Flavorful Street Corn Tostadas

Finding a fun spin on Taco Tuesday that keeps everyone at the table excited can feel like a real challenge. Let’s face it – even the most reliable recipes can start to feel a bit repetitive when you’re serving them up week after week, and getting the whole family on board with trying something new isn’t always easy.

That’s where these street corn tostadas come in: they’re familiar enough to please picky eaters, quick enough for busy weeknights, and packed with those classic Mexican flavors we all love. Plus, you can easily customize the toppings to suit everyone’s preferences.

What Kind of Corn Should I Use?

While this recipe calls for canned corn, you’ve got several options that’ll work great for street corn tostadas. Fresh corn cut right off the cob is amazing when it’s in season – just boil or grill it first, then slice those kernels off. Frozen corn is another solid choice and often tastes fresher than canned since it’s typically frozen right after harvesting. If you’re sticking with canned corn, look for whole kernel varieties (not cream-style) and drain it well to avoid making your tostadas soggy. For extra flavor, you could even give your corn a quick char in a hot skillet before mixing it with the other ingredients.

Options for Substitutions

This Mexican-inspired recipe is pretty adaptable and here are some easy swaps you can try:

• Canned corn: Fresh corn works great here – use about 1½ cups of kernels cut from the cob. Frozen corn is another good option, just thaw and drain it first.
• Cotija cheese: If you can’t find cotija, try using crumbled feta cheese or grated parmesan. They’re different but will give you that same salty kick.
• Mayo: Greek yogurt or Mexican crema can replace mayo for a different twist. If using Greek yogurt, you might want to add a tiny bit more salt.
• Red onion: White onion or green onions work just fine here. If using green onions, use about ½ cup chopped.
• Cilantro: Not a cilantro fan? Use fresh parsley instead, or just leave it out completely.
• Tostada shells: You can use corn tortillas and bake them yourself, or even use large tortilla chips in a pinch. Flour tortillas aren’t recommended here as they won’t give you that classic crunch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making street corn tostadas is preventing them from becoming soggy – always warm your refried beans and let them cool slightly before spreading on the tostadas, as piping hot beans can make the shells soft. Another common mistake is mixing the street corn topping too far in advance, which can make the mayo mixture watery and affect the overall texture – instead, prepare it just before serving for the freshest taste and best consistency. For the best flavor balance, don’t skip toasting your corn (even though it’s canned) in a dry skillet until lightly charred, as this simple step adds that authentic street corn taste. When assembling, remember to spread the refried beans in a thin, even layer – too thick of a layer will make the tostadas difficult to eat and might overwhelm the other flavors.

What to Serve With Street Corn Tostadas?

These Mexican-inspired tostadas pair perfectly with simple sides that complement their bold flavors without overwhelming the meal. A fresh batch of Mexican rice makes an excellent accompaniment, soaking up any toppings that might fall from your tostadas. I love serving these with a simple cabbage slaw dressed in lime juice and a pinch of salt, which adds a nice crunch and helps cut through the richness of the corn and beans. For drinks, try serving these with ice-cold Mexican beer or homemade horchata, and don’t forget to put out some extra lime wedges and sliced avocados so everyone can customize their plate.

Storage Instructions

Keep Components Separate: The best way to keep your street corn tostadas fresh is to store all the components separately. Keep the prepared corn mixture in an airtight container in the fridge for up to 3 days. The refried beans will stay good in a sealed container for about 4-5 days.

Tostada Shells: Store unused tostada shells in a zip-top bag at room temperature for up to a week. Make sure to keep them in a dry place – nobody likes a soggy tostada! If you’re making your own shells, let them cool completely before storing.

Assembly Tips: For the best results, assemble your tostadas just before eating. This keeps the shells crispy and prevents them from getting soft under the toppings. If you need to prep ahead for a party, keep all components ready in separate containers and set up a build-your-own tostada bar!

Preparation Time	10-15 minutes
Cooking Time	2-3 minutes
Total Time	12-18 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 40-45 g
• Carbohydrates: 100-110 g

Ingredients

For the corn mixture:

• 1 can whole kernel corn (drained well for best texture)
• 1/4 cup diced red onion
• juice from 1/2 lime
• 1/4 tsp salt
• 1/4 cup mayonnaise (I like Hellmann’s for this recipe)
• 1/3 cup chopped cilantro (freshly chopped for best flavor)
• 2 tbsp crumbled cotija cheese

For assembly:

• 1 can refried beans (warmed gently for easy spreading)
• 8 tostada shells
• extra crumbled cotija cheese, for garnish
• chili powder, for topping (use a mild chili powder if sensitive to heat)

Step 1: Prepare the Street Corn Mixture

In a large bowl, combine corn, mayonnaise, red onion, cilantro, lime juice, salt, and 2 tablespoons of cotija cheese.

Use a spoon to mix everything together until the corn is evenly coated with all the ingredients.

Set the mixture aside to allow the flavors to meld together.

Step 2: Heat the Refried Beans

Place the refried beans in a glass dish suitable for microwaving.

Heat them in the microwave for about 2 to 3 minutes, or until they are fully heated through.

Stir the beans to ensure even heating.

Step 3: Assemble the Tostadas

To assemble your tostadas, take each tostada shell and spread about 3 to 4 tablespoons of heated refried beans onto it.

Make sure the beans cover the surface evenly.

Step 4: Add the Street Corn Topping

Top each tostada with a scoop or two of the prepared street corn mixture.

Ensure that the mixture is evenly distributed on top of the refried beans for a balanced flavor in each bite.

Step 5: Garnish and Serve

Finish off the tostadas by sprinkling some additional cotija cheese over the top, along with a dash of chili powder for some heat.

Serve the tostadas immediately and enjoy the delightful combination of creamy, savory, and tangy flavors!