These loaded tostadas topped with easy corn salsa are on the table in about 20 minutes. It’s a perfect quick dinner recipe!
Three days is surely the longest I’ve gone without Mexican food in quite a while, so of course we had tostadas and margaritas when I got home on Sunday. Then we had them again the next day because I wanted to doctor them up with this easy corn salsa and take photos. There were no complaints about the repeat dinner because they were so tasty and fun!
Speaking of this weekend, a big topic of conversation was video. It seems that a lot of people would rather watch video instead of (or in addition to) reading about how to make a dish. In answer to that, here’s a quick video showing how to make this quick and easy corn salsa and prepare the tostadas for the oven. If you like it, I would really appreciate if you could give it a thumbs up! Thanks!
Now that I’ve shown you how easy it is to make this Mexican dinner recipe, don’t you want to have it tonight? We’ve eaten tostadas for two nights straight, so we might take a break tonight. Enjoy an extra one for me! Oh, and don’t forget the fresh margarita to go with it!
- 1 1/2 cups whole kernel corn (frozen or DRAINED canned corn)
- 10 ounces Rotel tomatoes drained
- 1 teaspoon freeze-dried cilantro (or 1 tablespoon chopped fresh cilantro)
- 1/2 lime juiced
- pinch sea salt or to taste
- 6 corn tostadas
- 20 ounces canned refried beans
- 1 1/2 cups shredded Mexican blend cheese
- shredded cabbage
- sour cream
- additional salsa (optional)
Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or aluminum foil to make cleanup easy.
Stir together corn, tomatoes, cilantro, lime, and salt. (This salsa could also be used on its own for dipping.)
Spread refried beans evenly over tostadas, being careful not to press too hard and crack the tostadas as you work. Arrange tostadas in a single layer on the prepared baking sheet as you go.
Spread corn salsa evenly over each tostada, and then sprinkle cheese over the corn. Bake in preheated oven for 8-10 minutes or until cheese is fully melted.
Transfer hot tostadas to plates and top with cabbage, sour cream, guacamole, and salsa as desired. Dig in!
You can click here to get a quick guacamole recipe, or you can use prepared guacamole as a shortcut.
- Prep Time: 10
- Cook Time: 10
If you like this dinner recipe, I know you’ll love these too!