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Tostados are simple street food in Mexico, consisting of a deep-fried corn tortilla topped with a variety of items. This version grills the tortilla instead of frying. They are still crispy but have less fat. Six-inch tortillas are used that can be served whole, cut in half, or quarters depending upon your serving preference. They can be prepared ahead of time and served at room temperature.

4 6-inch yellow corn tortillas

2 ears corn-on-the-cob, in the shuck

1/3 cup shredded mozzarella cheese

1/3 cup shredded sharp cheddar cheese

1/2 teaspoon salt

2 tablespoons mayonnaise

2 large, or 3 small, green onions

1/3 cup chopped fresh cilantro

1 bottle chipotle hot sauce

Fresh lime wedges

Remove the stem end of the corn and microwave, husk on, on high for 4 minutes (2 minutes per ear of corn). Remove the ears and remove the husks and silk as soon as they are cooled enough to handle. Slice the corn kernels off into a mixing bowl. Add the next 4 ingredients (mozzarella cheese through mayonnaise) and thoroughly blend. Thinly slice the onions, both white and green. Prepare the grill for direct cooking over a medium hot fire. Spray one side of the tortillas with cooking spray and place on a baking sheet, sprayed side down. Divide the corn mixture evenly between the tortillas and spread it out, not quite to the edges. Place the tortillas directly over the fire and cook, lid closed, for 2 minutes. Just until the cheese melts and the edges of the tortillas begin to brown and curl up.

Remove the tortillas from the grill and top with onions and cilantro. Sprinkle with hot sauce to taste.


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