Seahawks Sunday Special: Mini Tostadas with Roasted Corn Salsa


It’s almost time for the big game. You’ve been quietly checking ESPN on your lunch break and hoping Nate Silver’s magical predicting methods are right about the Seahawks beating the Falcons on Sunday. With all that nervous energy pumping through your veins you may have forgotten one of the most important things…game day munchies.  Fear not! These tostadas with roasted corn salsa from our latest Darigold Fresh minis are the perfect solution when your crew shows up hungry this weekend.  Your friends will be impressed and you’ll be grateful you didn’t settle for bean dip again. That didn’t turn out so hot last time.

Mini Tostadas with corn salsa

Mini Tostadas with Roasted Corn Salsa

2 tablespoons olive oil
2 cups fresh or frozen corn kernels
2 plum tomatoes, seeded and chopped
2 tablespoons fresh jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
4 tablespoons minced green onion, divided
salt and ground black pepper to taste
1/2 cup Darigold sour cream
2 tablespoons Darigold milk
round tortilla chips

Heat the oil in a large skillet over high heat. Add the corn and cook, stirring frequently, until lightly browned (about 5 minutes). Transfer to a large bowl and cool. Add the tomato, jalapeno, cilantro and 2 tablespoons green onion; season with salt and pepper. Makes about 3 cups salsa.

Combine 1/2 cup Darigold sour cream, 2 tablespoons minced green onion and 2 tablespoons Darigold milk in a small bowl; set aside.

To serve, lay tortilla chips on a platter, top with salsa and drizzle with sour cream mixture.

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.

Posted By: EJ
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