Mexican Corn Tostadas

These are so quick and easy and delicious!

Adapted from Isabel Eats.

This recipe is: vegetarian, gluten free


  • 15 oz corn (I used frozen, but fresh and canned would work also)
  • 1/4 cup mayonnaise (I use vegannaise)
  • 1/4 cup finely chopped red onion
  • 1/3 cup finely chopped cilantro
  • Juice of half a lime
  • 1/4 tsp salt
  • 2 tbsp cotija cheese, plus more for topping
  • 15 oz can refried Beans (I used La Preferida vegetarian)
  • 8 corn tostadas
  • optional: chili powder and green onions for topping


  1. Add corn, mayonnaise, red onion, cilantro, lime juice, salt and 2 tbsp of cotija cheese to a large bowl. Mix together with a spoon until the corn is evenly coated with all the ingredients. Set aside.
  2. Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes, or until fully heated through.
  3. To assemble, spread about 3 to 4 tablespoons of refried beans onto each tostada and top with a scoop or two of the corn mixture.
  4. Sprinkle with some cotija cheese, a dash of chili powder, and/or green onions.

Serves 3-4.



One Comment Add yours

  1. Yum! These look seriously good 🙂


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