Corn Salsa Tostadas Recipe
- 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
- 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. Yield: 3 dozen.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Corn Salsa Tostadas
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As a note, the chip part didn't work out so well. i'm more than certain this is not the fault of the recipe, but me. I made the chips the night before with the other parts, and the general complaint was that they had turned out soggy, but the salsa itself was a hit, the crema (sour cream) went down ok, but not great, I didn't assemble and was glad I didn't after the chips were a failure. So can't quite earn four stars, but the fault lie mostly with me and not with the recipe
I love all of these ingredients and will most likely put this in my recipe box. However, the editor's note to wear disposable gloves is concerning. As a nurse, I see that latex allergies are becoming more and more common and can lead to dangerous allergic reactions. Please make sure you use non-latex gloves, if you need gloves at all. Otherwise, soaking your fingers in some cold milk will take the burn from your skin after you chop your jalapeno