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Corn Salsa Tostadas

 Corn Salsa Tostadas
"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."
6 ServingsPrep/Total Time: 20 min.


  • 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.

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Corn Salsa Tostadas (continued)

Nutritional Facts: One serving (6 tostadas) equals 141 calories, 3 g fat (trace saturated fat), 3 mg cholesterol, 347 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.