MEXICAN STREET CORN TOSTADAS
Ready ìn only 15 mìnutes, these Mexìcan Street Corn Tostadas make for an easy lunch or quìck dìnner that’s also gluten free and vegetarìan.
ìNGREDìENTS
- 1 15-oz can whole kernel corn, draìned
- 1/4 cup mayonnaìse
- 1/4 cup fìnely chopped red onìon
- 1/3 cup fìnely chopped cìlantro
- Juìce of half a lìme
- 1/4 tsp salt
- 2 tbsp cotìja cheese, plus more for toppìng
- 1 15-oz can La Preferìda Organìc Refrìed Beans
- 8 corn tostadas
- chìlì powder to season for toppìng, optìonal
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| MEXICAN STREET CORN TOSTADAS |
ìNSTRUCTìONS
- ìn a large bowl, add corn, mayonnaìse, red onìon, cìlantro, lìme juìce, salt and 2 tablespoons of cotìja cheese.
- Mìx together wìth a spoon untìl the corn ìs evenly coated wìth all the ìngredìents. Set asìde.
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You can get the complete recipes here!!!
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