Smoky Grilled Corn Tostadas

Short description
A vibrant twist on classic tostadas — smoky grilled corn mixed with tangy crème, fresh lime, spring onions, and spices, all piled onto crispy corn tortilla rounds.

Why You’ll Love This Recipe

• Layered flavors: Sweet, smoky corn meets creamy, spicy mayo-paprika blend.

• Textural contrast: Crisp tortilla rounds topped with juicy kernels and zesty garnishes.

• Perfect party food: Easy to prepare, assemble, and serve as a crowd-pleasing appetizer.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 ears of corn on the cob

• 4 wheat or corn tortillas

• Sunflower oil (for frying)

• 2 spring onions (scallions), thinly sliced

• 80 g mayonnaise (or substitute sour cream)

• ½ tsp smoky paprika powder

• 2 limes (juice and wedges for serving)

• 4 tsp grated Parmesan cheese (or Cotija)

• Fresh coriander (cilantro), chopped

• Salt and pepper to taste

directions

1. Boil corn: Place husked corn in boiling water, cover, and cook for 8 minutes. 

2. Cut tortillas: Use an 8 cm ring or glass to cut three rounds from each tortilla (about 12 rounds total).

3. Fry tortillas: Heat sunflower oil in a pan until hot. Fry tortilla rounds about 1 minute each until golden; drain on paper towel.

4. Char corn: In the same pan (with just a film of oil), cook the boiled corn until lightly charred, rotating all sides. Cool 5 minutes.

5. Prep corn mixture: Slice spring onions; combine mayonnaise and smoky paprika in a bowl. Add corn, onions, lime juice, salt, and pepper; mix well.

6. Assemble tostadas: Place rounds on a platter, top each with corn mixture. Dollop smoky mayo, sprinkle Parmesan and coriander. Serve with lime wedges.

Servings and timing

• Yields: About 12 tostada rounds (serves 6 as appetizer).

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Substitute mayonnaise with sour cream or Greek yoghurt.

• Use Cotija cheese instead of Parmesan for an authentic Mexican flavor.

• Add a touch of chili powder or finely chopped jalapeño for heat.

• Swap wheat tortillas for corn to make it gluten-free.

storage/reheating

• Corn mix: Keeps in an airtight container in the fridge for up to 2 days. Stir before using.

• Tortilla rounds: Best fresh. To re-crisp, bake at 180 °C (350 °F) for 3–4 minutes.

• Reheating: Warm corn mixture gently in a pan or microwave before topping tortillas.

FAQs

What type of tortillas should I use?

Corn or wheat tortillas both work. Corn adds a traditional texture, wheat offers sturdiness.

Can I grill the corn instead of boiling?

Absolutely. Grilling over medium heat until charred enhances the smoky flavor.

Can I make this vegetarian or vegan?

Yes—omit cheese and replace mayo with vegan mayo or cashew cream.

How do I add heat to the recipe?

Stir in chili powder, chopped jalapeños, or drizzle with hot sauce.

Can I use canned or frozen corn?

Yes. Thaw or drain it, then char in a pan for best flavor.

How to prepare this ahead of time?

Make the corn mixture up to 1 day ahead and reheat slightly before serving.

Can I add protein?

Top with grilled shrimp, diced chicken, or black beans for a heartier dish.

What cheese works best?

Cotija, Parmesan, or feta all complement the flavors beautifully.

Is it gluten-free?

Use corn tortillas only. Ensure sunflower oil is uncontaminated and tortillas are 100% corn.

How should leftovers be stored?

Store components separately. Corn mixture in a sealed container (up to 2 days), tortillas in a paper bag to preserve crispness.

Conclusion

Smoky Grilled Corn Tostadas offer a delightful harmony of textures and flavors, from charred sweet corn to crisp tortilla rounds. Ideal for gatherings or a fun appetizer, they’re versatile and easily adapted. Try one of the suggested variations and enjoy a burst of summer flavor on every bite.