Crispy Tostadas with Charred Corn & Queso
Crunchy corn tostadas loaded with charred corn, melted cheese, and bright lime crema. Sheet-pan dinner that tastes like a taquería in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 4 shells corn tostada shells
- 1.5 cups fresh corn kernels (or frozen, thawed)
- 1 cup sharp cheddar or cotija cheese, shredded
- ½ cup sour cream
- 1 whole lime
- 1 whole jalapeño, sliced thin (or pickled)
Instructions
- 1
Heat a large skillet over medium-high heat. Toss corn with a pinch of salt and spread in a single layer.
- 2
Cook corn without stirring until charred on one side, ~3 minutes. Stir and cook another 2 minutes until edges are dark.
- 3
Arrange tostada shells on the skillet (work in batches if needed). Top each with a handful of cheese.
- 4
Cover with a lid or foil and cook over medium heat until cheese melts and shells are warm, ~2 minutes.
- 5
Stir sour cream with the juice of half the lime. Season with salt to taste.
- 6
Top each tostada with charred corn, a drizzle of lime crema, and a few jalapeño slices. Serve immediately.
Tools you’ll need
- 12-inch skillet with lid or foil
- cutting board and knife
- small bowl
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