Isabel Eats · by Isabel Orozco-Moore★ 4.8 (107)
Mexican Street Corn Tostadas
NUTRITION · PER SERVING15M COOK
CAL 20%·PRO 21%
CARBS 47G48% OF CAL
8G FIBER6G SUGAR34G OTHER
FAT 20G47% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick Mexican street corn topped with a creamy mayo mixture, cheese, and cilantro, served on crispy tostadas. It comes together in 15 minutes with bright, tangy, and savory flavors.
mainmexicantaco⚡ microwavegluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 15-ounce can whole kernel corn, (drained)
- 1/4 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/3 cup finely chopped cilantro
- Juice of half a lime
- 1/4 teaspoon salt
- 2 tablespoons cotija cheese, (plus more for topping)
- 1 15-ounce can refried beans
- 8 tostada shells, (store-bought or homemade)
- chili powder to season for topping, (optional)
At a glance
PER SERVING · TIME 15M
CAL 20%·PRO 21%
CARBS 47G48% OF CAL
8G FIBER6G SUGAR34G OTHER
FAT 20G47% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1063mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 578mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1063MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.