Ready in only 15 minutes! Mexican Street Corn Tostadas

Ready in only 15 minutes, these Mexican Street Corn Tostadas make for an easy lunch or quick dinner that’s also gluten free and vegetarian. Something pretty ah-mazing happened this past week. A few things actually. These Mexican Street Corn Tostadas.

Have you ever heard of or made Mexican street corn? <– If not, check out my recipe. It’s an oldie and I know the pictures are TERRRRIBLE, but the recipe is still legit. One day I’ll do a reshoot and make those sweet corns on the cob look beautiful. One day.

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

Instructions:

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!