Recipe: Mexican Street Corn Tostadas

Mexican streen corn tostadas are the perfect way to combine bean dip and the savoy goodness of street corn. Have them for brunch, lunch, or even dinner – let’s get cooking!

Ingredients

• Black Bean Dip (full recipe)
• Mexican Street Corn (2/3 of a recipe)
• 8 tostatds

First, make the full recipe of the black bean dip. I’m a huge fan of this dip, it’s great with veggies, on tacos, or even in the morning with an egg wrapped burrito. It’s got a bit more zip than refried black beans, and has much more flavour.

Once the black bean dip is ready, roast the full ears of corn. You want them to be nice and charred. Canned corn will work, but ears are better! Also, for more flavour, roast up your jalapeños.

Once the ears are charred, cut the corn off the cob and make the rest of the street corn salad recipe.

Then, time to build. Get out your tostada and gently spoon on some of the bean dip. Then, pile on some of the Mexican street corn and top with thinly sliced green onions.

Done!

These Mexican streen corn tostadas are delicisouly falvourful, easy to make (you can prep all of the ingredients ahead of time and just build when ready) and are great for spring or summer picnics!

Yes, who else is excited for picnics. I know I am – nothing beats a nice shady picnic after a long hike. I can’t wait for the snow to melt and the grass to grow. Looking forward to spring for sure.

Okay – well, there you have it – a Mexican inspired recipe that’s a definate make again.

Thanks so much for stopping by – it’s Saturday and a great day to cook up some delicious eats.

Happy eating and I’ll see you again soon.