Corn Salsa Tostadas Recipes

CORN SALSA TOSTADAS

Corn Salsa Tostadas image

"I made these 'South-of-the-Border' treats when I have a craving for something a little spicy," writes Laurie Todd, Columbus, Mississippi. "These bite-size morsels are as tasty as they are attractive. They make fun appetizers for a party, too."

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 3 dozen.

Number Of Ingredients 11

Ingredients

3 flour tortillas (8 inches)
3/4 cup fat-free sour cream
3 teaspoons minced fresh cilantro, divided
2 green onions, finely chopped
1/4 teaspoon garlic powder
3/4 cup fresh or frozen corn, thawed
1 plum tomato, diced
1 tablespoon chopped jalapeno pepper
2 tablespoons orange juice
1 teaspoon canola oil
1/2 teaspoon salt

Steps:

Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool. , In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.

Nutrition Facts : Calories 141 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 347mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

BLACK-BEAN TOSTADAS WITH CORN RELISH

Black-Bean Tostadas with Corn Relish image

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.

Provided by Martha Stewart

Categories Lunch Recipes

Time 30m

Number Of Ingredients 12

Ingredients

2 limes
2 scallions
1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)

Steps:

Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
Serve: Top tostadas with corn relish, and, if desired, sour cream.

Nutrition Facts : Calories 633 g, Fat 38 g, Fiber 11 g, Protein 25 g

PORK TOSTADAS WITH CORN SALSA

Pork Tostadas with Corn Salsa image

Categories Onion Pork Tomato Appetizer Avocado Corn Chill Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 tostadas, serving 4

Number Of Ingredients 13

Ingredients

2 pounds boneless pork shoulder, cut into 2-inch pieces
2 yellow or white onions
3 tablespoons distilled white vinegar
2 garlic cloves, minced
3 tablespoons vegetable oil plus additional for frying the tortillas
3 ears of corn
2 tomatoes, chopped fine
1/2 cup finely chopped red onion
1 to 2 fresh jalapeño chilies including the seeds, or to taste, minced (wear rubber gloves)
1/2 cup loosely packed fresh coriander, chopped fine
4 tablespoons fresh lime juice
2 avocados (preferably California)
eight 7-inch corn tortillas

Steps:

In a large saucepan combine the pork, 1 of the yellow or white onions, sliced, the vinegar, salt to taste, and enough water to cover the mixture by 2 inches, bring the water to a boil, and simmer the mixture, covered partially, for 1 1/2 to 2 hours, or until the pork is tender. Let the pork cool in the broth, transfer it to a work surface, reserving 3/4 cup of the broth, and with forks shred it. In a large heavy skillet cook the remaining yellow or white onion, chopped fine, and the garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is softened and stir in the pork, the reserved broth, and salt and pepper to taste. The pork mixture may be made 1 day in advance and kept covered and chilled.
In a large saucepan, cleaned, combine the corn with cold water to cover, bring the water to a boil, and simmer the corn for 1 minute. Drain the corn, let it cool until it can be handled, and, working over a bowl, with a serrated knife cut the kernels from the cobs. To the bowl add the tomatoes, the red onion, the jalapeños, the coriander, 2 tablespoons of the lime juice, the remaining 2 tablespoons oil, and salt to taste, stir the salsa until it is combined, and let it stand for 30 minutes. The salsa may be made 4 hours in advance and kept covered and chilled.
Peel and pit the avocados, in a bowl mash them with a fork, and stir in the remaining 2 tablespoons lime juice and salt to taste. In a skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are golden, transferring them as they are fried to paper towels to drain. Spread the avocado mixture on the tortillas, mound the pork mixture on it, and spoon the salsa over the pork.

CORN SALSA TOSTADAS

Corn Salsa Tostadas image

Make these 'South-of-the-Border' treats when you have a craving for something a little spicy. The bite-size morsels are as tasty as they are attractive. They make fun appetizers for a party, too.

Provided by Allrecipes Member

Yield 36

Number Of Ingredients 11

Ingredients

3 (8 inch) flour tortillas
¾ cup fat-free sour cream
2 medium (4-1/8" long)s green onions, finely chopped
3 teaspoons minced fresh cilantro or parsley, divided
¼ teaspoon garlic powder
¾ cup fresh or frozen corn, thawed
1 plum tomato, diced
1 tablespoon chopped jalapeno pepper
2 tablespoons orange juice
1 teaspoon canola oil
½ teaspoon salt

Steps:

Using a 2-inch-round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with nonstick cooking spray. Place in a single layer on a baking sheet. Bake at 400 degrees for 4 - 5 minutes or until crisp. Cool.
In a small bowl, combine the sour cream, onions, 1 teaspoon cilantro and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate.
Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.

Nutrition Facts : Calories 22.4 calories, Carbohydrate 3.8 g, Cholesterol 0.8 mg, Fat 0.5 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 55.6 mg, Sugar 0.7 g

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