Mexican Street Corn Tostadas
Friday, May 5, 2017
Mexican Street Corn Tostadas
Prep Time 15 mins
Total Time 15 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 4
Author: Isabel Eats
Ingredients
Instructions
source:http://www.isabeleats.com
Prep Time 15 mins
Total Time 15 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 4
Author: Isabel Eats
Ingredients
- 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
- Chili powder to season for topping optional
- 1 15-oz can La Preferida Organic Refried Beans
- 8 corn tostadas
Instructions
- 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!
source:http://www.isabeleats.com