Vegetable Tostadas

with Corn on the Cob & Lime Rice

45 MIN

-$0.05/serving 2 Servings

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add Ground Pork Chorizo & 2 Flour Tortillas

From the Test Kitchen

This take on the beloved Latin American dish—whose name is a reference to the toasted tortillas at its base—features toppings of white rice and a vibrant summer vegetable medley tossed in a light, creamy dressing. It’s all served with a simple side of zesty, buttery corn on the cob.
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Nutrition

PER SERVING
Calories

1390 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
8 Flour Tortillas
½ cup Long Grain White Rice
2 cloves Garlic
1 Lime
1 Poblano Pepper
1 Zucchini
2 Tbsps Grated Cotija Cheese
1 Yellow Onion
2 ears Of Corn
¼ cup Mayonnaise
¼ tsp Crushed Red Pepper Flakes
1 oz Butter

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Remove any husks and silks from the corn. Medium dice the zucchini. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling the pepper.

2 Make the lime rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lime wedges. Cover to keep warm.

3 Bake & dress the corn

Meanwhile, in a bowl, combine the softened butter and lime zest; season with salt and pepper. Using a fork, mash to combine. Place each corn cob on a large piece of foil. Drizzle both with olive oil and 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Place directly onto an oven rack. Bake 13 to 15 minutes, or until tender. Remove from the oven and carefully unwrap; coat on all sides with the lime butter.

4 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until softened. Transfer to a large bowl.

5 Cook the chorizo

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

6 Toast the tortillas

Place the tortillas on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Toast in the oven 5 to 6 minutes, or until lightly browned and crispy. Remove from the oven.

7 Finish the vegetables & serve your dish

To the bowl of cooked vegetables, add the mayonnaise and the juice of the remaining lime wedges; season with salt and pepper. Stir to thoroughly combine. Transfer the toasted tortillas to a work surface. Assemble the tostadas using the toasted tortillas, lime rice, cooked chorizo, and finished vegetables. Serve the tostadas with the dressed corn on the side. Garnish with the cheese. Enjoy!