Appetizer: Mexico – Tostadas de Elote (Corn Tostadas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

16 mini corn tortillas (3-inch (7.62 cm)) or sturdy round tortilla chips
2 cups (300 g) fresh corn kernels (from about 3 ears) or thawed frozen corn
2 tbsp (30 ml) olive oil, divided
1/2 tsp (2.5 ml) smoked paprika
3/4 tsp (3.75 ml) kosher salt, divided
1/4 tsp (1.25 ml) black pepper
2 limes, zested and juiced
1 tsp (5 ml) honey or agave
1/4 cup (40 g) red onion, finely diced
1 small jalapeño, seeded and minced
1/3 cup (10 g) cilantro, chopped
1 large avocado, diced
4 radishes, thinly sliced
1/2 cup (60 g) cotija cheese, crumbled

Show original ingredient measurements

16 mini corn tortillas (3-inch) or sturdy round tortilla chips
2 cups (300 g) fresh corn kernels (from about 3 ears) or thawed frozen corn
2 tbsp (30 ml) olive oil, divided
1/2 tsp smoked paprika
3/4 tsp kosher salt, divided
1/4 tsp black pepper
2 limes, zested and juiced
1 tsp honey or agave
1/4 cup (40 g) red onion, finely diced
1 small jalapeño, seeded and minced
1/3 cup (10 g) cilantro, chopped
1 large avocado, diced
4 radishes, thinly sliced
1/2 cup (60 g) cotija cheese, crumbled

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using mini tortillas, heat oven to 375°F (190°C). Brush both sides lightly with 1 tablespoon (15 ml) olive oil and sprinkle with a pinch of salt. Arrange on a sheet and bake until crisp and lightly golden, 8–10 minutes. Cool. (Skip this step if using sturdy tortilla chips.)
2. Heat a large skillet or grill pan over high. Toss corn with 1 tablespoon (15 ml) olive oil, smoked paprika, and a pinch of salt. Sear without stirring for 2–3 minutes, then toss and cook 2–3 minutes more until charred in spots. Transfer to a bowl to cool slightly.
3. In a small bowl, whisk lime zest, lime juice, honey (or agave), remaining salt, and black pepper.
4. Add red onion, jalapeño, and half the cilantro to the warm corn. Pour in half the lime dressing and toss. Adjust salt to taste.
5. Gently toss the diced avocado with the remaining dressing to coat and prevent browning.
6. Assemble: Top each tostada or chip with a spoonful of charred corn, a few avocado cubes, radish slices, a sprinkle of cotija, and remaining cilantro.
7. Serve immediately with extra lime wedges for squeezing.

1. If using mini tortillas, heat oven to 375°F (190°C). Brush both sides lightly with 1 tablespoon olive oil and sprinkle with a pinch of salt. Arrange on a sheet and bake until crisp and lightly golden, 8–10 minutes. Cool. (Skip this step if using sturdy tortilla chips.)
2. Heat a large skillet or grill pan over high. Toss corn with 1 tablespoon olive oil, smoked paprika, and a pinch of salt. Sear without stirring for 2–3 minutes, then toss and cook 2–3 minutes more until charred in spots. Transfer to a bowl to cool slightly.
3. In a small bowl, whisk lime zest, lime juice, honey (or agave), remaining salt, and black pepper.
4. Add red onion, jalapeño, and half the cilantro to the warm corn. Pour in half the lime dressing and toss. Adjust salt to taste.
5. Gently toss the diced avocado with the remaining dressing to coat and prevent browning.
6. Assemble: Top each tostada or chip with a spoonful of charred corn, a few avocado cubes, radish slices, a sprinkle of cotija, and remaining cilantro.
7. Serve immediately with extra lime wedges for squeezing.