🌽 Mini Elote Tostadas (Mexican Street Corn Bites)

✨ Ingredients:

For the corn topping:

• 2 cups cooked corn kernels (fresh, frozen, or canned)
• 2 tablespoons mayo
• 2 tablespoons sour cream (or crema)
• 1/2 teaspoon chili powder (plus more for garnish)
• Juice of 1/2 lime
• 1/4 cup crumbled cotija cheese (or feta)
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste

For the base:

• Mini tostada shells
  (or cut small rounds from corn tortillas and bake/fry them crisp)

Optional garnishes:

• Extra cotija
• Lime wedges
• Hot sauce (like Valentina or Tajín)

🧑‍🍳 Instructions:

1. Make the mini tostadas (if not using store-bought):
   Use a cookie cutter to cut 2–3 inch rounds from corn tortillas. Lightly brush with oil and bake at 400°F (200°C) for 5–7 minutes per side, or until crisp. Or shallow-fry until golden.
2. Prepare the elote topping:
   In a bowl, mix corn, mayo, sour cream, chili powder, lime juice, and cotija. Stir in cilantro and season with salt and pepper.
3. Assemble:
   Spoon a generous amount of the corn mixture onto each mini tostada.
4. Garnish & serve:
   Sprinkle extra cotija and a pinch of chili powder. Add hot sauce or a squeeze of lime if desired.

🌶️ Tips:

• Want extra charred flavor? Sear the corn in a dry skillet before mixing.
• Make it spicy with jalapeño slices or chipotle crema.
• These are best served fresh to keep the tostadas crisp.