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Corn & Capsicum Tostadas

Top Rated Recipe

By Chef Rakesh Sethi From Tea Time

Last Updated: Sep 05, 2019

Corn & Capsicum Tostadas

About Corn & Capsicum Tostadas

Table of Contents

1. About Corn & Capsicum Tostadas

Crisp tostadas topped with a spicy salad – absolutely declicious

Tostada shells 12
Salad
American corn ⅓ cup
Red capsicum, chopped ¼ cup

3. How to Make Corn & Capsicum Tostadas (Stepwise Photos)

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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.

5. Additional Tips and Tricks

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

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

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

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Comments

Recipe Rating:

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Key Details:

Prep:20 minutes

Cook time: 5 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: German

Key Ingredients:

Red and green capsicums

Iceberg lettuce leaves

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