Vegetable Tostadas with Creamy Mexican Street Corn
Creamy and spicy, this repeat-favorite vegetarian dish is seductively reminiscent of Mexican street food. Crispy pan-fried tostadas are piled high with roasted red onion, earthy mushrooms, sweet tomatoes, and zucchini. Queso fresco (a variety of fresh cheese) and a heap of sautéed corn tossed with chipotle crema round out this ultra-flavorful meal.
Total cook time
- 1 red onion
- 12 ounces cremini mushrooms
- 16 ounces plum tomato
- 1 1/2 pounds zucchini
- 2 limes
- 1 1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 ounce cilantro
- 1 chipotle pepper in adobo sauce
- 4 ounces mayonnaise
- 4 cups corn
- 8 corn tortillas
- 2/3 cup queso fresco
Preheat oven to 425°F. Peel onion and thinly slice into rings. Wipe mushrooms clean with a damp paper towel and quarter. Rinse remaining produce. Halve tomatoes, scoop out and discard seeds, and roughly chop (see Recipe Tip). Halve zucchini lengthwise and cut crosswise into .25-inch half-moons. Halve limes.
On a baking sheet, toss onion, mushrooms, tomatoes, and zucchini with spice mix, .25 cup olive oil, and 1 teaspoon salt. Transfer half of vegetables to a separate baking sheet. Arrange all vegetables in an even layer, transfer baking sheets to oven, and roast until vegetables are tender, about 20 minutes. Meanwhile, pick cilantro leaves, discarding stems. Roughly chop half of cilantro leaves; leave remainder whole.
While vegetables roast, mince .5 of chipotle pepper and add to a small bowl (see Recipe Tip). Add mayonnaise, season with .125 teaspoon salt and black pepper as desired and whisk to combine. Use remaining chipotle pepper to spice up another recipe.
Heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add corn. Season with .5 teaspoon salt and sauté, stirring, until warmed through and beginning to brown, about 5 minutes. Transfer to a large bowl and stir in juice of 2 limes, chopped cilantro, and .33 of chipotle crema until fully combined. Set aside.
Wipe pan from corn clean and add 2 tablespoons canola oil over medium-high heat. When oil is shimmering, add tortillas in a single layer and fry, working in batches and adding more oil as needed, until golden and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Immediately sprinkle queso fresco on top.
Top tostadas with roasted vegetables. Dollop over remaining chipotle crema (or serve on the side) and garnish with whole cilantro leaves. Serve with Mexican street corn. Enjoy your killer dinner.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.