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Mini Corn Cake Tostadas

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 10 to 12 tostadas
Author Julie Espy {White Lights on Wednesday}


  • 1/2 cup all-purpose flour
  • 1/4 cup cormeal {I used Jiffy corn muffin mix}
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup 2% or whole milk
  • 2 eggs
  • 1 cup fresh or frozen & thawed corn kernels
  • 1 package Kraft Fresh Take Spicy Chipotle Cheddar
  • Vegetable oil for frying
  • 1/2 cup sour cream
  • 2 tablespoons chopped cilantro
  • Juice of 1 to 2 limes
  • 4 roma tomatoes diced
  • 2 avocados diced
  • Crock Pot Carne Asada
  • Queso Fresco crumbled


  1. In a small bowl, whisk together milk and eggs; set aside.
  2. In a medium bowl, stir together flour, cornmeal, sugar, salt, and baking soda. Whisk in egg mixture until combined. Add corn, all of Kraft Fresh Take cheese packet, and 1/2 cup of Kraft Fresh Take seasoning packet; mix to combine.
  3. In a large skillet heat oil over medium-high heat. Fill an ice cream scoop 1/2 full with corn cake batter and gently place batter into hot oil. Repeat with remaining batter. Fry cakes 2 to 3 minutes per side until golden brown. Remove cooked cakes to a paper towel lined plate.
  4. In a small bowl, whisk together sour cream, cilantro, and lime juice. {If your limes are really juicy you will only need one, if not use two limes.} Set aside.

To Assemble:

  1. Spoon a 1 to 2 teaspoons cilantro-lime sour cream onto corn cake; use back of spoon to spread evenly over corn cake. Top with some diced tomato and avocado. Top with a couple tablespoons of carne asada. Sprinkle with queso fresco.

Recipe Notes

If serving your tostadas in a jar, chop two cakes into pieces instead of using the whole. Proceed to layer ingredients in jar as above.