Street Corn Tostadas

Yield: about 6 tostadas

The beloved Mexican street corn becomes a soul-filling meal when slapped on a tostada with fiery El Zapatista chorizo and pickled red onion. Lime juice, mayo, and fistfuls of cilantro dress up roasted corn for a satisfying tostada topping perfect for breakfast, lunch, or dinner. Add avocado, and it’s a full-on party.


  • 10 oz Zapatista, crumbled 
  • Store bought tostada shells 
  • 1# frozen corn 
  • ¼ c vegan mayo 
  • 1 lime, juiced 
  • 1 t chili lime seasoning 
  • 2 cloves of fresh garlic, minced 
  • ¼ c cilantro, chopped fine 

Red Onion Pickles, yield: 1 cup 

  • ¼ red onion, sliced thin 
  • ¼ c apple cider vinegar 
  • ¼ c water 
  • ½ T sugar 
  • ½ T salt 
  • ½ t coriander seed

The How-To

  1. Heat apple cider vinegar,  water, sugar, salt, and coriander seed until sugar and salt have dissolved. 
  2. Pour warm liquid over sliced red onions and cool. 
  3. Coat corn in oil of choice and roast at 375 for 15 minutes.  Set aside to cool. 
  4. Saute crumbled chorizo in oil until crispy. 
  5. Combine roast corn, vegan mayo, lime juice, minced garlic, cilantro, and chili lime seasoning.  Season to taste with salt and pepper. 
  6. Build tostadas with street corn, crispy chorizo, and red onion pickles.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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