Ingredients

• 8 corn tostada shells
• 1 poblano pepper, roasted, peeled, and seeded
• 0.5 cup sour cream
• 2 tablespoon lime juice, fresh
• 0.25 teaspoon garlic powder
• salt and black pepper
• 2 cup radishes, thinly sliced
• 3 tablespoon lime juice, fresh
• 0.25 teaspoon sea salt
• 2 cup corn kernels, fresh
• 1 ounce black beans, drained and rinsed
• 0.25 red onion, thinly sliced
• 0.5 cup cilantro, roughly chopped
• 1 lime, cut into wedges
• 2 tablespoon cotija cheese, crumbled

Steps

1. Roast the poblano pepper directly over a gas flame or under a hot broiler for 3-4 minutes per side until the skin is charred and blackened all over.
2. Transfer the charred poblano to a plastic bag or bowl covered with a damp towel and let it steam for 5 minutes to loosen the skin.
3. Once cooled slightly, rub the poblano gently with your fingers or a paper towel to remove the charred skin. Split open the pepper, remove the stem and seeds, and roughly chop the flesh.
4. Combine the chopped roasted poblano, sour cream, 2 tablespoons lime juice, garlic powder, salt, and black pepper in a small bowl. Blend with an immersion blender or mash until smooth and creamy. Taste and adjust seasoning.
5. In a medium bowl, combine the sliced radishes with 3 tablespoons fresh lime juice and 1/4 teaspoon sea salt. Toss gently and let sit for 2 minutes to soften slightly.
6. In another bowl, combine the corn kernels, black beans, and thinly sliced red onion. Toss gently and season with salt and black pepper to taste.
7. Arrange the 8 tostada shells on a large serving platter or individual plates.
8. Spread about 1 tablespoon of the poblano crema onto the center of each tostada shell.
9. Divide the corn and black bean mixture evenly among the tostadas, spooning it over the crema.
10. Top each tostada with a generous handful of the lime radish slaw, allowing some of the slices to overhang the edges for visual appeal.
11. Garnish each tostada with fresh cilantro, a small pinch of cotija cheese if desired, and serve immediately with lime wedges on the side.