Sweet Corn Tostada

Sweet Corn Tostada

As a Mexican food fan living life in Canada you can imagine my pickings for authentic restaurants are slim. It’s only made worse by my boastful husband who loves to tell tales of his college days in El Paso when he’d eat the most mouthwateringly authentic Mexican daily. Every time I think I’ve found a decent place here, he poo poo’s it. Then a few friends made a recommendation of an uncharacteristically genuine place just North of Toronto called MexiCanada. I know–not too original with the name-but this place is as real as it gets.

One rainy day as we made our way up to our cottage, we decided to stop and check to see if the spot was really worth all the hype. It blew our minds. In fact, I couldn’t stop thinking about the pulled chicken tostada’s Scarlett enjoyed. I decided I had to come up with my own version since it wasn’t likely I’d be able to just run in to MexiCanada when I had a hankering. After all, it’s 45 minutes North of our downtown home.

I set out to make a vegetarian version of the tostadas and decided they would be the perfect delivery system for our beloved sweet, Ontario corn. Thankfully, it is still in abundance but I know its days are numbered. I like to try and overload on the stuff to tie me over until the following summer. It’s not a pretty site really.

Sweet Corn Tostada


  • For the black bean spread:
  • 1 can (14 oz) no salt added organic black beans, rinsed
  • ¼ cup extra virgin olive oil plus more for brushing
  • ¼ cup cilantro
  • 1 clove garlic, sliced chopped cilantro plus 1/8 cup for garnish
  • juice of one lime
  • ¼ tsp salt
  • For the tostadas:
  • 8 corn tortillas
  • 1 ear of corn of fresh corn or 1 cup frozen
  • 2 cups shredded iceberg lettuce
  • ¾ cup grated Monterey jack cheese
  • ¼ cup sour cream


Preheat the oven to 425.

In a food processor, place beans, oil, cilantro, garlic, lime juice and salt. Blend until mixture reaches the consistency of hummus. Remove from processor and spoon into a small bowl. Set aside.

Meanwhile, boil corn until cooked. Remove from boiling water and allow to cool a few minutes. Cut kernals from ear. Place in a bowl and put aside. If you’re using frozen corn, follow package directions for cooking.

Place shredded lettuce, shaved cheese, chopped cilantro and sour cream in various small bowls.

Lightly brush each tortilla with olive oil on each side and then bake in the oven on a cookie sheet for about 7 minutes. Remove and serve immediately with the rest of the fixings. Place tortilla on plate and layer with black bean dip, lettuce, cheese and corn.

After a day of swimming, sailing, kayaking and body surfing, we were all cross-eyed with hunger. Dan suggested sandwiches since it was already way past our dinner-time but I assured him I could have this dish on the table in about 15 minutes. He laughed, but I was right. (I love it when that happens!)

Scarlett and Dan loved each bite. And I’ve got to admit I packed away four. Dan even told me it’s his new favorite meal. However, Scarlett yelled at me for making it without her. “I need to know how to make it if it’s its going into our book!” she lectured me. Apparently, Scarlett and Esme have cooked up their own idea for a book penned by only the kid half of SPC. I can’t tell you the title because it’s such a good idea. Actually, I’m pretty sure it will be a best seller, especially if I loan them this recipe.



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1 Comment

  1. Chance Torrez
    August 29, 12:20 Reply

    These look delicious! I, too am always keeping an eye out for some good, authentic Mexican food where I am, coming from Texas. It’s just too bad my fiancée is grain free, otherwise we’d be making these tonight!

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