Corn & Capsicum Tostadas

Corn & Capsicum Tostadas

By Chef Rakesh Sethi

From Tea Time

Prep: 20 minutes

Cook: 5 minutes

Method: Easy

Course: Snack

Type: German

Key Ingredients:

Crisp tostadas topped with a spicy salad – absolutely declicious

Ingredients

Tostada shells 12
Salad
American corn ⅓ cup
Red capsicum, chopped ¼ cup
Green capsicum, chopped ¼ cup
Gherkin, chopped 1
Jalapeno, chopped ½
Spring onion bulbs, chopped 2
Fresh coriander leaves, chopped 1 tbsp
Paprika powder ¼ tsp
Red chilli sauce ½ tsp
Olive oil 1 tsp
Lemon juice 1 tbsp
Salt to taste
Iceberg lettuce 12 leaves
Garnishing
Fresh parsely sprigs 4
Cherry tomatoes, quartered 4

Methods

Dry roast the corn kernels in a non-stick pan till they begin burn. Transfer into a bowl and let them cool down.
Add red and green capsicums, gherkin, jalapeno, spring onion bulbs, coriander leaves, paprika powder, red chilli sauce, olive oil, lemon juice and salt and toss well.
Arrange the tostada shell on serving plates, place a lettuce leaf on each tostada shell, spoon the salad over it. Garnish with a parsley sprig and a cherry tomato quarter and serve immediately.

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