April 01, 2022 2 min read

This is our take on Mexican corn salad served on a crispy tostada! Made with charred corn and mixed with Dibble Mayo, Sour Cream, fresh lime, jalapeños and spices, we've made it extra spicy by topping it with Dibble Chipotle Mayo. Happy cooking!

Prep Time 10 minutes

Cook Time 10 minutes

Serves 1-4

Difficulty Easy



  • 1 Tbsp Vegetable Oil
  • 1 tsp Vegan Butter
  • 2 Corn on a Cob, peeled and washed
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 2 Tbsp Dibble Mayo
  • 3 Tbsp Dibble Sour Cream
  • 1/4 Lime Wedge, juiced
  • 1 tsp Paprika
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Cayenne Pepper
  • 2 Tbsp Coriander, finely chopped
  • 1 Jalapeño, finely chopped
  • 1 Cup Vegan Shredded Cheese
  • 4 Tbsp Vegetable Oil
  • 6 Mini Corn Tortillas
  • 2 Cups Lettuce, finely sliced
  • 2 Tbsp Coriander, finely chopped
  • 6 Tbsp Dibble Chipotle Mayo
  • 6 Lime Wedges



  1. Place an inverted small bowl inside a large mixing bowl.
  2. Rest the corn on a cob on top of the small bowl and carefully cut off the corn kernels. 
  3. In a medium pan on medium heat, add the oil, butter, corn kernels, 1/2 tsp salt, pepper and cook for 3 minutes, stirring occasionally. Place a lid or baking tray over the pan to stop the corn popping out of the pan and cook for a further 5 minutes or until they're charred, stirring occasionally. Set aside.
  4. In a mixing bowl, add Dibble Mayo, Dibble Sour Cream, lime juice, paprika, chilli powder, cayenne pepper, 1/2 tsp salt and whisk thoroughly.
  5. Add the coriander, jalapeños, fried corn, cheese and combine together thoroughly. Set aside. 


  1. In a medium pan on medium heat, add the oil and fry each side of the tostadas for 2-3 minutes or until they're golden brown and crispy.
  2. Place the tostadas on a serving board or plate and add 2 Tbsp lettuce, 3 Tbsp of the esquites.
  3. Top with 1/2 tsp coriander, 1 Tbsp Dibble Chipotle Mayo and serve with the lime wedges.
  4. Enjoy!


    Watch our founder Vuong make this recipe here!