Go Back
Grilled Corn Salsa with Avocado Tostadas

Grilled Corn Salsa and Avocado Tostadas

Course Main Course
Keyword grilling vegetables, vegan grilling
Servings 4
Author Robin Asbell


  • 2 medium corn on the cob shucked
  • 2 cups grape tomatoes
  • 2 jalapenos
  • avocado oil for brushing
  • 1 cup cooked black beans rinsed and drained
  • 1/2 cup fresh mint leaves chopped
  • salt to taste
  • corn tortillas
  • 1 large avocado
  • 1 tablespoon fresh lime juice
  • 1 large pinch salt


  • Preheat the grill to high.
  • Shuck corn and brush with oil, place on the hot grill. Skewer the tomatoes, brush with oil and place on the grill. Skewer the peppers and oil, place on the grill.
  • Cook the corn for about 2 minutes per side, until browned and tender. Turn the tomato and pepper skewers every couple of minutes until they are blackened and soft.
  • Transfer to a cutting board and let cool slightly. Coarsely chop the tomateo and transfer to a bowl. Cut the corn from the cobs and add to the bowl. Strip the skins from the peppers, if desired, and slice the flesh away from the seeds and membranes. Chop the flesh and add to the bowl.
  • Add the black beans, salt and mint, toss to mix.

Tostadas and Chips

  • Brush each corn tortilla with oil on both sides, then place on the grill. Cook for about a minute per side, until marked and firm. Transfer to the cutting board and cut in 4 wedges per tortilla for chips, or leave whole for tostadas.
  • To assemble, mash avocados with salt and lime. Spread avocado on each tostada shell and top with salsa. Serve immediately.