Ingredients
Method
- Creamed corn mix. In a medium bowl, mix corn, mayo, sour cream, lime juice, salt, pepper. Set aside in the fridge.
- Refried beans. Heat up a smaller saucepan with a little amount of vegetable oil and stir refried beans and adobo. Mix until combined and warm. (You can also use the microwave for this)
- Tortillas. Grill (or fry or bake, see notes) the tortillas until nicely charred (grill pan will also work here) and set on an even surface.
- How to make tostadas. To assemble, spread about 1-2 tablespoon of refried beans on each tostada, follow with 1-2 tablespoon creamed corn mixture, red onions, cabbage, avocado and tomatoes (or any of your favorite toppings). Sprinkle with cilantro, cayenne, or chili powder to taste. Serve right away!
Nutrition
Video
Notes
- Corn - use canned or fresh corn on the cob. Read more about different ways on how to cook corn in this Cajun Corn On The Cob recipe.
- How to grill the tostadas - Oil the grates and grill the tortillas until charred, flipping each so both sides are crispy and charred. Proceed as per recipe to assemble the tostada with toppings.
- How to bake the tostadas - Preheat the oven to 400°F. Brush each corn or gluten-free tortilla on both sides with vegetable oil. Lay them flat separate from each other on a baking sheet. Bake for 5 minutes on both sides in the preheated oven for 4 minutes and flip them over and bake for another 4-5 minutes or until the tortillas are crispy and golden (don't leave the tortillas unattended, they burn very fast!). Proceed as per recipe to assemble the tostada with toppings.
- How to fry tostadas - heat a heavy bottom skillet over medium heat. Add oil just enough to cover the entire mini tortilla. When oil is hot, dip each tortilla and fry until golden crispy brown, and bubbly on both sides. Remove from pan and place on a plate lined with paper towels for the excess oil to escape to. Repeat with the rest of the tortillas. Proceed as per recipe to assemble the tostada with toppings.