Name: Mexican Street Corn Tostadas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 Tbsp butter; 1/4 cup chopped onion; 1 cup frozen corn kernels; 3/4 cup canned, drained and rinsed black beans; 2 Tbsp mayonnaise; 1 Tbsp lime juice; 1 tsp ground cumin; 4 tostada shells; 2/3 cup shredded Monterey Jack cheese; 1/3 cup sour cream; 1/3 cup refrigerated salsa

Mexican Street Corn Tostadas

15min Prep, 15min Cook, 30min Total

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Ingredients

1 Tbsp butter
¼ cup chopped onion
1 cup frozen corn kernels
¾ cup canned, drained and rinsed black beans
2 Tbsp mayonnaise
1 Tbsp lime juice
1 tsp ground cumin
4 tostada shells
⅔ cup shredded Monterey Jack cheese
⅓ cup sour cream
⅓ cup refrigerated salsa

Instructions

Preheat oven to 400°F. Melt butter in a skillet over medium-high heat; add onion, and sauté 5 minutes. Stir in corn and beans; 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 melts. Top with sour cream and salsa.

Mexican Street Corn Tostadas

Ingredients

Instructions

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