Another recipe from the backlog that I don't remember much about. We used feta instead of cotija for the cheese, and we couldn't find pre-made tostada shells so we made our own; this recipe reflects that. If you have access to tostada shells skip all the taffing around with the tortillas and just use those.

Mexican Street Corn Tostadas

Isabel Eats

Ingredients

• 8 medium tortillas
• Corn oil
  
• One 15 oz tin whole kernel corn, drained
• ¼ C mayonnaise
• 1 small red onion, finely chopped
• ⅓ C fresh cilantro, finely chopped
• Juice of half a lime
• ⅛ tsp salt
• 2 tbsp feta cheese, crumbled, plus more for serving
• One 15oz tin refried beans

Directions

1. Preheat oven to 400°F.
2. Lightly oil and salt the tortillas; place on a baking sheet (or multiple baking sheets) and bake until crispy, 5-10 minutes per side.
3. Meanwhile, in a large bowl, mix together corn, mayo, onion, cilantro, lime juice, salt, and feta.
4. Heat the refried beans in the microwave until warmed through.
5. Once the tostadas are done, spread each one with refried beans, top with the corn mixture, sprinkle over more feta, and serve.