Mexican Street Corn Tostadas 

Ingredients:

For the Homemade Tostadas:

8 corn tortillas
1 tbsp avocado oil
Kosher salt for seasoning
For the Mexican Street Corn:

3 cups fresh corn (or canned corn)
1/4 cup finely diced red onion
2 tbsp diced cilantro
1/2 cup full-fat mayonnaise
Juice of one lime (around 2 tbsp, adjust to taste)
1/2 tsp Tajín seasoning (adjust to taste)
1/4 cup crumbled cotija cheese
For Assembly:

1 (14 oz) can refried black beans
Instructions:

Make the Tostadas:
Preheat your oven to 400°F (200°C). Brush both sides of the corn tortillas with avocado oil and sprinkle with kosher salt. Place them on a baking sheet in a single layer. Bake for about 10-12 minutes, flipping halfway through, until they are crispy and golden.
Prepare the Mexican Street Corn:
In a large bowl, combine the fresh corn, diced red onion, diced cilantro, mayonnaise, lime juice, Tajín seasoning, and crumbled cotija cheese. Mix well until everything is evenly coated.
Heat the Refried Black Beans:
In a small saucepan, heat the refried black beans over medium heat until warmed through. You can add a splash of water to thin them out if desired.
Assemble the Tostadas:
Spread a layer of refried black beans on each crispy tostada. Top with a generous scoop of the Mexican street corn mixture.
Serve:
Garnish with extra cilantro or cotija cheese if desired. Enjoy these delicious tostadas as a snack, appetizer, or main dish!