Grilled Corn Hommus Tostadas

Grilled Corn Hommus Tostadas

Makes 4 servings | Cook for 30 minutes 

This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hommus may sound like a weird mix, but we know that they really go well together! 


  • 4 medium ears sweet corn, husks removed
  • 1 small red onion, cut crosswise into 1/2-inch slices
  • 2 tablespoons olive oil, divided
  • 8 corn tortillas (6 inches)
  • 1 tub of SSS Foods Coriander, Cumin and Mild Chilli Hommus
  • 1/4 teaspoon ground chipotle pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1 medium ripe avocado, peeled and sliced
  • 1/2 cup crumbled (vegan) feta cheese
  • 1 jalapeno pepper, thinly sliced
  • Lime wedges, optional
  • Fresh coriander (cilantro) leaves, optional
  • Mexican hot pepper sauce, optional


  1. Brush corn and onion with 1 tablespoon oil. Grill corn and onion, covered, over medium-high heat until tender and lightly charred, 5-7 minutes, turning occasionally. Cool slightly.
  2. Meanwhile, brush tortillas with remaining oil. Grill, covered, until crisp and lightly browned, 2-3 minutes per side.
  3. Cut corn from cobs. Process hommus, chipotle pepper and 2 cups of the cut corn in a food processor until almost smooth. Coarsely chop grilled onion; toss with tomatoes, salt and any remaining corn.
  4. Spread hommus mixture over tortillas; top with onion mixture, avocado, cheese and jalapeno. If desired, serve with limes, corainder (cilantro) and pepper sauce.
  5. Lick the plate clean


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