Street Corn Tostadas

Yield: about 6 tostadas

The beloved Mexican street corn becomes a soul-filling meal when slapped on a tostada with our fiery ‘chorizo’ and pickled red onion. Lime juice, mayo, and fistfuls of cilantro dress up roasted corn for a satisfying tostada topping perfect for breakfast, lunch, or dinner. Add avocado, and it’s a full-on party.


  • 1 package El Capitán ‘Chorizo’ Crumbles
  • Store bought tostada shells
  • 1 lb. frozen corn
  • ¼ cup vegan mayo
  • 1 lime, juiced
  • 1 teaspoon chili lime seasoning
  • 2 cloves of fresh garlic, minced
  • ¼ cup cilantro, chopped fine

Red Onion Pickles, yield: 1 cup

  • ¼ red onion, sliced thin
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • ½ tablespoon sugar
  • ½ tablespoon salt
  • ½ teaspoon coriander seeds

The How-To

  1. Heat apple cider vinegar, water, sugar, salt, and coriander seed until sugar and salt have dissolved.
  2. Pour warm liquid over sliced red onions and cool.
  3. Coat corn in oil of choice and roast at 375 for 15 minutes. Set aside to cool.
  4. Sauté crumbled chorizo in oil until crispy.
  5. Combine roast corn, vegan mayo, lime juice, minced garlic, cilantro, and chili lime seasoning. Season to taste with salt and pepper.
  6. Build tostadas with street corn, crispy chorizo, and red onion pickles.
See more awesome ways to cook up some badass Plant Meat here. View Recipes