Prepared in just 15 minutes, these Mexican Street Corn Tostadas make for a simple lunch or snappy supper that is additionally gluten free and veggie lover.

Have you at any point known about or made Mexican road corn? <– If not, look at my formula. It's an oldie and I realize the photos are TERRRRIBLE, however the formula is still genuine. One day I'll complete a reshoot and make those sweet corns on the cob look excellent. At some point.

Like the name recommends, Mexican road corn is typically sold in little sustenance remains along avenues in Mexico where there's bunches of vacationers and people on foot strolling around.

It's regularly sold on the cob or in a container and is slathered in mayo, cotija cheddar, bean stew powder and herbs and flavors. It might sound somewhat strange on the off chance that you've never had it, however trust me, when you attempt it, you'll get over it. It's dammmmnnnn great.


Also try our recipe : VEGAN AVOCADO PESTO PASTA


  • 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
  • 1 15-oz can La Preferida Organic Refried Beans
  • 8 corn tostadas
  • chili powder to season for topping, optional


  1. In a large bowl, add corn, mayonnaise, red onion, cilantro, lime juice, salt and 2 tablespoons of cotija cheese.
  2. Mix together with a spoon until the corn is evenly coated with all the ingredients. Set aside.
  3. Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes, or until fully heated through.
  4. 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.
  5. Sprinkle with some cotija cheese and a dash of chili powder.
  6. Eat up!

Read more our recipe : SIMPLE BASIL PESTO

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