Avocado and Roasted Corn Tostadas with Queso Fresco

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These simple, crunchy corn tostadas are topped with the perfect balance of a crispy, creamy, salty and delicious salad that make these suitable for a main meal or served as an nutritious appetizer!

Avocado and Roasted Corn Tostadas with Queso Fresco

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Avocado and Roasted Corn Tostadas with Queso Fresco

Here are the top 3 things to look for when checking an aguacate for ripeness:

  1. Hard-not yet ready = very hard and a bright green
  2. Firm-Ripe = yield to gentle pressure and perfect for slicing
  3. Ripe = easily yields to pressure, will have about 2-3 days shelf life at room temperature

Avocado and Roasted Corn Tostadas with Queso Fresco

These Avocado and Roasted Corn Tostadas with Queso Fresco are effortless and bursting with flavor, and that makes them perfectly qualified to serve as an appetizer or a main dish. The tender, smooth, always fresh and delicious Avocados From Mexico | Aguacates De México are complemented with roasted corn kernels, radishes, tomatoes, onions, jalapeños and then finished off with a garlic cilantro lime dressing that makes an impeccable salad that is placed atop a crunchy tostada and finished off with salty queso fresco. You’re welcome!

Avocado and Roasted Corn Tostadas with Queso Fresco

In our household aguacates resemble gold, a special treat, something that doesn’t come around often enough even though they are evergreen and always in season. Avocados are versatile, full of great nutrients and can be added to just about anything! How do you enjoy avocados?

Avocado and Roasted Corn Tostadas with Queso Fresco

 

  • 8 corn tostadas
  • 1 c. queso fresco, crumbled
  • 3 large ears sweet corn, shucked and silk removed
  • 1 large Avocados From Mexico | Aguacates de México, diced
  • ½ c. yellow onion, diced
  • 1 c. tomato, diced
  • ½ c. radishes, diced
  • ½ c. cilantro, chopped
  • 1 jalapeño, diced
  • ¼ c. fresh lime juice
  • 1 medium garlic clove, minced
  • 1 tsp. salt
  1. Bring a large pot of water to a boil and add 1 tsp. salt. Place the shucked corn in the boiling water. Boil for 3-5 minutes or until the corn is bright yellow. Roast the corn evenly on all sides on a preheated grill or broiler just until charred (approx. 1-2 minutes on each side). Set aside and allow to cool completely.
  2. Remove the kernels from the cobb and place into a large bowl. Add the diced Avocados From Mexico | Aguacates de México, yellow onion, tomato, radishes, cilantro, and jalapeño. Set aside.
  3. In a small bowl combine fresh lime juice, minced garlic, and salt. Mix well and pour over salad. Gently toss all the ingredients together.
  4. When ready to serve spoon the corn mixture on top of a tostada and top with crumbled queso fresco and chopped cilantro.
  5. Serve immediately.

You can use 3 cups of corn kernels in place of the ears, you can opt out of roasting or roast in the oven under a preheated broiler. Refrigerate any leftovers in an airtight container for up to 3 days.

3.5.3208

 

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