Corn & Poblano Tostadas with Guacamole

By ltrodrigu

Ingredients

• 3 avocados
• Juice of 1 lime
• 1/2 cup chopped fresh cilantro
• Kosher salt
• Vegetable oil, for grilling
• 6 ears corn, shucked
• 6 poblano peppers
• 1/4 cup sour cream
• 8 tostada shells
• Shredded lettuce, for topping
• Thinly sliced radishes, for topping
• Queso fresco, crumbled, for topping

Details

Adapted from parade.condenast.com

Preparation

Step 1

Preheat grill to medium, direct heat. Mash avocados with lime juice, cilantro, and salt to taste.

Lightly oil corn and poblanos and grill, turning occasionally, until charred and tender, 15 to 20 minutes. Let cool slightly, then cut corn off cob. Seed poblanos and peel off any loose pieces of charred skin; thinly slice into bite-size pieces. Toss corn, poblanos, and salt to taste in a bowl. Mix sour cream with 1 tablespoon water in a small bowl.

Spread tostadas with guacamole. Top with corn mixture, lettuce, radishes, and cheese. Drizzle with sour cream mixture.