Grilled Corn Hummus Tostadas Recipe

Grilled Corn Hummus Tostadas Recipe
Grilled Corn Hummus Tostadas Recipe photo by Taste of Home
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Grilled Corn Hummus Tostadas Recipe

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This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go well together. —Lauren Knoelke, Milwaukee, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 medium ears sweet corn, husks removed
  • 1 small red onion, cut crosswise into 1/2-inch slices
  • 2 tablespoons olive oil, divided
  • 8 corn tortillas (6 inches)
  • 1 container (8 ounces) hummus
  • 1/4 teaspoon ground chipotle pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1 medium ripe avocado, peeled and sliced
  • 1/2 cup crumbled feta cheese
  • 1 jalapeno pepper, thinly sliced
  • Lime wedges, optional
  • Fresh cilantro leaves, optional
  • Mexican hot pepper sauce, optional

Directions

Brush corn and onion with 1 tablespoon oil. Grill corn and onion, covered, over medium-high heat until tender and lightly charred, 5-7 minutes, turning occasionally. Cool slightly.
Meanwhile, brush tortillas with remaining oil. Grill, covered, until crisp and lightly browned, 2-3 minutes per side.
Cut corn from cobs. Process hummus, chipotle pepper and 2 cups of the cut corn in a food processor until almost smooth. Coarsely chop grilled onion; toss with tomatoes, salt and any remaining corn.
Spread hummus mixture over tortillas; top with onion mixture, avocado, cheese and jalapeno. If desired, serve with limes, cilantro and pepper sauce. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Corn Hummus Tostadas in Healthy Cooking Annual Recipes Annual 2017, p194

Nutritional Facts

2 tostadas: 453 calories, 23g fat (5g saturated fat), 8mg cholesterol, 692mg sodium, 55g carbohydrate (9g sugars, 12g fiber), 14g protein.

  • 4 medium ears sweet corn, husks removed
  • 1 small red onion, cut crosswise into 1/2-inch slices
  • 2 tablespoons olive oil, divided
  • 8 corn tortillas (6 inches)
  • 1 container (8 ounces) hummus
  • 1/4 teaspoon ground chipotle pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1 medium ripe avocado, peeled and sliced
  • 1/2 cup crumbled feta cheese
  • 1 jalapeno pepper, thinly sliced
  • Lime wedges, optional
  • Fresh cilantro leaves, optional
  • Mexican hot pepper sauce, optional
  1. Brush corn and onion with 1 tablespoon oil. Grill corn and onion, covered, over medium-high heat until tender and lightly charred, 5-7 minutes, turning occasionally. Cool slightly.
  2. Meanwhile, brush tortillas with remaining oil. Grill, covered, until crisp and lightly browned, 2-3 minutes per side.
  3. Cut corn from cobs. Process hummus, chipotle pepper and 2 cups of the cut corn in a food processor until almost smooth. Coarsely chop grilled onion; toss with tomatoes, salt and any remaining corn.
  4. Spread hummus mixture over tortillas; top with onion mixture, avocado, cheese and jalapeno. If desired, serve with limes, cilantro and pepper sauce. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Corn Hummus Tostadas in Healthy Cooking Annual Recipes Annual 2017, p194

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