Make this easy vegan tostada recipe for a smoky, fun & fresh summer lunch. If you have leftover hummus, store it in the fridge for a quick, healthy snack!
summer / vegan / gluten free
Happy August! I hope corn is in season where you are, because I have a pretty corny tostada recipe today. Let’s just say that I decided to go for the corn trifecta. I started by making some sweet and smoky corn hummus that is a great snack on its own. Then I slathered it onto crispy (baked) corn tortillas. Finally, I topped these with avocado and MORE grilled corn because, well, I was up to my ears in fresh summer corn, and I had to use it somehow.
After spending the month of July eating pasta, I feel like a I needed a Texas re-tox. Nothing says welcome back quite like jalapeños, salsa, and tortillas.
Tostada Recipe Components
This tostada recipe has 3 basic parts: the hummus, the toasted tortillas, and the toppings.
I start by making the hummus. It’s a simple combo of basic hummus ingredients (chickpeas, tahini, etc.) plus fresh corn kernels, bright lime juice, and smoky chipotle paste. The result is a delectably creamy, sweet & salty dip that’s hard not to gobble up straight out of the food processor.
Next, I brush corn tortillas with a little olive oil and toast them at a low heat in the oven until they become crispy. Then, I load them up with generous dollops of the hummus, grilled corn kernels, avocado, fresh greens, jalapeño, and salsa.
These light, yummy summer tostadas would be a great cookout appetizer, healthy snack, or light lunch!
Looking for more summer sweet corn recipes?
Try a Mexican corn salad, a fruity corn salad, pizza, corn chowder, or simple corn on the cob.
Smoky Sweet Corn Tostadas

- 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
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.
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