loveandlemons5.0
Smoky Sweet Corn Tostadas
This easy tostada recipe will become your go-to summer party appetizer! Fresh, smoky & fun, it's vegan & gluten-free. I also love it for a light lunch.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●skillet
- ●baking sheet
- ●oven
- ●pan
📝 Preparation Steps
1
Make the hummus: In a food processor or high speed blender, combine the corn kernels, chickpeas, garlic, lime juice, tahini, and olive oil. Blend until smooth. Season with salt and pepper to taste and add chipotle paste and smoked paprika to your liking. Chill until ready to use.
fresh lime juice1 tablespoonolive oil1 tablespoonchipotle paste (or chipotle powder)1 teaspoon
2
Make the tostadas: Preheat the oven to 300°F. Brush tortillas with a little olive oil, place them on a baking sheet, and bake until crispy. (You can also toast them in a cast iron skillet if you don’t want to turn your oven on.)
olive oil1 tablespoon
3
Heat a grill or grill pan over medium heat. Brush the corn cob with olive oil and grill, rotating occasionally until char marks form. Season with salt and slice the kernels off the cob.
olive oil1 tablespoon
4
Assemble the tostadas with the Smoky Sweet Corn Hummus, diced avocado, grilled corn kernels, scallion, jalapeno slices, and baby greens. Serve with tomatillo salsa on the side.
Smoky Sweet Corn Hummusserve with tomatillo salsa, store-bought or the one fromthis recipe
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