Street Corn Tostadas

Let's take the popular Mexican snack and turn it into a complete meal! These street corn tostadas with refried beans, creamy avocado, pico de Gallo, and crumbled queso fresco is a satisfying meal that comes together quickly.

Jump to:

• Watch how to make this
• What makes this dish special
• Ingredients
• Substitutions and variations
• Step-by-step instructions
• Make-ahead and storage
• Frequently asked questions
• More corn recipes
• Recipe

Watch how to make this

@cherryonmysundae

street corn tostadas recipe link in bio #recipesforyou #easyrecipes #summerrecipes #lunchideas

♬ Beach - Veronica Fusaro

Ingredients

• Corn: Fresh corn provides sweetness and a crunchy texture, which are essential for the street corn topping. It is the star ingredient that gives the dish its name and flavor.
• Chili powder: Chili powder adds a mild heat and depth of flavor to the corn.
• Mexican crema: This creamy sauce adds richness and tanginess to the dish.
• Queso Fresco:  Crumbled queso fresco adds a salty, creamy element to the corn.
• Cilantro: Fresh cilantro adds brightness and a fresh herbal flavor.
• Lime: The lime juice adds acidity and brightness.
• Tostada shells: Tostada shells serve as the base for the dish, providing a crispy texture that holds the toppings and adds crunch.
• Refried beans: Add creaminess, protein, and fiber to the tostadas, making them more filling and providing a mellow flavor that complements the street corn.
• Pico de Gallo: This fresh salsa adds a burst of flavor and freshness.
• Avocado:  Chopped avocado adds creaminess to the tostadas.

Substitutions and variations

• Protein: You can top the tostadas with meat such as carne asada, chipotle chicken, or carnitas if desired.
• Spicy: Add extra chili powder for more heat.
• Toppings: You can add extra toppings such as guacamole, tomatillo salsa, pickled onions, thinly sliced radish, or pickled jalapenos.

Step-by-step instructions

Step 1: Prepare corn

I'm throwing a quick recipe at you today because let's face it, it's summertime and no one wants to spend all day cooking in a hot kitchen. To make these street corn tostadas, all you have to do is cook the corn, reheat some beans, and chop some avocado. Easy enough, right?

Let's start with the star of the meal, the street corn. It's amazing how delicious this Mexican dish is and yet how easy! I always enjoy it during the summer when corn is in season, almost guaranteeing that the dish will be delicious.

Heat oil in a large saute pan over medium-high heat and add the shucked corn. If corn isn't in season you can use frozen or canned but the results won't be quite the same.

Saute the corn until lightly charred and season with chili powder. If you want it extra spicy, add more chili powder or even a pinch of cayenne. Remove the corn from the stove and stir in Mexican crema, crumbled queso fresco, cilantro, and lime.

If you can't find Mexican crema, use sour cream instead. You can also substitute queso fresco with cotija but adjust the amount accordingly. Cotija is saltier and too much can make the corn overly salty.

Step 2: Make toppings

While the corn is cooking, reheat the refried beans. Heat the beans in a pot over medium heat, stirring frequently. You can add a splash of water to help loosen the beans and prevent them from burning.

I personally like my street corn tostadas with refried beans but braised pinto or black beans would also work.

You can also make pico de Gallo from scratch or take the shortcut and buy it. If you're making the salsa, I suggest making it before cooking the corn and reheating the beans. You can also serve the street corn tostadas with chopped fresh tomatoes if you prefer.

Step 3: Assemble tostadas

Now that all the components are ready, it's time to assemble the tostadas. Spread the beans on each tostada shell, and top with the corn, avocado, and pico de gallo. Sprinkle extra queso fresco and squeeze a bit of lime before serving.

These tostadas are simple but incredibly delicious all thanks to that amazing street corn. Build the layers and add on extra toppings, pile on some meat, or enjoy it as is! Either way, the tostadas will be delicious.

Make-ahead and storage

• Make-ahead: You can cook the corn and make the pico de Gallo ahead of time. Assemble the tostadas before serving, reheating the corn and refried beans until hot.
• Store: Keep all the components in separate containers and store them in the fridge for up to 3 days.

Frequently asked questions

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