Toasted Corn Tostadas
by Caren McSherry
Delightfully fresh, without complication. The corn tortillas can be baked or fried in advance and simply topped with the corn mixture when ready to serve. By boiling the corn first, it quickens the charring process.
Ingredients:
- 8-10 small corn tortillas, 1 package
- 1 tbsp grapeseed oil for brushing
- 3 fresh corn cobs, boiled for 10 minutes
- 1 small purple onion, cut into quarters leaving the core intact
- 1 avocado, diced
- ½ cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tbsp chili crunch
Garnish:
- 1/3 cup pumpkin seeds
- 1 tbsp lemon oil
- 1 tsp sea salt
Method:
1. Preheat oven to 375F. Using a 3-in round or fluted cutter, press circles out of the tortillas. Brush both sides with oil and bake until crispy on both sides, about 5 to 6 minutes. Remove and transfer to a paper towel lined plate to blot off any excess oil. Set aside.
2. Heat a BBQ or grill pan and char the boiled corn and the purple onion quarters until nicely browned. Remove and let cool.
3. Meanwhile, toss the pumpkin seeds with the lemon oil and salt, transfer to a parchment-lined tray and roast for 10 minutes in a 375F oven. Toss a few times to encourage even toasting. Set aside to cool.
4. Slice the kernels off the cob and place in a large bowl, cut the onion into a dice the same size as the corn kernels and add to the bowl. Add the cilantro, lime, and chili crunch. Taste for seasoning and adjust to suit your tastes. Set aside until ready to plate.
5. Lay the tortillas on your serving platter, add the avocado to the bowl, gently toss. Spoon the corn mixture on top, and sprinkle with the toasted pumpkin seeds.
- Note: Chili Crunch is a garlic chili condiment that takes spicy to the next level without the overpowering heat.
Copyright (c) Caren McSherry 12/2021
2. Heat a BBQ or grill pan and char the boiled corn and the purple onion quarters until nicely browned. Remove and let cool.
3. Meanwhile, toss the pumpkin seeds with the lemon oil and salt, transfer to a parchment-lined tray and roast for 10 minutes in a 375F oven. Toss a few times to encourage even toasting. Set aside to cool.
4. Slice the kernels off the cob and place in a large bowl, cut the onion into a dice the same size as the corn kernels and add to the bowl. Add the cilantro, lime, and chili crunch. Taste for seasoning and adjust to suit your tastes. Set aside until ready to plate.
5. Lay the tortillas on your serving platter, add the avocado to the bowl, gently toss. Spoon the corn mixture on top, and sprinkle with the toasted pumpkin seeds.
- Note: Chili Crunch is a garlic chili condiment that takes spicy to the next level without the overpowering heat.
Copyright (c) Caren McSherry 12/2021
