Roasted Vegetable Tostadas with Mexican Street Corn

With a Tostadas and an ear of street corn, you can take a normal evening and turn it into a fiesta. Pretend you are strolling down  the street of a quaint spanish town with the sound a mariachi band in the distance.

Wine Pairing: 2012 Palacio de Camino Real Garnacha

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Roasted jalapeños pack a punch. For less spice, scrape out the seeds before roasting, or use sparingly as a garnish. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit for helpful how to videos!


  • 2 cups corn
  • 1 lime
  • 8 ounces plum tomatoes
  • 10 ounces zucchini
  • 1 red onion
  • 5 ounces cremini mushrooms
  • 2 ounces jalapeño
  • 1⁄6 bunch cilantro, divided
  • 1 chipotle pepper in adobo sauce 4 packets mayonnaise
  • 4 corn tortillas
  • 1⁄4 cup crumbled queso fresco


1. Prepare Ingredients

Preheat oven to 425°F. Set corn aside to thaw. Zest lime, then halve. Rinse tomatoes, quarter lengthwise, discard seeds, and roughly chop. Rinse zucchini, halve crosswise, then cut lengthwise into 1⁄4-inch slices. Peel onion and thinly slice into rings. Wipe mushrooms clean with a damp paper towel and quarter. Rinse jalapeño, discard stem, and thinly slice into rings.

2. Roast Vegetables

On a baking sheet, toss tomato, zucchini, onion, mushroom, and jalapeño with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer and roast until vegetables are tender and crisping at edges, 20-25 minutes. Meanwhile, rinse cilantro and discard stems. Roughly chop half of leaves, reserving whole leaves.

3. Make Chipotle Crema

Meanwhile, remove chipotle pepper from adobo, reserving 1 tablespoon sauce and discarding remainder. Mince half chipotle, discarding remainder. In a small bowl, whisk together minced chipotle pepper, mayonnaise, and adobo sauce. Taste and add salt as needed.

4. Sauté Corn

Heat 1⁄2 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add corn and sauté until warmed through and beginning to brown, about 5 minutes. Transfer to a large bowl and stir in lime zest, juice of 1 lime, chopped cilantro, and 2 tablespoons chipotle crema. Taste and add salt as needed.

5. Fry Tostadas

Wipe pan from corn clean and add 2 tablespoons canola oil over medium- high heat. When oil is shimmering, add tortillas, in batches if necessary, and fry until golden and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate to drain and immediately sprinkle over crumbled queso fresco.

6. Plate Tostadas

Layer tostadas with tomato, zucchini, onion, mushroom, and jalapeño, dividing evenly. Garnish each with a dollop of chipotle crema and whole cilantro leaves. Serve corn alongside.


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