Elote Style Tostada Recipe (with Video)

1. Preheat oven to 400F
2. In a 12-inch cast iron skillet or large baking dish add in thawed Corn (Pat Dry to remove excess moisture), Melted Butter, Kosher Salt, Black Pepper, Garlic Powder, Onion Powder and mix well. Be mindful of sodium in other ingredients as well. Add salt to your preference.
3. Bake for 25-30 minutes. Every 10 minutes remove the skillet from the oven and stir well. Bake uncovered.
4. In a mixing bowl combine and mix well Mayonnaise, Sour Cream, Cilantro, Minced Garlic, Tajin, and Sugar.
5. When Corn is done baking, remove from the oven and let it cool for about 15 minutes to bring to room temperatur. Then, add corn to mixing bowl and mix in. Set aside and refrigerate mixture for at least 15 minutes.
6. In a frying pot, add in about 1 quart of frying oil. Bring oil to 350 F temperature. Make one poke of a fork through each tortilla and fry in small batches. Fry each tortilla for about 30 seconds to 1 minute on each side or until it turns slightly golden brown. Be sure to not burn tortillas.
7. Once done frying tortilla, remove from oil, shake off excess oil, and set on a plate/tray lined with a paper towel. Immediately sprinkle on margarita salt or salt of choice. Then, set aside and let cool down.
8. To assemble tostadas, heat refried beans over the stove or in the microwave until warm. Add a layer of refried beans on the tortilla, add a layer of elote corn mix, sprinkle on top crumbled cotija cheese, sprinkle tajin to taste, and lime zest.