I love corn. There are so many different ways you can cook, process and serve corn. Corn tortillas, corn on the cob, corn puree, corn soup, I mean the possibilities are endless. Did you ever watch the movie, "Interstellar"? In the movie, Earth is battling a dustbowl preventing fruits and vegetables from growing, except for corn. I just might be the only person who wouldn't get sick of eating corn every day all day (but please don't let this actually happen!). You really can't complain if the corn is dressed up in different flavors like in these street corn tostadas. Seasoned with cotija, chili, and lime and served with beans, avocado, and tomatoes on a crispy tostada shell, this is one satisfying meal that's ready in a cinch.

Print Recipe

Street Corn Tostadas

Total Time20 minutes mins

Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: vegetarian

Servings: 4

Author: Cherry on My Sundae

Ingredients

Street corn

• 1 tablespoon oil
• 6 ears corn shucked
• 1 tablespoon chili powder
• ⅓ cup cotija crumbled
• ⅓ cup cilantro chopped
• juice of 1 lime
• salt

Remaining ingredients

• 8 to stada shells
• 1 15- ounce canned refried beans
• 4 avocados sliced
• 1 cup tomatoes chopped
• lime wedges

Instructions

• Cut the corn off the cob. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the corn and cook until lightly charred, about 5 minutes. Season with chili powder, cotija, cilantro, juice of 1 lime, and salt.
• Assemble the tostadas. Spread refried beans on each tostada shell followed by the street corn, sliced avocado, and chopped tomatoes. Sprinkle extra cotija on top and serve with lime wedges.

**Helpful tips and common mistakes

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 vegetables. These are vegetarian but you can easily add chicken, pork, beef, really any protein.

Always season corn after it's done. It may seem odd but ff you season while the corn is cooking, whether you are boiling or sauteing them, the salt will draw out the water in the corn. The water in the corn is what makes it naturally sweet so you don't want that to evaporate.

Saute the corn until lightly charred and season with chili powder, cotija, cilantro, and lime. You can play around with the amount, adding more chili powder for extra spiciness or more lime for more tang.

I personally like my street corn tostadas with refried beans but braised pinto or black beans would also work. Spread the beans on the tostada, and top with the corn, avocado, tomato. Quick, easy, and oh so delicious!

For more Mexican inspiration, check out these crispy shrimp tacos!