Corn is one of the summery-est of foods. Is that a word? If it’s not, it should be.
Anyway, back to corn. I have such fond memories of grilling out dinners and enjoying corn on the cob in the summertime. The weather was finally warm and it stayed light later (meaning we got to enjoy a later bedtime which is obviously the goal of every child’s life).
Now that it’s starting to warm up, and since Cinco de Mayo is upon us, I’m channeling summer in a big way over here with these super cute little Mexican street corn tostadas.
So much flavor.
Don’t let their precious appearance fool you. They are also jam-packed with flavor. The sweet corn, the creamy sauce, the sharp and salty cotija cheese, the spicy blend of mexican spices sprinkled on top.
These have all the goodness of Mexican street corn plus some of the trendiest of buzzwords signifying over-the-top delicious flavor. Bitter Kale. Smoky Bacon. Need we say more?
Plus these little babies are corn on corn deliciousness. Creamy corn in the filling, corn in the crispy tortilla. They are a texture explosion.
But I mean seriously, they are extra corn-y. Or… well… you know what I mean…
30 minute meal.
Did I mention this meal comes together super fast? About 30 minutes start to finish. Easy peasy, busy weeknight squeezy (is that not how the saying goes?).
And the entire meal is made in a skillet on your stove top so you don’t even have to turn on the oven. (I see all you dinner-time heroes starting to sweat profusely while you’re just trying to feed your family this time of year). You’re. Welcome.
These are perfect for a summer backyard dinner or your Cinco de Mayo extravaganza. Whatever the occasion, do yourself a favor and add a little corniness to your life.
[cooked-recipe id=”4559″]
