Mexican Street Corn Tostadas

Have you at any point known about or made Mexican road corn? Like the name recommends, Mexican road corn is normally sold in little nourishment remains along lanes in Mexico where there's heaps of sightseers and people on foot strolling around.

It's regularly sold on the cob or in a container and is slathered in mayo, cotija cheddar, stew powder and herbs and flavors. It might sound somewhat peculiar on the off chance that you've never had it, however trust me, when you attempt it, you'll get over it. It's dammmmnnnn great.

Prepared in just 15 minutes, these Mexican Street Corn Tostadas make for a simple lunch or fast supper that is additionally gluten free and veggie lover.

Tostada shells are generally browned, however since I have a slight dread of fricasseeing (I'm attempting to get over it, yet genuinely it's so chaotic, and after that you need to discard such gross oil… ) I spritzed my tortillas with vegetable oil splash and afterward prepared them in the broiler until they were pleasant and firm. The zesty bean layer is simply dark beans and canned diced tomatoes and green chilies (I utilized the Rotel fire-cooked kind) mixed together with a touch of cumin and stewed until thick.

These straightforward, veggie lover and without gluten tostadas are finished with a fiery dark bean puree and heaped high with velvety, gooey mexican road corn.

Also try our recipe Spicy Mexican Street Corn Salad

These Mexican Street Corn Tostadas made with canned corn, cotija cheese and chopped cilantro make for an easy lunch or quick dinner that's also gluten free and vegetarian.

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. To assemble, spread about 3 to 4 tablespoons of refried beans onto each tostada and top with a scoop or two of the street corn mixture.
5. Sprinkle with some cotija cheese and a dash of chili powder.
6. Eat up!

Source : https://bit.ly/2oeubWg

Read more our recipe Healthy Sweet and Sour Chicken