Street Corn Tostadas with Black Beans
Crunchy Street Corn Tostadas feature fresh corn, black beans, creamy elote-inspired taste, and cotija cheese for an easy weeknight meal.
Love corn? Try my Guacamole With Corn Feta Salad, Zesty Roasted Corn Salad, or this hearty Southwest Corn Chowder.
Fresh summer corn shines in this easy Street Corn Tostadas with Black Beans recipe. Crunchy tostada shells are layered with creamy smashed black beans, then piled high with sautéed corn mixed with jalapeños, smoky spices, mayo, and sour cream. A sprinkle of cotija cheese and sliced green onions finishes each tostada with the perfect savory bite.
My husband and I love visiting our local fair each summer, and one of the very first food stands we make a beeline for is the street corn. Well, if I'm being completely honest, our first stop is the Oregon Dairy Women ice cream stand for a soft-serve cone, and then we make our way to the savory food. There's just something about sweet corn slathered in creamy, cheesy goodness that's impossible to resist. While this recipe wasn't actually inspired by our fair tradition, it captures those same comforting flavors. So, if you're looking for a delicious way to use fresh summer corn, these Street Corn Tostadas deserve a spot on your menu.
Watch Me Make It
Ingredients You Need
See the full list and measurements in the recipe card below.
- Black beans are sturdy and hold up well on the tostada shells.
- Fresh corn is truly best but frozen corn is also a good substitute.
- Tostadas
- Sour cream and mayo offer the perfect balance of creaminess and tang.
- Lime juice
- Jalapeño for a touch of spice. Leave in the seeds for extra spiciness.
- Pantry seasonings include smoked paprika, chili powder, salt and pepper to taste.
- Cojita or Queso fresco cheese for that classic street corn taste.
- Green onions or cilantro to garnish.
How To Make Street Corn Tostadas
- Smash the black beans and remove the corn from the cob.
- Sauté corn with jalapeños then stir in spices, cilantro, sour cream, mayo, lime juice, and cojita cheese.
- Meanwhile, toast and heat tostadas in the oven on a sheet pan.
- Spread a thin layer of black beans on each tostada, then add a generous scoop of the corn mixture. Top with crumbled cojita cheese and green onions.
These tostadas are best served right away for the ultimate crunch and texture. You can add a drizzle of sour cream or Mexican crema over the top for extra creaminess and adds a coolness with the spicy flavor.
Ang's Helpful Tips
- Bake the tostada shells first. This only takes a few minutes and you can do this step while you prepare the corn. This simple step makes them extra crispy and helps prevent them from softening once the toppings are added.
- Use fresh corn. Fresh corn delivers the sweetest flavor and the best texture. While frozen corn can work in a pinch, nothing beats fresh ears during summer.
- Assemble right before serving. To keep every bite nice and crunchy and prevent the bottom from becoming soggy, wait until you're ready to eat before adding the toppings.
Can I Make These Ahead Of Time?
You can prepare the black bean layer and the street corn mixture ahead of time. Store them separately and assemble just before serving so the tostadas stay crisp.
Serving Suggestions
These tostadas are filling on their own but also pair well with any of these delicious mains and sides:
- Simple Grilled Chicken Breasts
- Spicy Pork Chops With Mango-Lime Salsa
- Mexican Rice
- Mexican Couscous
- Classic Pico de Gallo
- Best Salsa Ever
- Avocado Corn and Tomato Salad
- High-Protein Guacamole Dip
- Cowboy Caviar
More Mexican Favorites
- BBQ Chicken Tostadas with Jalapeno Ranch Coleslaw
- Oven Baked Tacos
- Baja Crispy Fish Tacos
- Viral Chicken Caesar Salad Nachos Recipe
- Crispy Oven-Baked Chicken Tacos
Street Corn Tostadas with Black Beans
Equipment
- Large sheet pan
- medium skillet
Ingredients
- 8 tostada shells
- 15 ounce can black beans, drained and rinsed
- 1 tablespoon olive oil
- 3 ears of corn, kernels removed off the cob about 2 cups of corn kernels
- 1 small jalapeño, seeded and diced
- ¼ teaspoon smoked paprika
- ½ teaspoon chili powder
- 2 tablespoon sour cream
- 2 tablespoon mayo
- 1 small lime, juiced
- ¾ cup cojita or queso fresco cheese, crumbled and divided
- ¼ cup cilantro, chopped
- salt and pepper to taste
- 2 green onions, sliced
Instructions
Preheat oven to 325℉ and place tostadas in a single layer on a large sheet pan.
- Start by mashing black beans in a bowl using a fork until spreadable, then set aside.
- Heat a skillet to medium-high heat and add olive oil, corn, and jalapeño. Sauté for 3-5 minutes until the corn is golden in spots but still crisp.
- While the corn is sautéing, place the tostadas in the oven and bake for 5-7 minutes until golden and hot.
- To the corn add in spices and toast for 30-seconds then remove from the heat and stir in sour cream, mayo, lime juice, ½ cup cojita cheese, cilantro, and season with salt and pepper to taste. Make sure all the ingredients are combined.
- Divide the smashed beans between the 8 tostadas and spread out in an even layer. The back of a spoon works great for this step.
- Spoon a generous amount of the street corn on top of the black bean layer, then garnish with the remaining cheese and sprinkle with green onion. Serve immediately.
Notes
Nutrition
Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.
