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 was great on my tacos. I loved 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!
I 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.
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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. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
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!
See the photo above with the drizzled on sour cream?
I’ll be posting a tip on how to get your 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. Take a look at the Super Simple Way to Serve Sour Cream!
This tostada is a guide.
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
- 1 small tortilla your choice or corn or flour
- Refried beans
- Shredded lettuce
- Mexican Corn Salad
- Sour Cream*
- shredded cheese
- avocado or guacamole
- chopped cilantro
- 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!
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.
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Oh! yum… this salad looks good. I just want to pick up that fork and take a bite. Thanks for sharing them over at Foodie Friends Friday and so glad that you will be co-hosting with us this week… Will be a great party.
What a great salad!
Quite unique for me and I’d looooove to try
What a gorgeous looking salad, huge YUM!!