Tostada with Mexican Corn Salad

As promised, here’s a super yummy, fresh, healthy, and fun Tostada with Mexican Corn Salad from Easter! I love Mexican Food, and the addition of the Corn Salad to a tostada (which can sometimes be a little heavy), is just delicious!

I really like the bright light salad. It’s great on tacos. You’ll love dipping chips into it and eating it like a dip. It could be a salsa or a salad.

I thought it would be a great tostada, and it really was!

You’ll love the addition of the shredded iceberg lettuce in this one. It’s crunchy texture really adds a fun aspect to the tostada.

But, feel free to use any kind of lettuce you like; darker leafy greens will add more nutrition, and we usually use spinach or romaine.

And, yes, spinach would be awesome in this salad as well.

we appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Homemade

If you’d like to make your own salsa, I have a bunch of recipes.

You might like to try an Enchilada Salsa or a Traditional Salsa using canned tomatoes.

My favorite salsa is one I make with roasted tomatoes.

Or, maybe you’re looking for a Salsa Verde to make it a little more exotic!

Which ever you use, or even if you use a jarred salsa, it’s all yummy!

Serving suggestions

See the photo above with the drizzled on sour cream? I’ll be posting a tip on a way to serve sour cream to look like that.

It’s really easy, and I served the sour cream this way at Easter dinner.

It’s a great way to keep the sauce mess to a minimum.

Keep it vegan by leaving out the cheese and sour cream.

With the black beans, refried beans, and corn in the tostada, there’s no need to add additional protein, but if you want, you could add shredded chicken or beef for a meaty tostada.

Try my Slow Cooker Lentil Taco Salad in a tostada as well.

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Tostada with Mexican Corn Salad Recipe

Tostada with Mexican Corn Salad

Debi

Use my Mexican Corn Salad to make a fabulous Tostada! Serves 1, but it’s easily made into as many as you want!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 1 serving

Calories 90 kcal

Ingredients

  

1x2x3x

• 1 small tortilla your choice or corn or flour
• Refried beans
• Shredded lettuce
• Mexican Corn Salad
• Salsa
• Sour Cream*
• shredded cheese
• avocado or guacamole
• chopped cilantro

Instructions

 

• Toast the tortilla in a dry skillet until golden brown, flip to second side and repeat. Once tortilla is toasted, place it on your plate and add a smear of refried beans. Top with a big handful of shredded lettuce and a large scoop of Mexican Corn Salad. Top with toppings of choice. And, enjoy your yummy tostada!

Nutrition

Calories: 90kcalCarbohydrates: 15gProtein: 2gFat: 2gSodium: 205mgPotassium: 45mgSugar: 1gCalcium: 32mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword corn, tostada

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!