![\"Mexican](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/02\/Mexican-Street-Corn-Tostadas-with-Bacon-and-Kal-1024x682.jpg\")
Mexican Street Corn Tostadas with Bacon and Kale<\/p>\nMexican Street Corn Tostadas with Bacon and Kale<\/p>\n
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8 small corn tortillas (or pre-made tostada shells)<\/p>\n
1-2 T. olive oil for crisping.<\/p>\n
4-6 strips of thick-cut bacon, chopped.<\/p>\n
4 C. of corn kernels (fresh sweet corn sliced off the cob is best, but drained canned or thawed frozen works)<\/p>\n
2 C. chopped kale (stems removed).<\/p>\n
3 T. mayonnaise<\/p>\n
2 T. sour cream or Mexican crema<\/p>\n
1 clove minced garlic<\/p>\n
juice of 1 lime.<\/p>\n
\u00bd C. crumbled Cotija cheese<\/p>\n
1 tsp. Mexican chili powder.<\/p>\n
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If you are making them from scratch, brush your corn tortillas lightly with olive oil and sprinkle with a pinch of salt. Heat them in a skillet over medium-high heat for 2\u20133 minutes per side until completely golden brown and stiffly crisped, then set aside. (Skip this if using store-bought crunchy tostada shells). Toss your chopped bacon pieces into a large skillet over medium heat. Cook until beautifully crispy and the fat has rendered out. Remove the bacon with a slotted spoon and let it drain on a paper towel, but leave the smoky bacon fat inside the skillet. Turn the skillet heat up to medium-high. Drop the corn kernels straight into the hot bacon grease. Let them cook undisturbed for 2\u20133 minutes at a time so they catch a deep, smoky char. Stir and repeat for about 8\u201310 minutes total until the corn is nicely caramelized and toasted. Push the charred corn to one side of the skillet and drop the chopped kale into the empty side. Let it saut\u00e9 in the residual heat and moisture for 1\u20132 minutes just until it softens, loses its tough bitterness, and turns a vibrant green, then stir it all together with the corn. Turn off the heat. In a separate small bowl, whisk together the mayonnaise, sour cream (or crema), minced garlic, and fresh lime juice. Pour this directly over your warm skillet mixture of corn and kale, tossing until everything is coated in a velvety glaze. Fold the crispy bacon back into the mix. Lay your crispy tostada shells flat. Spoon a generous mound of the creamy bacon, kale, and corn mixture over each shell. Finish them off by heavy-handedly sprinkling the crumbled salty Cotija cheese and a dust of Mexican chili powder over the top. Serve immediately while the filling is warm and the shells are crunchy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Mexican Street Corn Tostadas with Bacon and Kale 8 small corn tortillas (or pre-made tostada shells) 1-2 T. olive oil for crisping. 4-6 strips of thick-cut bacon, chopped. 4 C. of corn kernels (fresh sweet corn sliced off the cob is best, but drained canned or thawed frozen works) 2 C. chopped kale (stems removed). 3 T. mayonnaise 2 T. sour cream or Mexican crema 1 clove minced garlic juice of 1 lime. \u00bd C. crumbled Cotija cheese 1…<\/p>\n