Street Corn Tostadas
I like to think of tostadas as giant, perfect– bite nachos. We all know the difficulty of scraping up every desired ingredient onto a single chip. Chips tend to crack under the pressure and ingredients simply run away. Nacho consumption can be as futile as eating the slippery grape in your fruit salad with a plastic fork. Instead of chasing evasive diced tomatoes around your plate with a chip, why not pile everything onto a crispy baked tortilla? And why not enjoy the crispiness of a chip without the oiliness of deep— frying? Tostadas are the answer to these questions. While I won' t promise you that they' re entirely easy to eat, they are a fun change from tacos and a healthier alternative to nachos. They' re simple enough to make on week nights and, while my version incorporates a take on Mexican street corn, tostadas can be topped with whatever you have on hand. Plus, "Tostada Tuesday" has a nice ring to it.
Prepare the Mexican Street Corn: Peel the corn on the cob and coat with olive oil. Sprinkle with chili powder, garlic powder, lime juice, and salt. Grill the corn until the color deepens and the kernels become soft. Remove the corn from the cobb once cooked. If you don't have access to a grill, electric grill, or grill pan, you can boil the corn first and mix the seasonings into a bowl of the cooked corn. You could also substitute canned or frozen corn, again adding seasonings once the corn is heated. Tostadas: Spray or lightly oil corn tortillas with olive oil. Line tortillas on a baking sheet and bake at 350ºuntil crispy. Once the tostadas are ready, top with refried beans, diced tomatoes, diced onion, chopped cilantro, and Mexican street corn.
I use a Cuisinart Griddler for easy indoor grilling. I prefer Trader Joe's White Corn Tortillas, because the ingredients are simply: corn, water, and traces of lime. I recommend Trader Joe's chile lime seasoning blend for extra flavorful tostadas.