There are few summertime treats as delicious as sweet corn. This time of year, ears of corn are piled high in every grocery store and roadside stand you can find – and while it’s completely delicious grilled, and then slathered in butter and salt, it’s also the perfect base for this amazing spicy corn with feta cheese and lime. Seriously, if you even KIND OF like corn, you have to make that dish. Immediately.
Occasionally, you will find that you’ve been a bit overzealous in your estimation of how much spicy corn to make (though I still think my husband and I could easily take down a batch made with 4 cobs of corn, on another day). And what to do with that leftover deliciousness? Use it to make some quick and easy tostadas!
Black Bean and Spicy Corn Tostadas
3 tostada shells
1/2 can of refried black beans
leftover spicy corn (about 2/3 cup)
2 ounces monterey jack cheese, grated
1.) Preheat your broiler to high. Spread about 1/3 cup of refried beans on each tostada.
2.) Spread about 2 heaping tablespoons of the spicy corn over the beans. Sprinkle a tiny bit of kosher salt over each one (the beans and the cheese need just a touch of salt – not a lot).
3.) Evenly distribute the grated monterey jack over the tostadas. Place the tostadas on a lower shelf in your oven (farther away from the broiler) for 3-5 minutes, to warm everything through. Once they’re warm and the cheese is melted, moved them up close to the broiler for another minute or so, until the cheese is nicely browned. Serve warm.
This corn is amazing on its own – but it makes one hell of a tostada, let me tell you! It would also be great spread into a quesadilla, or spooned on top of chicken or beef tacos. The sweet, spicy, saltiness of it would complement nearly anything you could dream up! I served these with a big salad, and they made for a wonderful, light, meatless dinner.
I would like sweet corn for every single meal for the rest of the summer,