Polenta Tostadas with Fresh Corn & Pepper Salad

polenta tostadas 3 text
Summer is in full swing, and with that comes tons of great summertime recipes.  Homemade BBQ sauces, refreshing lemonades, and seasonal fruit crisps.  One of my favorite ingredients to work with in the summer is fresh corn.  I love picking up some fresh local corn from the farmers market and seeing what I can make with it.  Even though I can’t eat it, fresh corn is one of those quintessential summertime ingredients.

I came up with the idea for these polenta tostadas as a way to change up one of my family’s favorite Mexican dishes: beans and corn on top of a crispy corn tostada.  When the folks over at Pacific Foods reached out to me with their new polenta product, I decided to come up with a fun layered summertime dish.

Crispy polenta slices, seasoned black beans, and a fresh corn and pepper salad on top.  Your summer dinnertime just got even better…

Polenta Tostadas w/ Fresh Corn & Pepper Salad

Gluten free

Serves 2-3 people*


  • 17 oz box Pacific Foods Polenta (any flavor)
  • 2 cups cooked black beans
  • 2 cups fresh corn
  • 1 red pepper, diced
  • 1 Tablespoon olive oil, plus more for drizzling
  • Juice of 2 limes
  • 1 teaspoon ground cumin, divided
  • Salt and pepper, to taste
  • Optional garnishes: sour cream, shredded cheese, jalapeno slices


To make the polenta tostadas, remove the polenta block from the package and use a sharp knife to cut the polenta in to slices.  Place on a greased baking sheet, and drizzle on some olive oil.  Sprinkle with 1/4 teaspoon cumin, salt and pepper. Set the baking sheet in the oven, and turn the broiler on high.  Broil the polenta until the edges start to turn golden brown.  (Alternatively, you can grill the polenta.)

While the polenta is in the oven, in a small saucepan combine the cooked black beans, 1/2 teaspoon cumin and salt and pepper.  Add a few tablespoons of water, and cook the beans over low heat for about 10 minutes, just until heated.

To make the corn-pepper salad, combine the diced red pepper and fresh corn in a large bowl.  Stir in 1 tablespoon olive oil, the lime juice, 1/4 teaspoon cumin and salt and pepper.  Set in the refrigerator until ready to assemble the tostadas. (You can also make the salad ahead of time and keep in the fridge for 1-2 days.)

Once ready to assemble the tostadas, remove the polenta from the oven.  Place 2-3 polenta slices on a plate.  Top with a few spoonfuls of the beans and the corn salad.  Garnish with sour cream, shredded cheese and/or jalapeno slices, and serve immediately.

*recipe can easily be doubled or tripled

Original recipe by La Casa de Sweets

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