My new quick and easy Mexican Street Corn Tostadas are here, and you guys, they are insanely delicious. On the bottom is a crunchy grain-free tortilla, topped with beans and a decadent mayo-free Mexican street corn salad.
I know what you are thinking, it’s not Mexican street corn salad if there’s no mayo. I feel you. It’s not a traditional dish. This is my own Kalejunkie spin, which uses greek yogurt in place of mayo. And the only reason I don’t use the mayo in this dish, is because I can’t stand mayo. No matter how it’s used, it’s just that one condiment that I can’t stomach. Which means that you will never find me sharing recipes that I don’t eat myself.
But back to this dish here. I was so excited when my Siete Foods fam reached out to me before the holidays, and asked me to create a fun, easy recipe featuring one of their products. Immediately this idea came to mind, so I set out testing different versions of the corn salad, learned how to perfect a crispy tostada shell using Siete’s cassava tortillas, and here we are.
How to make these tostadas
The first step to making these tostadas is to prepare the salad, by mixing together all of the ingredients and then letting it sit for a few minutes so that the flavors really sink in.
The next step is to make your own tostada shells. To do this, add about 1 1/2 inches of coconut oil to a pan on the stove, and once the oil is hot, add one tortilla. After about 1 minute or so, or when the tortilla begins to bubble, flip it to the other side for another minute. The tortilla will be nice and crunchy. Repeat the process until you’ve cooked up all the tortillas.
Once that’s done, it’s just a fun layering project. On each tostada shell, spread on some beans, followed by the corn salad, and then add any extra toppings, such as chili powder, chopped cilantro, avocado, etc.
These tostadas are SO GOOD. If you make this recipe, please be sure to leave a review below! And since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
- 1 15- ounce can whole kernel corn, drained
- ¼ cup greek yogurt
- ¼ cup finely chopped red onion
- ½ cup finely chopped cilantro
- Juice of half a lime
- ½ teaspoon salt
- 1 15 oz can refried beans
- 4 Siete Foods cassava tortillas, or tortillas of choice
- 3 tablespoons cotija cheese, plus extra for topping
- Chili powder garnish, optional
Instructions
- In a large bowl, add the corn, greek yogurt, red onion, cilantro, lime juice, salt, and the cheese.
- Mix everything 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 stovetop) until fully heated through.
- Next, prepare the tostada shells. In a saute pan, heat 1 1/2 inches of refined coconut oil over medium heat.
- When oil is hot, add the tortillas and crisp on both sides; this will take about a minute on each side. When they are slightly golden and bubble up, it’s time to flip.
- Lay the tortillas on a paper towel lined plate to absorb oil and cool off.
- Spread each tortilla with the beans, top with the corn mixture, a sprinkle of chili powder, sea salt, pepper, and extra cheese.
- Enjoy!
Recipe In Action
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