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Mexican Street Corn Tostadas

April 20, 2016 11 Comments

These simple, vegetarian and gluten-free tostadas are topped with a spicy black bean puree and piled high with creamy, cheesy Mexican street corn.

Mexican Street Corn Tostadas

In the summertime, New York is the land of a thousand street fairs. When we were living in Brooklyn, it seemed like every corner we turned, blocks were barricaded off and booths were set up selling…nothing that great, actually. Cheap plastic toys, six-packs of athletic socks, subscriptions to the New York Times. There were always cheese arepas, “fresh” (not fresh) lemonade, and greasy funnel cakes. I don’t mean to sound like a warm weather Scrouge, but most of the time I viewed street fairs as the pedestrian equivalent of a major traffic jam.  

But the street corn! Oh, how I loved that street corn. It was perfectly charred on a hot grill, slathered with tangy crema, and showered with crumbly cheese and cilantro.

Lately I’ve had such a craving for Mexican street corn (maybe because Cinco de Mayo is coming up?) that I had to learn how to make it for myself. And, not content to serve it as a side, I turned it into an easy vegetarian main dish.

Mexican Street Corn Tostadas

I’ve actually never made tostadas before, and now I kind of feel like the floodgates have been opened. What else can I pile on top of crispy tortilla shells? Or perhaps the better question is what can’t I?

Tostada shells are traditionally fried, but since I have a slight fear of frying (I’m trying to get over it, but seriously it’s so messy, and then you have to dispose of all that gross oil…) I spritzed my tortillas with vegetable oil spray and then baked them in the oven until they were nice and crispy. The spicy bean layer is just black beans and canned diced tomatoes and green chilies (I used the Rotel fire-roasted kind) blended together with a pinch of cumin and simmered until thick.  

You could definitely grill your corn for this dish, but I was feeling lazy so I just charred mine in a cast iron skillet. Then I tossed it with my version of crema: a little mayonnaise, a little sour cream, chili powder, and plenty of lime zest and juice. The cheese you pick for sprinkling is really up to you. Cotija is the classic. I couldn’t find it so I used feta (a close substitute). Tyler Florence’s street corn recipe uses Parmesan, so if you don’t like feta I would give that a try.

The quick pickled red onions are optional, but they are so pretty and easy—definitely make them if you have an extra five minutes. (Side note: we may be a little bit obsessed with putting pickled onions on everything we eat.)

Mexican Street Corn Tostadas

I served these with a little tomato-avocado salad on the side and we literally devoured them. Make them for Cinco de Mayo or your next taco night, and might I suggest a grapefruit and cucumber paloma or a strawberry lime jalapeño shandy to wash them down?

Oh, and don’t forget that the $300 dollar Amazon giveaway is still going on! If you haven’t already, be sure to enter for your chance to win. Good luck!

Mexican Street Corn Tostadas
2016-04-20 00:40:41
Serves 4
You can make the bean mixture and the sauce for the corn up to three days in advance.
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Ingredients
  1. 8 (6-inch) corn tortillas
  2. 1 (15-ounce) can black beans, rinsed and drained
  3. 3/4 cup canned diced tomatoes with green chilies
  4. 1/4 teaspoon cumin (optional)
  5. 2 tablespoons vegetable oil
  6. 4 cups fresh corn kernels (from 4-5 large ears)
  7. 2 tablespoons mayonnaise
  8. 2 tablespoons sour cream
  9. 1 small clove garlic, minced
  10. 1/4 teaspoon chili powder
  11. Zest of 1lime plus juice of 1/2 lime
  12. 1/2 cup crumbled feta cheese
  13. Choppend fresh cilantro, for serving
  14. Pickled red onions, for serving (optional--see notes)
Instructions
  1. Preheat the oven to 375°F. Line a baking sheet with foil for easy cleanup. Arrange the tortillas in a single layer on the baking sheet and mist with vegetable oil cooking spray. Flip them over and mist the other side. Bake, flipping once halfway through, until tortillas are mostly crisp. Set aside. (Tortillas will crisp more as they cool.)
  2. Combine the black beans, diced tomatoes with green chilies, and cumin (if using) in a blender and blend until almost smooth with a few chunks. Transfer to a small pot and cook over medium heat until hot and thickened, about 15 minutes. (Alternatively, you can puree the beans and tomatoes directly in the pot using an immersion blender.) Set aside.
  3. Heat the vegetable oil in a cast iron skillet over medium-high heat until shimmering. Add 2 cups of corn and cook, stirring occasionally, until it just begins to brown and char. Transfer to a bowl and repeat with the remaining 2 cups of corn.
  4. In a small bowl, whisk together the mayonnaise, sour cream, garlic, chili powder, and lime zest and juice. Pour over the corn and toss to coat.
  5. To assemble, spread each tostada with some of the bean mixture and top with a big scoop of the corn. Sprinkle with feta, cilantro, and pickled onions (if using).
Notes
  1. To make pickled red onions, toss 1/2 a thinly sliced red onion with 1/4 cup each cold water and red wine vinegar. Add a big pinch of salt and sugar and a few dashing of hot sauce (optional). Set aside for 30 minutes.
By Turnip the Oven
Turnip the Oven https://turniptheoven.com/
These simple, vegetarian and gluten-free tostadas are topped with a spicy black bean puree and piled high with Mexican street corn flavored with sour cream, chili, lime, garlic, and plenty of feta and chopped fresh cilantro.

Filed Under: Dinner, Gluten-Free, Main Dish Tagged With: black beans, corn, feta, tostadas

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Comments

  1. Kristen @ A Mind Full Mom says

    April 20, 2016 at 8:13 am

    Meatless Monday, Taco Tuesday, Cinco–heck any day, these babies sound perfect to me!

    Reply
  2. Pamela @ Brooklyn Farm Girl says

    April 20, 2016 at 12:33 pm

    Lovely tostadas that are filled with Mexican flavor and fresh veggies! Mayo scares the heck out of me so I’ll skip that part but I’ll welcome everything else!

    Reply
    • Lucy Baker says

      April 20, 2016 at 12:42 pm

      You can just double up on the sour cream if you don’t like mayo!

      Reply
  3. Renee says

    April 20, 2016 at 12:49 pm

    You are making me hungry and I just had breakfast!! These look delicious!

    Reply
  4. grace says

    April 20, 2016 at 1:12 pm

    i’d make such a mess eating these, but i’d enjoy every second of it!

    Reply
  5. Liz @ The Clean Eating Couple says

    April 20, 2016 at 1:24 pm

    These are making me hungry!! They look amazing!

    Reply
  6. Kari says

    April 20, 2016 at 1:37 pm

    These sound delicious and easy to make!
    Kari
    http://www.sweetteasweetie.com

    Reply
  7. Kit Graham says

    April 20, 2016 at 1:41 pm

    Congratulations. You have discovered all my favorite foods and combined them. I am almost upset that you have made me so hungry!! I bet a sunny side up egg would be a nice way to turn this into breakfast!

    Reply
  8. Whitney @WhittyPaleo says

    April 20, 2016 at 1:42 pm

    Seriously this recipe just got me really excited for Cinco De Mayo – might have to plan a last minute party! Thanks for the recipe! 🙂

    Reply
  9. Dini @ The Flavor Bender says

    April 20, 2016 at 2:07 pm

    I LOVE tostadas!! These look AMAZING! We love our pickled onions so we would definitely be loading it up on to these! 😀 Definitely pinning!

    Reply
  10. Jamie | The Kitchenarium says

    April 20, 2016 at 3:44 pm

    Goodness! These look fantastic and I love the pickled onions added on top.

    Reply

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Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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