Mexican Street Corn Tostadas

Ready in only 15 minutes, these Mexican Street Corn Tostadas make for an easy lunch or quick dinner that’s also gluten free and vegetarian.
Ready in only 15 minutes, these Mexican Street Corn Tostadas make for an easy lunch or quick dinner that’s also gluten free and vegetarian.

INGREDIENTS
  • 1 15-oz 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 tsp salt
  • 2 tbsp cotija cheese, plus more for topping
  • 1 15-oz can La Preferida Organic Refried Beans
  • 8 corn tostadas
  • chili powder to season for topping, optional

INSTRUCTIONS
  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.