Mexican Street Corn Tostadas

Method6 steps · about 15 min

1. 1

   Step 1: Drain the whole can of corn. Put all the drained kernels in a large bowl with all the mayonnaise (¼ cup), chopped red onion (¼ cup), chopped cilantro (⅓ cup), juice from the half lime, salt (¼ teaspoon) and the 2 tablespoons Cotija for the mixture.

   Uses 1 can (15 ounces) whole-kernel corn, drained · ¼ cup mayonnaise · ¼ cup finely chopped red onion · ⅓ cup finely chopped cilantro · ½ lime, juiced · ¼ teaspoon salt · 2 tablespoons Cotija cheese for the corn mixture

2. 2

   Step 2: Stir the bowl ingredients with a spoon until all the corn is evenly coated. Keep this complete street-corn mixture aside for assembly.

   Uses Corn and all measured mayonnaise, aromatics, lime, salt and Cotija in the bowl

3. 3

   Step 3: Empty the full can of ready refried beans into a microwave-safe glass dish. Microwave for about 2–3 minutes, until fully heated through.

   Uses 1 can (15 ounces) already-prepared refried beans

4. 4

   Step 4: Divide the warmed refried beans among all 8 ready tostada shells, spreading about 3–4 tablespoons per shell as the available beans allow. Divide all the street-corn mixture over the bean layer, about one or two scoops per shell. Adjust the shares so the full bean and corn stocks cover all 8 shells.

   Uses Complete warmed can of refried beans · 8 already-crisp tostada shells, store-bought or previously homemade · Complete ready street-corn mixture

5. 5

   Step 5: Sprinkle the assembled tostadas with separate extra Cotija cheese and, if desired, a dash of chili powder.

   Uses Eight tostadas assembled with divided warm beans and street corn · Extra Cotija cheese, to sprinkle on top · Chili powder, a dash to top as desired

6. 6

   Step 6: Serve the finished tostadas promptly while the shells are crisp, in 4 portions of 2 tostadas.

   Uses Eight finished Cotija-topped street-corn tostadas