Mexican Street Corn Tostadas Recipe

Let me tell you, there’s nothing quite like the magic that happens when fresh, grilled corn meets creamy, zesty toppings on a crispy tostada shell—it’s a symphony of flavor that feels like summer in every bite!

I adore the way the creamy components of my Mexican Street Corn Tostadas blend with the smoky sweetness of grilled corn. I love the way this dish combines the intense flavors of cotija cheese, chili powder, and lime juice in a way that makes dinner feel like a ‘fiesta’ with every home-cooked element.

And I can’t get over how a sprinkle of fresh cilantro makes this dish taste more vibrant and more delicious than it really has any right to be. It has been a long time since I felt this way about a tostada.

Mexican Street Corn Tostadas Recipe Ingredients

• Corn Tostada Shells: Crispy base providing texture and complex carbohydrates.
• Grilled Corn: Sweet and smoky, loaded with fiber and vitamin C.
• Mayonnaise: Creamy texture, adds richness and slight tang.
• Sour Cream: Smooth and tangy, complements spice and acidity.
• Cotija Cheese: Salty and crumbly, provides protein and calcium.
• Lime Juice: Bright and zesty, enhances the overall flavor.
• Cilantro: Fresh and herbal, adds aroma and a pop of green.

Mexican Street Corn Tostadas Recipe Ingredient Quantities

• 8 small corn tostada shells
• 3 ears of corn, husked and grilled
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup fresh cilantro, chopped
• Salt, to taste
• Lime wedges, for serving

How to Make this Mexican Street Corn Tostadas Recipe

1. Cook the corn on the grill over medium-high heat until slightly charred, about 7–10 minutes, turning occasionally. Remove the corn from the grill and allow to cool slightly.

2. When the cobs are at a cool temperature, and safe to handle, cut the kernels off the cob into a large bowl.

3. In another bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and cayenne pepper, if using. Stir together until completely mixed.

4. Combine the corn kernels in a bowl with the mixture and stir to coat the corn evenly.

5. Gently stir in the crumbled cotija cheese, reserving a bit for garnish, and the chopped cilantro.

6. Taste and adjust the seasoning, adding salt if necessary.

7. Set up a serving platter with the tostada shells.

8. Distribute the corn mixture evenly over each tostada shell.

9. Reserved cotija cheese should be sprinkled on top of each tostada.

10. Immediately serve with lime wedges on the side for an extra burst of flavor.

Mexican Street Corn Tostadas Recipe Equipment Needed

1. Grill
2. Grill tongs
3. Knife
4. Cutting board
5. Large bowl
6. Medium bowl
7. Spoon for mixing
8. Serving platter

FAQ

• Can I use canned corn instead of fresh grilled corn?Certainly, canned corn can be used, but for an authentic smoky flavor—an essential part of Mexican street corn—you’re better off grilling fresh ears.
• Is there a substitute for cotija cheese?If cotija is unavailable, you can substitute feta cheese for it, although the flavor will be slightly different.
• How do you grill the corn?Lightly oil the corn and grill it over medium-high heat, turning it occasionally, until it is charred and cooked through, about 10 minutes.
• Can I make these tostadas spicier?To raise the level of heat, add additional cayenne pepper, or garnish with slices of fresh jalapeño or hot sauce.
• What can I serve with these tostadas?A light salad or a side of black beans and rice pairs well with them.
• How can I make the tostadas gluten-free?Make certain that the tostada shells are comprised entirely of corn, with no admixture of flour; because some brands may contain wheat flour, this is a crucial distinction to look for.

Mexican Street Corn Tostadas Recipe Substitutions and Variations

Cotija cheese: You can substitute feta or Parmesan. These have a similar texture and salty flavor.
Mayonnaise: Greek yogurt can replace mayonnaise in a healthier manner, retaining the creamy consistency of the condiment.
Corn tostada shells: If tostada shells are unavailable, use baked or lightly fried corn tortillas.
Cilantro: If cilantro does not appeal to you, think about using parsley to impart a milder herb flavor.
Cayenne pepper: Replace with several dashes of hot sauce or crushed red pepper for a spice kick.

Pro Tips

1. Char the Corn Properly: For the best flavor, ensure the corn is well charred on the grill. This will add a smoky depth to the taste. If you don’t have a grill, you can use a broiler or a stovetop grill pan.