Corn & Capsicum Tostadas

Corn & Capsicum Tostadas

From   Tea Time

Prep: 20 minutes

Cook: 5 minutes

Method: Easy

Course: Snack

Type: German

Crisp tostadas topped with a spicy salad – absolutely declicious


  • Tostada shells 12
  • Salad
  • American corn ⅓ cup
  • Red capsicum, chopped ¼ cup
  • Green capsicum, chopped ¼ cup
  • Gherkin, chopped 1
  • Jalapeno, chopped ½
  • Spring onion bulbs, chopped 2
  • Fresh coriander leaves, chopped 1 tbsp
  • Paprika powder ¼ tsp
  • Red chilli sauce ½ tsp
  • Olive oil 1 tsp
  • Lemon juice 1 tbsp
  • Salt to taste
  • Iceberg lettuce 12 leaves
  • Garnishing
  • Fresh parsely sprigs 4
  • Cherry tomatoes, quartered 4


  • Dry roast the corn kernels in a non-stick pan till they begin burn. Transfer into a bowl and let them cool down.
  • Add red and green capsicums, gherkin, jalapeno, spring onion bulbs, coriander leaves, paprika powder, red chilli sauce, olive oil, lemon juice and salt and toss well.
  • Arrange the tostada shell on serving plates, place a lettuce leaf on each tostada shell, spoon the salad over it. Garnish with a parsley sprig and a cherry tomato quarter and serve immediately.