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Flavorful Street Corn Tostadas with Smoky Chipotle Crema and Pickled Jalapeño

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A quick and easy recipe featuring roasted corn on crispy tostadas topped with a smoky chipotle crema and tangy pickled jalapeños, perfect for casual entertaining and weeknight meals.

Ingredients

Scale
  • 4 corn tortillas (sturdy and crisp up well)
  • 2 tablespoons vegetable oil (for frying or brushing)
  • 3 ears of fresh corn, husked (or about 3 cups frozen corn, thawed)
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled cotija cheese (or feta as a substitute)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder (optional)
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup sour cream (or Mexican crema if available)
  • 1–2 chipotle peppers in adobo sauce
  • 1 teaspoon adobo sauce from the chipotle can
  • 1 teaspoon lime juice
  • Pinch of salt
  • 1 cup sliced fresh jalapeños (seeds optional)
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 garlic clove, smashed
  • Optional: a few black peppercorns or oregano sprigs

Instructions

  1. Prepare the Pickled Jalapeño: In a small saucepan, combine white vinegar, water, sugar, salt, garlic, and optional spices. Bring to a simmer over medium heat until sugar and salt dissolve, about 3-5 minutes. Remove from heat and pour over sliced jalapeños in a heatproof jar or bowl. Let cool to room temperature, then refrigerate for at least 30 minutes (better if overnight).
  2. Roast the Corn: Heat a grill pan or skillet over medium-high heat. Place the corn directly on the pan and cook, turning occasionally, until charred in spots, about 8-10 minutes. Let cool slightly, then cut kernels off the cob into a bowl.
  3. Make the Street Corn Mixture: To the bowl with corn kernels, add mayonnaise, crumbled cotija cheese, smoked paprika, chili powder, lime juice, salt, and pepper. Mix gently to combine and adjust seasoning as needed.
  4. Make the Smoky Chipotle Crema: In a blender or food processor, combine sour cream, chipotle peppers, adobo sauce, lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust chipotle amount to taste.
  5. Prepare the Tostadas: Heat vegetable oil in a skillet over medium heat. Fry each tortilla for 1-2 minutes per side until crispy and golden brown. Alternatively, brush tortillas with oil and bake at 400°F (200°C) for 6-8 minutes, flipping halfway. Drain on paper towels.
  6. Assemble the Tostadas: Spread a generous scoop of the street corn mixture onto each tostada. Drizzle with smoky chipotle crema, then top with pickled jalapeños. Garnish with extra cotija cheese and a squeeze of fresh lime if desired.
  7. Serve Immediately to enjoy the perfect crunch and flavor.

Notes

For less heat, remove jalapeño seeds before pickling or reduce chipotle peppers in crema. Use frozen corn if fresh is unavailable. For dairy-free, substitute sour cream and cheese with vegan alternatives. Assemble tostadas just before serving to keep them crisp. Leftovers store best separately and reheat gently.

Nutrition

Keywords: street corn, tostadas, chipotle crema, pickled jalapeño, smoky, easy recipe, Mexican, quick meal, vegetarian option

Find it online: https://lenatable.com/flavorful-street-corn-tostadas-recipe-easy-smoky-chipotle-crema-and-pickled-jalape-n-o/