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!
Servings: 8 Tostadas
Ingredients
- 1 Black Bean Dip (full recipe)
- 2/3 Mexican Street Corn (2/3 of a recipe)
- 8 tostadas
Instructions
- 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 refired 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. Caned 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 - time to eat up.