Smoky Sweet Corn Tostadas
Prep time
Cook time
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This easy tostada recipe will become your go-to summer party appetizer! Fresh, smoky & fun, it's vegan & gluten-free. I also love it for a light lunch.
Recipe type: Main dish, appetizer
Serves: 2
Smoky Sweet Corn Hummus:
  • kernels from 1 ear of fresh corn
  • 1 ½ cup cooked chickpeas, drained and rinsed
  • ½ garlic clove
  • 1 tablespoon fresh lime juice
  • ½ tablespoon tahini
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle paste (or chipotle powder)
  • ½ teaspoon smoked paprika, or to taste
  • Sea salt and freshly ground black pepper
  • 4 corn tortillas
  • 1 ear of fresh corn, for grilling
  • Smoky Sweet Corn Hummus
  • ½ avocado, diced
  • 1 scallion, diced
  • jalapeño slices, optional
  • a few sprigs of baby kale or arugula
  • serve with tomatillo salsa, store-bought or the one from this recipe
  1. Make the hummus: In a food processor or high speed blender, combine the corn kernels, chickpeas, garlic, lime juice, tahini, and olive oil. Blend until smooth. Season with salt and pepper to taste and add chipotle paste and smoked paprika to your liking. Chill until ready to use.
  2. Make the tostadas: Preheat the oven to 300°F. Brush tortillas with a little olive oil, place them on a baking sheet, and bake until crispy. (You can also toast them in a cast iron skillet if you don’t want to turn your oven on.)
  3. Heat a grill or grill pan over medium heat. Brush the corn cob with olive oil and grill, rotating occasionally until char marks form. Season with salt and slice the kernels off the cob.
  4. Assemble the tostadas with the Smoky Sweet Corn Hummus, diced avocado, grilled corn kernels, scallion, jalapeno slices, and baby greens. Serve with tomatillo salsa on the side.
This tostada recipe serves 2 with extra hummus. Store the leftover hummus in the fridge for up to 3 days.

Note: in picture #2, I sliced tortillas into wedges and baked them into chips. If you want chips in addition to you tostadas, slice 3-4 more tortillas into wedges and bake them with the whole tortillas (until crispy), then salt generously.
Recipe by Love and Lemons at