These Mexican Street Corn Tostadas are the ultimate simple and delicious weeknight dinner! Packed with protein and MAJOR flavor, these are a must make!
Happy Tuesday, friends! Every Tuesday we always have tacos in our house. The proteins always vary but it’s a routine we very much enjoy. However, we have been switching it up lately and adding in these Tostadas! I’m SO excited to share them with you!
Why You’ll Love These Tostadas:
Flavor, flavor flavor!!! From the crispy and salty HOMEMADE tostada shell to the layer of creamy refried black beans to the Mexican street corn…..every bite has an incredible depth of flavor.
If you’re new here, you will find that I absolutely love Mexican Street Corn. It was my favorite dish we got when we visited Mexico City…and when I say dish I mean it was in a styrofoam cup from a street vendor piping hot and we ate it with a plastic spoon for .75 cents and it was incredible!
I’ve been dreaming about it since and love to incorporate it into my recipes – especially when it’s peak corn season!
The street corn in this recipe is classic – it’s tangy from the fresh lime juice, crunchy from the fresh corn, the tajin seasoning adds an incredible brightness and spice…and of course, the creaminess of the mayo and tanginess of the cotija cheese. All together it makes for the most delicious bite.
Once you’ve made the street corn, you could honestly just grab a bag of tortilla chips and call it a day BUT…..you don’t wanna miss out on these tostadas.
The refried beans are the perfect companion to the tangy street corn. The beans are mellow, creamy and add both protein and fiber to the meal!
This meal comes together so quickly and the whole family will love it, I promise! So let’s get into what you need to make it.
Ingredients You Need:
Refried Beans – I chose to use refried black beans in this recipe.
Corn Tortillas – these will be used to make the tostada shells.
Avocado Oil – needed for the tostada shells and to cook the corn!
Corn – I used fresh here because it’s in season!
Mayonnaise – use full fat mayonnaise, it’s a must!
Cilantro, diced red onion, cotija cheese, fresh limes – the ingredients for the street corn!
Tajin seasoning – a MUST have for this recipe!
How to Make Tostadas in 5 Simple Steps:
- Preheat the oven to 400 degrees. While it’s preheating, prepare the corn! I sliced it directly off the cob. Finely dice the red onion and cilantro. Set these aside for now.
- Make your tostada shells by lining a sheet pan with aluminum foil or parchment paper. Add the corn tortillas onto the sheet pan. Add a tablespoon or so of avocado oil into a bowl and then brush it onto each side of corn tortilla. Add salt on top of the tortillas as well. Bake for 10 minutes, flipping the tortilla shells halfway. If needed, add a few minutes to make sure they are crispy and golden.
- While the tostada shells are baking,in a medium skillet, add a splash of avocado oil on medium heat and let it warm up. Once warm, add in the corn and cook for 3 minutes or so, stirring around occasionally.
- Add the cooked corn into a medium sized bowl. To the bowl with the corn, add in the mayonnaise, red onion, cilantro, cotija cheese, fresh lime juice and tajin seasoning. Mix to combine. Taste and adjust seasoning if needed.
- Warm up the refried beans and then spread them evenly over the baked tostada shells. Top with the street corn and additional cotija cheese and tajin seasoning. Enjoy every bite!
Best Recipe Tips:
Be sure to salt the tortillas before you bake them for extra flavor!
Also, I would recommend to keep the tortillas in the oven with the door open once they are baked through to really make sure they stay warm while you’re finishing prepping the other ingredients.
Be sure to taste the street corn and ADJUST as you go. If you feel like it’s too tangy, maybe add in some more mayo to mellow things out…not spicy enough? Add more tajin etc. It’s all about adjusting to your taste buds!
Also, I didn’t feel the need to add additional spices to my refried beans but feel free to spice those if you desire.
Ingredient Substitutions:
If you don’t want to make your own homemade tostada shells, feel free to buy your own! I have found freshly made and incredibly authentic ones at local Hispanic grocery stores.
If you want to make this ultra easy and low maintenance, just use canned corn! No shame here, my friends.
Storing Leftovers:
Store leftover street corn in a tightly sealed container in the refrigerator, same with the refried beans. I recommend making the tostadas fresh!
Hope you all love this recipe as much as I do! XO -Haylie
Did you enjoy this recipe? Here are a few others you might like:
Cheesy Skillet Mexican Street Corn Dip
Mexican Street Corn and Chicken Chowder
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Mexican Street Corn Tostadas
These Mexican Street Corn Tostadas are the ultimate simple and delicious weeknight dinner! Packed with protein and MAJOR flavor, these are a must make!
Ingredients
Homemade Tostadas
- 8 corn tortillas
- 1 tbsp avocado oil
- kosher salt for seasoning
Mexican Street Corn
- 3 cups fresh corn (can used canned as well) - I used about 6 large ears of corn.
- 1/4 cup finely diced red onion
- 2 tbsp diced cilantro
- 1/2 cup full-fat mayonnaise
- juice of one lime - around 2 tbsp (use more if desired)
- 1/2 tsp tajin seasoning (use more if desired
- 1/4 cup cotija cheese
- 1 14 oz can refried black beans
Instructions
-
Begin by preheating the oven to 400 degrees. While it's warming up, prepare the veggies! I sliced my corn directly off the cob. Finely dice the red onion and cilantro. Set all of this aside for now.
Making the Tostadas
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Line a large baking sheet with either parchment paper or aluminum foil. Add the corn tortillas to the pan. Add the avocado oil into a small bowl and then brush BOTH sides of the corn tortilla as well as season each one with a pinch of salt.
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Bake for 10 minutes, flipping the tortilla shells halfway. If needed, add a few minutes to make sure they are crispy and golden. Once done, allow the oven door to stay open but keep them in the oven to keep them warm.
Making the Mexican Street Corn
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While the tostada shells are baking, in a medium skillet, add a splash of avocado oil on medium heat and let it warm up. Once warm, add in the corn and cook for 3 minutes or so, stirring around occasionally.
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Add the cooked corn into a medium sized bowl. To the bowl with the corn, add in the mayonnaise, red onion, cilantro, cotija cheese, fresh lime juice and tajin seasoning. Mix to combine. Taste and adjust seasoning if needed. Adjust the taste to YOUR preference! Too tangy? Add more mayo to mellow it out. Not enough spice? Add more tajin!
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Warm up the can of refried beans and then spread an even layer over the baked tostada shells. Top with the street corn and additional cotija cheese and tajin seasoning. Enjoy every bite!
Recipe Notes
This recipe should make around 8 tostadas with the potential of leftover street corn. To see how to store leftovers, refer to the blog post above!
These are so easy and so good!! Highly recommend!! I love the extra Tajin suggestion. Yum!
The extra tajin is a game changer!! Thanks, Morganne!!! 🙂