Grilled Corn and Zucchini Tostadas
It’s corn and Zucchini Tostadas! I mean look at these things, I can’t imagine a more beautiful thing!
Grilled Corn and Zucchini Tostadas
- Prep Time
20 min
- Cook Time
35 min
- Total Time
55 min
- Servings
3-4
- Difficulty
Medium
Ingredients
- 6 flour tortillas
- 3 small zucchinis cut in half lengthwise
- 2 ears of corn husked
- Olive oil
- Salt and pepper
- 2 green onions cut on a bias
- 1 bunch cilantro chopped
- 2 avocados pitted and diced
- 2 limes cut into wedges
- ½ cup cotija cheese
Instructions
- Preheat oven to 400°F. Using cooking spray, spray each side of the tortilla and season with salt. Using a fork, poke a few holes in each tortilla to prevent them from puffing up. Place on baking sheet and bake for 3 – 4 minutes on each side or until golden brown and crispy. Set aside.
- Preheat the grill to medium high heat. Brush the zucchini and both ears of corn with olive oil. Season with salt and pepper. Place on grill and grill until the veggies have grill marks and begin to soften. Approximately 8 – 10 minutes.
- Remove from grill and chop zucchini into pieces and cut corn kernels of f the cob .
- Build your tostadas by putting the grilled zucchini and corn on the bottom. Top with avocado, green onions, cilantro, and cotija cheese.
- Finish with a nice squeeze of fresh lime. Serve immediately.
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