Mini-Tostadas with Roasted Corn Salsa



  • 2 Tablespoons olive oil
  • 2 cups fresh or frozen corn kernels
  • 2 plum tomatoes, seeded and chopped
  • 2 Tablespoons seeded and chopped fresh jalapeño pepper
  • 2 Tablespoons chopped cilantro
  • 4 Tablespoons minced green onion, divided
  • Salt and ground black pepper to taste
  • ½ cup Darigold sour cream
  • 2 tablespoons Darigold milk
  • Round tortilla chips


Heat the oil in a large skillet over high heat. Add the corn and cook, stirring frequently, until lightly browned (about 5 minutes). Transfer to a large bowl and cool. Add the tomato, jalapeño, cilantro and 2 tablespoons green onion; season with salt and pepper. Makes about 3 cups salsa.

Combine ½ cup Darigold sour cream, 2 tablespoons minced green onion and 2 tablespoons Darigold milk in small bowl; set aside. To serve, lay tortilla chips on a platter, top with salsa and drizzle with sour cream mixture.