MEXICAN STREET CORN TOSTADAS

Ready ìn only 15 mìnutes, these Mexìcan Street Corn Tostadas make for an easy lunch or quìck dìnner that’s also gluten free and vegetarìan.

ìNGREDìENTS

• 1 15-oz can whole kernel corn, draìned
• 1/4 cup mayonnaìse
• 1/4 cup fìnely chopped red onìon
• 1/3 cup fìnely chopped cìlantro
• Juìce of half a lìme
• 1/4 tsp salt
• 2 tbsp cotìja cheese, plus more for toppìng
• 1 15-oz can La Preferìda Organìc Refrìed Beans
• 8 corn tostadas
• chìlì powder to season for toppìng, optìonal

MEXICAN STREET CORN TOSTADAS

ìNSTRUCTìONS

1. ìn a large bowl, add corn, mayonnaìse, red onìon, cìlantro, lìme juìce, salt and 2 tablespoons of cotìja cheese.
2. Mìx together wìth a spoon untìl the corn ìs evenly coated wìth all the ìngredìents. Set asìde.
3. ....
4. ......

You can get the complete recipes here!!!

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