Description
These Mexican Street Corn Tostadas are a flavorful and easy-to-make appetizer or snack featuring grilled corn mixed with creamy mayonnaise and sour cream, seasoned with lime, chili powder, and cotija cheese, all served on crunchy tostada shells. Perfectly balanced with a hint of spice and freshness from cilantro and lime, they offer a delicious taste of classic Mexican street food in a convenient tostada form.
Ingredients
Scale
Corn Mixture
- 3 cups fresh or frozen corn kernels (about 3 ears of corn, grilled and cut off the cob, or use canned corn)
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Mexican crema
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/2 tsp garlic powder
- Salt, to taste
- 1/4 cup cotija cheese, crumbled
- 1 tbsp fresh cilantro, chopped (optional, for garnish)
Tostadas and Garnish
- 6 small tostada shells (store-bought or homemade)
- 1/4 cup crumbled cotija cheese (for topping)
- Fresh cilantro leaves, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Street Corn: If using fresh corn, grill the ears until slightly charred, then cut the kernels off the cob. If using frozen or canned corn, thaw or drain as needed. In a large bowl, combine the corn kernels with mayonnaise, sour cream or Mexican crema, lime juice, chili powder, smoked paprika, cayenne pepper (if using), garlic powder, and salt. Mix thoroughly until all the kernels are evenly coated with the creamy and spicy mixture.
- Assemble the Tostadas: Lay out the tostada shells on a serving platter. Spoon a generous amount of the corn mixture onto each shell, spreading it evenly but gently to avoid breaking the tostadas.
- Garnish: Sprinkle the crumbled cotija cheese evenly over each assembled tostada. Add chopped fresh cilantro on top if desired to enhance freshness and color.
- Serve with Lime Wedges: Arrange lime wedges around the platter for guests to squeeze fresh lime juice over the tostadas just before eating, adding a bright and tangy finish.
- Enjoy: Serve immediately to enjoy the contrast of crunchy tostadas with the creamy, tangy corn topping.
Notes
- For authentic flavor, use Mexican crema instead of sour cream if available.
- Grilling the corn adds a smoky depth, but you can also roast or sauté the kernels if grilling is not an option.
- If you prefer less spice, omit the cayenne pepper.
- These tostadas are best served immediately but can be prepped ahead by mixing the corn topping and assembling just before serving.
- To make your own tostada shells, lightly fry corn tortillas until crisp and golden.
