Description
Enjoy the vibrant flavors of Mexican street corn with these easy tostadas. Crispy baked tortillas are topped with creamy refried beans and a zesty, spicy corn mixture, offering a delightful handheld twist on classic elote.
Ingredients
Scale
- 8 corn tortillas
- 1 tbsp avocado oil
- Kosher salt, for seasoning
- 3 cups fresh corn kernels (about 6 ears)
- 1/4 cup finely diced red onion
- 2 tbsp chopped cilantro
- 1/2 cup full-fat mayonnaise
- Juice of 1 lime (about 2 tbsp)
- 1/2 tsp Tajin seasoning, or to taste
- 1/4 cup crumbled cotija cheese
- 1 (14 oz) can refried black beans
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Lightly brush both sides of each corn tortilla with avocado oil and sprinkle with kosher salt.
- Bake the tortillas for 10 minutes, flipping them halfway through. If they are not yet crispy, bake for an additional 2-3 minutes. Keep them warm in the oven with the door slightly ajar.
- While the tortillas bake, heat a medium skillet over medium heat with a splash of avocado oil. Add the corn kernels and cook for about 3 minutes, stirring occasionally.
- In a bowl, combine the cooked corn, mayonnaise, diced red onion, chopped cilantro, lime juice, Tajin seasoning, and cotija cheese. Mix everything well and adjust the seasoning to your preference.
- Warm the refried black beans in a small pot on the stove or in the microwave.
- Spread a layer of warm refried beans over each crispy tortilla. Top generously with the Mexican street corn mixture.
- Garnish with additional crumbled cotija cheese and a sprinkle of Tajin, if desired.
Notes
- For best results, use fresh corn when available. If corn is out of season, frozen or canned corn can be used, but ensure it is well-drained and dried.
- Brushing the tortillas generously with oil is key to achieving a perfect crunch without frying.
- Taste and adjust the seasoning of the corn mixture to suit your preference for tanginess, spice, or creaminess.
- Keeping the baked tostada shells warm in the oven with the door cracked open will help maintain their crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Oven-baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 285 kcal