Mexican Street Corn Tostadas
Lime Cantaloupe Slices
Ingredients
- 1 Tbsp butter
- ¼ cup chopped onion
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen whole kernel corn
- 2 Tbsp mayonnaise
- 1 Tbsp lime juice
- 1 tsp ground cumin
- 4 tostada shells
- 1 cup shredded Monterey Jack cheese
- ¼ cup sour cream
- ½ cup refrigerated fresh salsa
Instructions
- Preheat oven to 400°F. Melt butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes. Stir in beans and corn; cook, stirring often, 3 minutes. Stir in mayonnaise, lime juice, and cumin.
- Remove from heat. Place tostada shells on a baking sheet. Top with corn mixture; sprinkle with cheese.
- Bake 5 minutes or until cheese is melted. Top with sour cream and salsa.
Side Dish Ingredients
- ½ lime
- ½ cantaloupe, sliced
Side Dish Instructions
- Squeeze lime over cantaloupe slices just before serving.
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