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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.
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Watch how to make this
What makes this dish special
I love corn. There are so many different ways you can cook, process, and serve corn. Seared scallops with corn rice, blackened corn on the cob, corn pesto pasta, corn soup, I mean, the possibilities are endless. I may be the only person who wouldn't get sick of eating corn every day, all day.
You really can't complain if the corn is dressed in different flavors, like in these street corn tostadas. Seasoned with queso fresco, Mexican crema, chili, and lime, the corn is already delicious. But pair it with creamy beans, fresh avocado, and pico de Gallo on a crispy tostada shell, and you have one delicious meal that's ready in a cinch.
Recipe
Street Corn Tostadas
Ingredients
Street corn
- 2 tablespoons oil
- 4 ears of corn shucked
- 2 teaspoons chili powder
- ¾ cup crumbled queso fresco plus additional for serving
- ⅓ cup Mexican crema
- ⅓ cup chopped cilantro
- juice of 1 lime
- salt
Remaining ingredients
- 8 tostada shells
- 2 15-ounce canned refried beans
- 2 avocados chopped
- 1 cup pico de gallo
- lime wedges
Instructions
- Heat 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 and remove from heat. Add Mexican crema, crumbled queso fresco cilantro, and the juice of 1 lime, stirring until well combined. Season corn with salt and keep warm.
- Heat refried beans in a medium pot over medium heat, stirring frequently, until warm.
- Assemble the tostadas. Spread refried beans on each tostada shell followed by the street corn, chopped avocado, and pico de gallo. Sprinkle extra queso fresco on top and serve with lime wedges.
Notes
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! When I was a private chef, I would often prepare this side dish for my clients, and they always raved about it.
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.
For another dish featuring elote corn, check out these elote chicken wings and sheet pan chicken poblano tacos!
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 refrigerator for up to 3 days.
More corn recipes
Looking for more corn recipe ideas? Try these:
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