smashed feta tostadas with green goddess corn salad
Last summer, I devoured my green goddess corn salad with tortilla chips. This summer, I decided to eat it atop a tostada, which essentially acts as one giant tortilla chip. I also omitted the feta from the salad itself and instead made a smashed feta to spread atop the tostadas. It was everything I hoped it would be and more.
How to Make Tostadas
There are many different ways to make a tostada, including fried, air fried, baked, and griddled. I’ve included options for air fried and baked in the recipe. Store-bought ones will work great, too!
my favorite way to cook corn
Perhaps my favorite part of this recipe is getting to use the corn trick I learned last summer. It cooks the corn perfectly while also eliminating the need to shuck the corn and deal with the pesky silks.
Here’s what to do: microwave the corn in its husk for 4-6 minutes (I do two at a time), slice off the stem end, then push the corn out. (Watch the video below for reference).
Play around with the timing to see what works best for you and your microwave. (The bigger the corn, the longer it will take). Also — be sure to slice far enough up on the cob to expose the kernels, which will make it easier to push out. The corn will be hot, so hold it with a kitchen towel if you need to!
see it in action…
smashed feta tostadas with green goddess corn salad
serves 4 (makes 8 tostadas). can easily be halved!
Ingredients
for the green goddess ranch:
- 1 cup plain Greek yogurt (I like 2% Fage)
- 2 cups loosely-packed tender herbs (such as basil, dill, cilantro, parsley, and/or chives)
- 2 tablespoons diced red onion (save the remainder for the salad)
- 2 tablespoons extra-virgin olive oil
- juice of 1/2 lemon
- 2 tablespoons white wine vinegar, white balsamic vinegar, or champagne vinegar
- 1 clove garlic, peeled
- 1 teaspoon kosher salt
- several grinds black pepper
- hot sauce, to taste
for the corn salad:
- 4 ears corn (in their husk)
- 3 Persian cucumbers, chopped (about 1 1/2 cups)
- 1/2 pint cherry tomatoes, halved (about 1 cup)
- 1/4 red onion, diced (about 1/2 cup)
- 1 teaspoon kosher salt
- several grinds black pepper
for the smashed feta:
- 8 ounces feta cheese
- zest and juice of 1 lemon
- 1/4 cup chopped tender herbs (use whatever you used in the dressing)
- 2 tablespoons extra-virgin olive oil
for the tostadas:
- 8 corn tortillas
- olive oil spray
- kosher salt
Instructions
Make the ranch:
- Combine all the ingredients in a food processor or high-speed blender and process until smooth. To thin it out, add more of any of the liquids to taste.
Make the salad:
- Working in batches of two, microwave the corn on HIGH for 4-5 minutes (depending on the size of the cobs). Slice off the stem end (be sure to cut far enough up on the cob to expose the kernels) and push the corn out. (Use a kitchen towel if it's too hot to handle.) The corn should release easily and be clean and perfectly cooked. No silks to deal with!
- Slice the kernels off the cob and add to a large bowl. Add the cucumbers, tomatoes, red onion, salt, and several grinds black pepper. Toss with desired amount of ranch (you'll have some leftover); season again to taste.
Make the smashed feta:
- Combine all the ingredients in a bowl and smash with a fork until fully combined and spreadable. Season to taste with freshly-ground black pepper.
Make and assemble the tostadas:
- Brush or spray tortillas lightly with oil. To bake: Heat the oven to 375°F with racks in the upper and lower thirds. Divide the tortillas between two baking sheets in a single layer and bake, flipping halfway and rotating baking sheets top to bottom, until lightly browned and crisp, 12 to 15 minutes total. Season with salt. To air fry: Heat the air fryer to 350°F. Air fry in batches in a single layer, flipping halfway, until lightly browned and crisp, 8 to 10 minutes total. Season with salt.
- Divide feta between tostada shells. Top with corn salad.
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