Easy Street Corn Tostadas
Mexican-Inspired Street Corn Tostadas. Crispy corn tortilla shell topped with refried beans and street corn. These make for an easy lunch or dinner!
Inspired by esquites (Mexican street corn served off the cob), these street corn tostadas are made with homemade tostada shells, refried beans, and creamy street corn. I love the flavor profile of street corn (check out my street corn-inspired pasta salad), and it works just as well in a bean-loaded tostadas.
We love these street corn tostadas for easy meals, as they take just minutes to put together. Make the street corn, warm the beans, fry the corn tortillas, and then assemble!
See below for more details, or head down to the full recipe card at the bottom.
Ingredient Notes
- Fresh Corn: This is essential! Canned or frozen corn can be used as a substitute, but fresh corn offers a better texture and flavor. I highly recommend making this using fresh corn ears when you can.
- Cotija Cheese: Cotija is worth seeking out when you can– you can find it in the cheese section of most grocery stores. It’s got a crumbly texture and a milder flavor compared to feta cheese, and is essential to making street corn.
- Sour Cream: Crema is standard, but sour cream is easier to find and gives a very similar flayor. Along with the mayo, the sour cream adds classic creaminess and a subtle tang.
- Refried Beans: You can make your own refried beans, or use gently smashed black beans in place of the canned refried beans.
- Tostada Shells: You can make your own by pan-frying the corn tortillas until crispy, or use purchased tostadas. You can often find tostadas in well-stocked grocery stores, at global grocery stores, or Hispanic grocery stores.
How to Make (Step by Step Photos)
Step 1: Prep the Corn
Shuck the corn by placing the ear of corn in a wide, shallow bowl and using a sharp knife to remove the kernels. The shallow bowl should catch as many of the kernels as possible.
Heat a large skillet over medium heat and add the kernels and jalapeno peppers. I use a cast-iron skillet to help char the kernels and peppers. Cook the corn for a few minutes, until it starts to pop.
Step 2: Make the Street Corn
Remove the corn kernels from the heat, then stir in the sour cream, mayo, lime juice, chili powder, salt, cotija cheese, scallions, and cilantro. Then taste, I often adjust the seasonings depending on preference, sometimes adding in a little more chili powder or lime juice.
Step 3: Warm the Beans
Warm the refried beans by either placing them in a medium saucepan over medium heat and warm, or place in the microwave and warm through.
If your beans are bland, stir in a little lime juice, chili powder, or salsa. My pico de gallo or canning salsa works great here!
Step 4: Make the Tostadas
If you aren’t using prepared tostada shells, heat a frying pan over medium-high heat until hot. Add the oil, then add a corn tortilla and cook for 1-2 minutes per side until crispy and golden brown on the outside.
Step 5: Assemble!
To assemble these street corn tostadas, spread a layer of the refried beans on the tostada and top with the street corn. Garnish with a little more scallions or cilantro, if desired, and serve.
Chef Tips for Success
- Fry corn tortillas in neutral oil (like canola) at 350°F until golden and crisp, about 1–2 minutes per side. I use canola oil, but avocado or vegetable oil will work. Olive oil will impart too much flavor, and I don’t recommend using it.
- If you prefer to bake the tortillas, brush them lightly with oil and bake at 400°F, then flip halfway until crunchy.
- The refried beans act like glue, so the street corn doesn’t slide off. If you want to omit the beans, then use mashed avocado instead.
- Don’t assemble these street corn tostadas too far in advance—as the tostadas will soften quickly. Serve these street corn tostadas immediately after making them!
- Add the cream and mayo mix while the corn is still hot so it melts into the kernels.
- Cotija is salty, so don’t oversalt the mixture.
- Cotija is traditional, but if you can’t find it, substitute finely grated Parmesan or feta for a similar salty crumble.
More Corn Recipes
- Summer Gnocchi with Corn and Zucchini
- Spicy Corn Linguine
- The Best Vegan Cornbread
- Sun Gold Tomatoes and Corn Gazpacho
- Summer Wedge Salad with Charred Corn
If you make these street corn tostadas, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Street Corn Tostadas with Refried Beans
Equipment
- 1 skillet
IngredientsÂ
- 1 tablespoons vegetable oil
- 4 ears corn, shucked and kernels removed
- 1 jalapeno pepper, seeded and chopped
- 1/2 teaspoon salt
- 2 each garlic cloves, minced
- 3 tablespoons sour cream
- 3 tablespoons lime juice
- 3 tablespoons mayo
- 3/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- 4 scallions green parts only, thinly sliced
- 1 15 ounce can refried beans, warmed
- 8 tostada shells*
Instructions
- Heat a large skillet over medium heat and add the oil. When shimmering, add the corn and jalapeno and cook for 1-2 minutes, until the kernels start to lightly pop.
- Stir, letting cook another 2-3 minutes until slightly charred, then add in the salt and garlic cloves and cook another 30 seconds, taking care not to burn.
- Remove from heat and let slightly cool, then stir in the sour cream, lime juice, mayo, chili powder, salt, cotija cheese, cilantro and scallions. Taste, adjust for preference– adding in more lime juice/salt/cheese as desired.
- Spread a few tablespoons of the warmed refried beans onto each tostada shell then top with the corn mixture. Serve!