Corn & Capsicum Tostadas

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Top Rated Recipe

Chef Rakesh Sethi

Last Updated: Sep 05, 2019

Corn & Capsicum Tostadas

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
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  • 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.
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Ingredients

  • 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

  1. Dry roast the corn kernels in a non-stick pan till they begin burn. Transfer into a bowl and let them cool down.
  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.
  3. 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

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Key Details:

Prep:20 minutes

Cook time: 5 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: German

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