Bite-Size Corn Tostadas

September 10, 2012

Earlier today I mentioned that I am helping a friend with her wedding this coming Saturday, and this is one of the appetizers that I will be making.  Ever since the bride gave me the recipe, I have intended to make a trial run, and I found myself with less than a week to get them done.  Procrastination over: I made a batch today … and they are so delicious I now wonder why I waited so long to try them!  Since my family liked them so much, I wanted to share them with you.

Be sure to watch your tortillas carefully, as you can see I depended on the timer, and these turned a little too brown.

Bite-Size Corn Tostadas
                                    makes 3 dozen

  • 3 flour tortillas (10 inches)
  • ¾ cup fat-free sour cream
  • 3 teaspoons minced fresh cilantro, divided
  • 2 green onions, finely chopped
  • ¼ teaspoon garlic powder
  • ¾ cup fresh or frozen corn, thawed
  • 1 roma tomato, seeded and diced
  • 1 tablespoon chopped jalapeno pepper
  • 2 tablespoons orange juice
  • 1 teaspoon canola oil
  • ½ teaspoon salt

 1. Using a 2-inch round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool.
 2. In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate.
 3. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate.
 4. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.

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