Mexican Street Corn Toastadas


  • 1 15-ounce can whole kernel corn,drained

  • 1/4 cup mayonnaise

  • 1/4 cup finely chopped red onion

  • 1/3 cup finely chopped cilantro

  • Juice of half a lime

  • 1/4 teaspoon salt

  • 2 tablespoons cotija cheese, plus more for topping

  • 1 15-ounce can refried beans

  • 8 tostada shells, store-bought or homemade

  • chili powder to season for topping,optional

1. In a large bowl, add corn, mayonnaise, red onion, cilantro, lime juice, salt and 2 tablespoons of cotija cheese.

2. Mix together with a spoon until the corn is evenly coated with all the ingredients. Set aside.

3. Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes, or until fully heated through.

4. To assemble, spread about 3 to 4 tablespoons of refried beans onto each tostada and top with a scoop or two of the street corn mixture.

5.?Sprinkle with some cotija cheese and a dash of chili powder.

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