Ingredients
Scale
- 1 15-ounce can whole kernel corn (drained)
- 1/4 cup mayonnaise
- 1/4 cup red onion (finely chopped)
- 1/3 cup cilantro (finely chopped)
- 1/2 lime juice
- 1/4 teaspoon salt
- 2 tablespoons cotija cheese (plus more for topping)
- 1 15-ounce can refried beans
- 8 pieces tostada shells (store-bought or homemade)
- Chili powder (to season for topping, optional)
Instructions
- In a bowl, mix drained corn, mayonnaise, red onion, cilantro, lime juice, salt, and cotija cheese until well combined.
- Heat refried beans in a saucepan over low heat until warmed through.
- Spread warm refried beans onto each tostada shell and top with the corn mixture.
- Serve immediately, optionally garnished with chili powder or additional cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Assembling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg