Corn & Capsicum Tostadas
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 5 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: German
Key Ingredients:
Tostada shells
American corn
Red and green capsicums
Gherkin
Jalapeno
Spring onion
Iceberg lettuce leaves
About Corn & Capsicum Tostadas
Table of Contents
Crisp tostadas topped
with a spicy salad – absolutely declicious
- Tostada shells 12
- Salad
- American corn ⅓ cup
- Red capsicum, chopped ¼ cup
Step 1. Dry roast the corn kernels in a non-stick pan till they begin burn. Transfer into a bowl and let them cool down.
Step 2. 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.
Read MoreIngredients
- 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
How to Make Corn & Capsicum Tostadas (Stepwise Photos)
Method
- 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.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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