MEXICAN STREET CORN TOSTADAS

ready in simplest 15 mins, these Mexican street Corn Tostadas make for an easy lunch or brief dinner that’s also gluten loose and vegetarian



like the call suggests, Mexican road corn is normally offered in little meals stands alongside streets in Mexico wherein there’s plenty of vacationers and pedestrians walking round. It’s regularly bought on the cob or in a cup and is slathered in mayo, cotija cheese, chili powder and herbs and spices. it is able to sound a touch bizarre if you’ve by no means had it before, however accept as true with me, as soon as you attempt it, you’ll get over it. It’s dammmmnnnn exact.


INGREDIENTS


  • 1 15-oz can whole kernel corn, drained
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped red onion
  • 1/3 cup finely chopped cilantro
  • Juice of half a lime
  • 1/4 tsp salt
  • 2 tbsp cotija cheese, plus more for topping
  • 1 15-oz can La Preferida Organic Refried Beans
  • 8 corn tostadas
  • chili powder to season for topping, optional


INSTRUCTIONS


  1. In a large bowl, add corn, mayonnaise, red onion, cilantro, lime juice, salt and 2 tablespoons of cotija cheese.
  2. Mix together with a spoon until the corn is evenly coated with all the ingredients. Set aside.
  3. Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes, or until fully heated through.
  4. ..........?

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