Smoky Sweet Corn Tostadas
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(4)
Ingredients
2 servings
- Kernels from 1 ear of fresh corn
- 1 ½ cup cooked chickpeas, drained and rinsed
- ½ garlic clove
- 1 tablespoon fresh lime juice
- ½ tablespoon tahini
- 1 tablespoon olive oil
- 1 teaspoon chipotle paste (or chipotle powder)
- ½ teaspoon smoked paprika, or to taste
- Sea salt and freshly ground black pepper
- 4 corn tortillas
- 1 ear of fresh corn, for grilling
- Smoky Sweet Corn Hummus
- ½ avocado, diced
- 1 scallion, diced
- Jalapeño slices, optional
- A few sprigs of baby kale or arugula
- Serve with tomatillo salsa, store-bought or the one from this recipe
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Preparation
Chef’s notes
This tostada recipe serves 2 with extra hummus. Store the leftover hummus in the fridge for up to 3 days.
Note:
In picture #2, I sliced tortillas into wedges and baked them into chips. If you want chips in addition to your tostadas, slice 3-4 more tortillas into wedges and bake them with the whole tortillas (until crispy), then salt generously.