If you are looking for the traditional elote flavors you’re familiar with or even curious about trying these flavors for the first time, you have to try these Vegan Mexican Street Corn Tostadas. This recipe is easy, fast, and oh so yummy!
Ok, so if you’re a fan of Mexican food I’m sure you have heard of and had elote or Mexican street corn! If not, stop what you’re doing and just skip to the recipe and make this now! You wont regret it!
Mexican street corn is a snack traditionally served in a cup or on a stick. Growing up, everyone I knew loved elote. I didn’t. It was one of those weird flavor combinations of corn, mayo, cotija cheese, lime juice, and chili powder. It didn’t sound very appealing to me, that is until I actually tried it and it quickly became one of my favorite Mexican snacks and I wanted it all of the time!
These vegan Mexican street corn tostadas provide the traditional flavors of Mexican street corn, and I have been able to turn it into a filling and healthy meal in the form of tostadas.
Tostadas are corn tortillas that are typically deep-fried, these tostadas are baked so you still get the optimal crunch you are used to minus the oil and fat!
Before going vegan my favorite part of Mexican elote was the cotija cheese. Now I won’t lie, before my vegan days, if I was in a pinch I would use parmesan cheese instead of cotija as the flavors were similar. Now when it came to finding a vegan alternative for the cotija cheese I was a little stumped on what to use. That is until I came across a vegan alternative for queso fresco. Queso fresco is another one of my favorite Mexican cheeses and the vegan alternative adds just the right flavor. If you have a hard time finding vegan queso fresco at your local store, vegan parmesan is always a great second option for a more American version!
I love that this recipe can be made any time of year but it is a summer favorite when fresh sweet corn is in season!
These vegan Mexican street corn tostadas are very versatile as they can be made super simple when using frozen sweet corn but if you have some extra time I highly recommend using fresh sweet corn that has been grilled. Roasted corn adds additional flavor that is super delicious!
How Can I Prepare these Vegan Street Corn Tostadas Even Faster?
- Making these vegan tostadas becomes even easier when I have leftover refried beans. Check out my Easy Vegan Oil Free Refried Beans recipe here!
- Short on time for dinner? No problem! These vegan Mexican street corn tostadas can be prepared in under an hour! Use frozen sweet corn in microwaveable steamer bags for more convenience and less mess.
Easily pack some of the vegan Mexican street corn and refried beans into some containers as well as the baked tostadas for a great lunch! Not in the mood for a full meal? Enjoy the vegan Mexican street corn on its own as a side or a snack!
This recipe has been one of my all-time favorites that I have been able to veganize! It is so easy and so delicious! It’s a combination you just gotta have!
Vegan Mexican Street Corn Tostadas
Ingredients
- 1 Pack Corn tortillas (Most packages have 12 tortillas)
- 2 Bags Frozen Sweet Corn (If its in season you can use fresh sweet corn)
- 1/2 Cup Vegan Mayo
- 1/2 tbsp Vegan Butter
- 1 Package Vegan Queso Fresco
- 1 tsp Fresh Lime Juice
- Vegan Oil Free Refried Bean Recipe or 1 can of Vegan Refried Beans
- Red onion
- Cilantro
- Chili Powder
Instructions
- Preheat Oven to 350℉
- Place another smaller baking sheet on top of the tortillas. The weight from the other baking sheet will help keep the tortillas flat while they bake in the oven.
- Bake tortillas for 15 minutes. Take out of the oven, flip tortillas over and bake for another 5 minutes. At this step carefully brush both side of the tortilla with fresh lime juice and sprinkle with salt.
- While the tortillas are baking, prepare the corn.
- Cook corn according to package instructions. I use frozen corn that comes in the steamer bags. Mess free and cooks in minutes. In the summer I prefer to use grilled corn on the cob in this recipe.
- When the corn is finished cooking add butter and lime juice and set aside to slightly cool.
- When the corn is warm add the vegan mayo and ¾ Cup of vegan queso fresco and set aside. If the mayo is added when the corn is hot the corn mixture will become very runny.
- When the corn tortillas are finished baking they should be nice and crispy.
- Feel free to lightly brush both side of tostadas with more lime juice and sprinkle with salt. This step is optional.
- To assemble your tostadas, first layer your refried beans, and then scoop your corn mixture on top.
- Top with your favorite toppings such as a squeeze of fresh lime juice, more vegan queso fresco, freshly chopped red onion, or cilantro.
Notes:
If you are short on time you can buy pre-made tostadas.
