These tostadas are bright and fresh, inspired by a fusion of Mexican and California cuisines. They are loaded with spiced shrimp, a vibrant bean-and-corn salsa, and cumin-laced rice. Yes, the ingredient list is lengthy, but the good news is that each component is quickly and easily prepared and can be served as a dish. Serve the tostadas buffet-style, so everyone can assemble to their taste.
When fresh corn is available, cut the kernels directly from the cob and serve them fresh and juicy-sweet. Collect any milky juices from the cob and sweep them into the bowl with the salsa. To remove the kernels from the cob, lay the husked cob on a cutting board and carefully cut off the kernels lengthwise with a chef’s knife, rotating the cob as you go. If fresh corn is not available, frozen corn will do the trick. Simply defrost the corn; there is no need to cook it.
Tostadas are topped with a host of fresh ingredients, including corn right off the cob. Lynda Balslev for TasteFood
