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[mc4wp_form id=”7199″]
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 youtube.com/theplated 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.