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Living in the Southwest, Mexican street corn (Elotes) is one of my favorite street foods. I like to make various recipes with it but these tostadas are one of my favorite ways to prepare it. It is a perfect vegetarian dish for summer.
INGREDIENTS
15oz Can Whole Kernel Corn (can also use fresh)
1/4 Cup Mayo
1/4 Cup Finely Chopped Red Onion
1/3 Cup Finely Chopped Cilantro
1 Diced Jalapeño Optional
Juice of 1/2 Lime
1/4 tsp Salt
1 tsp Chili Powder
1 TBS Red Pepper Flakes Optional
2 TBS Cotija Cheese Plus more for topping
15 oz Can Refried Beans
8 Corn Tostada Shells Store Bought or Fresh
INSTRUCTIONS
In a large bowl, add corn, mayonnaise, red onion, cilantro, jalapeño, lime juice, salt, red pepper flakes, chili powder and 2 tablespoons of cotija cheese.
Mix together with a spoon until the corn is evenly coated with all the ingredients. Set aside.
Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes, or until fully heated through. I like to season with a bit of lime juice, some salt and chili powder but that’s optional.
To assemble, spread about 3 tablespoons of refried beans onto each tostada and top with a scoop or two of the street corn mixture.
Sprinkle with some cotija cheese, a dash of chili powder and juice from a lime wedge.
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