Summer in a tostada! The fresh corn polenta concept comes from Naomi Pomeroy’s cookbook Taste & Technique. An equally delicious and beautiful tapas or dinner.
Prep It
- 8 corn tortillas
- 10 ears of fresh sweet corn
- 2 tbsp butter
- 1 yellow squash, diced
- 1 pint cherry tomatoes, halved
- 1 yellow or sweet onion, sliced thin
- Juice of 1 lime
- Cilantro (to garnish)
- Salt & pepper
Make It
Preheat oven to 350F. Working in batches, bake the tortillas in single layer until crispy and golden, about 5 minutes on each side. Set on a wire rack to cool.
Shuck your corn. Set a box grater on a rimmed sheet pan. Using the largest holes, grate the corn kernels off the cob and onto the sheet pan. Continue until all ears of corn are grated.
Melt 1 tbsp butter in a saucepan on medium heat. Add grated corn (and all the juice) to the pan. Cook thoroughly, tasting as you go to make sure the corn has cooked all the way. Remove from heat and stir in the remaining 1t bsp of butter, & salt and pepper to taste.
Sauté summer squash, cherry tomatoes, and onion in avocado oil over medium heat until softened and cooked, about 7-10 minutes. Finish with lime juice, salt and pepper.
To assemble the tostadas – spread corn polenta on the surface of each tostada, then top each with the sautéed vegetable mixture. Sprinkle the top with sea salt and cilantro, and serve!
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