Mexican Street Corn Tostadas

I was first introduced to Mexican snack food stands a few years ago in Oklahoma City.

There are several neverias in the Oklahoma City metro that also serve snack foods like nachos, chile lime fruit, and elote en vaso.

Elote en vaso, also known as corn in a cup or Mexican street corn, quickly became one of my afternoon snacks. It’s incredibly refreshing on a hot summer day.

Most elote en vaso is made the same, with mayonesa, lime juice, chili powder and either cotija or parmesan cheese. It’s very easy to make at home, too.

I was craving some elote the other day and decided to top my tostadas with it. It may be the best decision I’ve ever made!

These tostadas are vegetarian-friendly and super filling. Refried beans on the bottom of the tostada act as a glue for the corn and other toppings. I topped my tostadas with a few slices of avocado and some fresh cilantro. Other good toppings to use include hot Cheetos, shredded lettuce, and more cheese.

Try out this tostada for a nice snack or dinner option. I’ll be eating this for dinner for the next few nights and can’t wait.

Enjoy!

Mexican Street Corn Tostadas

Servings: 4-6
Time: 15 mins
Difficulty: Easy
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Ingredients

1 (14.5 oz) can refried beans, warmed up

1 (14.5 oz) can whole kernel sweet corn, drained

1/2 cup mayonnaise

Juice of 1 lime

2 tsp. chili powder (plus more for serving)

1/4 cup fresh cilantro, chopped (plus more for serving)

1/2 cup cotija cheese (plus more for serving)

2 avocados, sliced

12 tostadas, warmed

Directions

Heat refried beans in the microwave in a large bowl. Season beans if desired.
In a medium bowl, stir together corn, mayonnaise, lime juice, cilantro, cotija cheese and chili powder.
Build the tostadas: spread a spoonful of refried beans across a warmed tostada. Top with a spoonful or two of the corn mixture. Add a few slices of avocado and top with extra cheese, chili powder and cilantro, if desired.

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