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.