Refried Beans Tostadas

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Perfectly baked corn is dipped in a creamy-cajun-mayo sauce, sprinkled with salty crumbled cheese, and is the best choice for large summer parties.

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[{"selector":"#anim-6b3c3686-225f-461c-a95c-90ba01e94c34","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5c04a563-354c-49e3-a7d4-9b936d619f32","keyframes":{"transform":["translate3d(-115.50632%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Ingredients: 4 ears of corn cajun smoked paprika lime garlic powder onion powder mayo sour cream cotija olive oil salt, pepper cilantro

Whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, pepper to taste.

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Place each cob on a piece of foil. Brush each corn generously with the mixture.

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Wrap in foil.

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bake for 30 minutes at 425 F.

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Mix mayo, sour cream, leftover cajun and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.

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Brush the corn with the mayo mixture, sprinkle with crumbled cheese, cilantro, cajun and serve!

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Find more at theyummybowl.com

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