Description
These Mexican Street Corn Tostadas are a vibrant and flavorful twist on traditional elote, featuring grilled corn kernels mixed with creamy mayonnaise, sour cream, and spices, served on crisp tostada shells and topped with crumbly cotija cheese and fresh cilantro. Perfect as a light lunch or appetizer, they bring the authentic taste of Mexican street food to your table with a delightful combination of creamy, smoky, and zesty flavors.
Ingredients
Scale
Street 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)
For Assembly and Serving
- 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 Corn: If using fresh corn, grill the ears until nicely charred and then cut the kernels off the cob. If using frozen or canned corn, ensure it is thawed and drained if necessary.
- Mix the Creamy Dressing: In a medium bowl, combine the corn kernels with mayonnaise, sour cream (or Mexican crema), lime juice, chili powder, smoked paprika, optional cayenne pepper, garlic powder, and salt. Stir well until all the corn is fully coated with the mixture.
- Add Cheese and Cilantro: Fold in the crumbled cotija cheese and chopped cilantro into the corn mixture for extra flavor and texture.
- Assemble the Tostadas: Spoon a generous amount of the prepared street corn mixture onto each tostada shell, spreading it evenly to cover the surface.
- Top and Garnish: Sprinkle additional crumbled cotija cheese over each tostada, and garnish with fresh cilantro leaves for a fresh, herbal note.
- Serve with Lime Wedges: Place lime wedges alongside the tostadas so diners can squeeze fresh lime juice over the top just before eating, enhancing the flavors.
- Enjoy Immediately: Serve the Mexican Street Corn Tostadas immediately to maintain the crispiness of the tostada shells and freshness of the toppings.
Notes
- For a smoky flavor, grilling the corn before cutting off the kernels is highly recommended.
- Adjust the amount of cayenne pepper depending on preferred heat level.
- Mexican crema can be substituted with sour cream if not available.
- These tostadas are best enjoyed fresh to prevent the shells from getting soggy.
- Optional garnishes such as chopped jalapeños or hot sauce can add additional spice.
