Ingredients
– 2 tablespoons oil
– 4 ears of shucked corn
– 2 teaspoons chili powder
– ¾ cup crumbled queso fresco, plus extra for serving
– ⅓ cup Mexican crema
– ⅓ cup chopped cilantro
– Juice of 1 lime
– Salt, to taste
– 8 tostada shells
– 2 cans (15 ounces each) refried beans
– 2 avocados, chopped
– 1 cup pico de gallo
– Lime wedges, for serving
Instructions
1-First, heat 2 tablespoons of oil in a large sauté pan over medium-high heat and add the 4 ears of shucked corn. Cook until lightly charred, about 5 minutes, to bring out that smoky flavor. Once done, season with 2 teaspoons of chili powder, then stir in ⅓ cup Mexican crema, ¾ cup crumbled queso fresco, ⅓ cup chopped cilantro, the juice of 1 lime, and salt to taste; keep it warm for assembly.
2-Next, in a separate medium pot, warm the 2 cans (15 ounces each) of refried beans over medium heat, stirring frequently until heated through. This step adds a hearty base to your tostadas.
3-Now, for assembly, spread the beans on each of the 8 tostada shells, top with the street corn mixture, the 2 chopped avocados, and 1 cup of pico de gallo, then sprinkle extra queso fresco and serve with lime wedges.
Last Step:
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🌽 Use fresh corn for best flavor; frozen or canned corn can be used but may affect texture.
🌶️ Adjust chili powder or add cayenne for desired spiciness.
🥄 Substitute Mexican crema with sour cream and queso fresco with cotija cheese if needed, adjusting saltiness accordingly.
- Prep Time: 20 minutes
- Category: Lunch, Dinner, Snack
- Method: Sautéing
- Cuisine: Mexican