipe is more than just a meal; it's a small act of self-care in a busy life. It's a reminder that even amidst the chaos, we can still take time to nourish ourselves with something delicious and fulfilling. So, the next time you find yourself short on time but craving a flavorful meal, reach for this recipe – it’s the perfect solution to those busy weeknights and a fantastic way to please the whole family.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños for extra heat.
- Get creative with toppings: Experiment with different cheeses, such as queso fresco or Monterey Jack.
- Add some crunch: Sprinkle some crushed tortilla chips or toasted pepitas for added texture.
- Make it vegetarian: Use vegetarian refried beans and omit the cotija cheese if needed.
- Prep ahead: The corn salad can be made ahead of time and stored in the refrigerator for up to 2 days.
I hope you enjoy this recipe as much as my family and I do! Let me know in the comments how it turns out. Happy cooking!
