Crispy Corn Feta Tostada Bites

Ingredients

• 8 small corn tortillas, mini tostada rounds, or tortilla rounds cut from larger wraps
• 1 1/2 cups corn kernels, fresh or thawed from frozen
• 1 tablespoon olive oil
• 1/3 cup Greek yogurt
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1/2 cup crumbled feta
• 2 tablespoons chopped cilantro
• 1/2 teaspoon chili flakes, plus more for topping
• Kosher salt and black pepper
• Optional: avocado slices, pickled red onion, or a little hot honey

Method

1. Crisp the tortillas. Brush lightly with oil and bake at 400F / 200C for 6-8 minutes, flipping once, until golden and firm. You can also pan-crisp them in a dry skillet.
2. Char the corn. Heat olive oil in a skillet over medium-high heat. Add corn, salt, pepper, and chili flakes. Cook 4-5 minutes, stirring only occasionally, until the kernels pick up browned edges.
3. Make the lime yogurt. Stir Greek yogurt with lime juice, lime zest, a pinch of salt, and black pepper. Add a splash of water if you want a looser drizzle.
4. Assemble close to serving. Spoon charred corn onto each crisp round, add lime yogurt, then finish with feta, cilantro, extra chili, and a squeeze of lime.
5. Serve immediately while the base is crisp.