These Roasted Corn Tostadas with Vegan Habanero Cream Sauce are the perfect summer dinner - crunchy tortillas are topped with refried beans, charred corn and a habanero cream sauce.
Prepare Vegan Habanero Cream Sauce and place in the fridge until ready to use.
Brush corn with olive oil and sprinkle with salt & pepper. If grilling, place corn directly on a hot grill and turn until charred on all sides. If roasting, turn oven to broil and place corn on a baking sheet. Roast in the oven, turning until charred on all sides. Remove from the heat and allow to cool for 5 minutes (or until you are able to handle the corn).
Add beans to a pot and place on the oven over medium heat. Add a splash of water to the beans and stir until smooth. Turn heat to low and simmer until ready to use.
Stand corn upright on a cutting board and use a sharp knife to cut kernels off of the cob.
To assemble, spread a layer of beans on each tostada followed by a spoonful of corn, shredded lettuce, tomatoes, jalapeños, cilantro and a drizzle of Habanero Cream Sauce.
*Get the recipe here.