Street Corn Tostadas with Refried Beans
Mexican-Inspired Street Corn Tostadas. Crispy corn tortilla shell topped with refried beans and street corn. These make for an easy lunch or dinner!
Equipment
- 1 skillet
Ingredients
- 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!
Nutrition
Serving: 1tostadaCalories: 200kcalCarbohydrates: 18gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 11mgSodium: 774mgPotassium: 71mgFiber: 3gSugar: 2gVitamin A: 229IUVitamin C: 4mgCalcium: 84mgIron: 1mg