Summer Street Corn Tostadas

Don't miss this delicious recipe! These street corn tostadas are packed with flavor and always satisfy those savory summer cravings.


For the Dressing

  • ½ bunch cilantro
  • 1 bunch chives
  • 2 limes zested & juiced
  • ¼ cup sour cream
  • ½ tsp Hippy Pilgrim lemon salt, or Duxbury Saltworks sea salt

For the Corn

  • 5 ears local corn kernels sliced from cobs
  • 2 tbsp extra virgin olive oil
  • ½ tsp Hippy Pilgrim lemon salt, or Duxbury Saltworks sea salt
  • 1 tsp smoked paprika

To Serve

  • 1 pack Bramhall’s Country Store corn tortillas, or any freshly made tortilla
  • 1 to 2 tbsp pickled red onions (from Pretentious Pickle perhaps)
  • ¼ cup crumbled cotija cheese
  • 1 bunch Garden of Easton microgreens


  • Whiz dressing ingredients in food processor until smooth and creamy. Alternatively, mince the herbs and whisk together with the rest. Adjust seasoning to taste.
  • Heat olive oil in a large skillet and fry corn with smoked paprika and a pinch more salt until kernels are golden.
  • Scrape corn mixture into a bowl. Adjust seasoning. Reheat the pan and fry tortillas in a skim of oil until golden and crunchy.
  • Top each tortilla with a scoop of corn, a drizzle of sauce, a crumble of cotija cheese, a dollop of pickled onions, and, most importantly; a scattering of microgreens. Serve immediately.


Serving suggestion: plated on an Anaya Home Shop marble platter.
Recipe by Jillian Rivers.