Corn | Saveur

Fried Corn on the Cob

SAVEUR Editors — Mon, 18 Mar 2019 22:39:08 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

Yes, you can deep-fry corn! A quick turn in hot oil yields kernels that are crisp and juicy at the same time. Other than a sprinkle of salt at the end, the ears need no embellishment. We found that super sweet corn—with its high sugar content—fries up best.

Featured in the July/August 2002 issue.

Yield: 4–6

Time: 15 minutes

Vegetable oil
8 ears fresh corn, shucked
Kosher salt

Instructions

Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reads 365°F, working in batches (do not overcrowd the pot), add the corn and fry until most of the kernels are deep golden, 3–4 minutes per batch.
Transfer the corn to a paper towel-lined plate to drain. Season to taste with salt and serve.

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Grilled Corn Bhel

Meherwan Irani — Wed, 02 Oct 2019 15:19:21 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

In Chai Pani Restaurant Group chef-owner Meherwan Irani’s take on the Indian street-food dish bhel, grilled sweet corn is tossed with a zesty cumin-lime dressing and crunchy corn poha, a popular puffed corn snack. Irani likes to fry his own corn poha, but store-bought unsweetened corn flakes also make an excellent substitute.

All of the ingredients can be prepared in advance, but for the brightest flavor, wait until just before serving to mix in the dressing. Leaving some of the husk on the corn will prevent the kernels from drying out; if purchased pre-shucked, wrap the cobs in aluminum foil before grilling.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 8

Time: 1 hour 10 minutes

Ingredients

For the dressing:

¼ cup coarsely chopped cilantro
2 Tbsp. fresh lime juice
½ tsp. ground cumin
½ tsp. sugar
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 medium garlic clove
¼ medium red onion, finely chopped
¼ cup plus 2 Tbsp. extra-virgin olive oil

For the salad:

6 ears yellow or white sweet corn in husks, tough outer leaves removed
1½ cups peeled, seeded, and finely chopped cucumber
1 cup cherry or grape tomatoes, halved
½ medium red onion, finely chopped
2 cups unsweetened corn flakes
½ cup coarsely chopped cilantro
2 Tbsp. coarsely chopped mint
Kosher salt

Instructions

Make the dressing: To a blender or small food processor, add the cilantro, lime juice, cumin, sugar, salt, pepper, garlic, and onion and pulse until smooth. With the machine running on low speed, slowly drizzle in the oil until fully incorporated. Transfer the dressing to a small bowl, cover, and refrigerate for up to 5 days.
Make the salad: Heat a charcoal or gas grill to medium-high (about 400°F). Alternatively, heat a grill pan over high. Add the corn and cook, turning occasionally, until the husks darken and the kernels are lightly browned all over (peel back the husk to check), 10–15 minutes. Remove from the grill and set aside to cool to room temperature.
Using a sharp knife, slice the corn kernels off each cob. Transfer the kernels to a large bowl (reserve the cobs for another use or discard). Add the cucumber, tomatoes, and onion and toss well to combine. Just before serving, add the corn flakes, cilantro, and mint and toss gently to combine without breaking up the corn flakes. Add ½ cup of the dressing (reserve any remaining for another use) and toss gently to coat. Season to taste with salt and serve immediately.

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Grilled Corn with Pepperoncini Butter

Sara Kramer and Sarah Hymanson — Wed, 31 Jul 2024 17:38:11 +0000

Chris Bernabeo (Courtesy Clarkson Potter). Chris Bernabeo (Courtesy Clarkson Potter)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

At their Los Angeles restaurants Kismet and Kismet Rotisserie, chefs Sara Kramer and Sarah Hymanson offer great homestyle cooking but aren’t afraid to jazz up their menu with bold flavors and unexpected ingredients, what they call “untraditional food that understands tradition.” This dish from their debut cookbook, Kismet: Bright, Fresh, and Vegetable-Loving Recipes, honors that philosophy, upgrading grilled corn with a tangy butter sauce brimming with thinly sliced pickled pepperoncini.

Kramer and Hymanson prefer cutting their corn into smaller pieces, but you can keep your ears whole, or even cut the kernels from the cobs and toss with the pepperoncini butter for a warm salad. The authors also recommend using whole jarred pepperoncini and slicing them at home, to ensure that slices are thin enough to stick to the corn.

Adapted from Kismet: Bright, Fresh, and Vegetable-Loving Recipes © 2024 by Sara Kramer and Sarah Hymanson. Photographs copyright © 2024 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Crown Publishing Group.

Featured in “This New Cookbook Proves California Cuisine is Impossible to Pin Down” by Jessica Carbone.

Yield: 4

Time: 20 minutes

Ingredients

For the pepperoncini butter:

8 Tbsp. unsalted butter
4 garlic cloves, finely grated
½ cup thinly sliced pepperoncini
1 Tbsp. pepperoncini pickling liquid
1 tsp. kosher salt
¼ tsp. ground white pepper

For the corn:

4 ears corn (about 1 lb.), husked, each ear cut into 2–3 equal pieces
¼ cup vegetable oil
1 tsp. kosher salt

Instructions

Make the pepperoncini butter: To a small pot over medium heat, add the butter and garlic. Cook, stirring occasionally, until the butter is fully melted and golden brown and the garlic smells toasted, 5–8 minutes. Remove from the heat. Stir in the pepperoncini, pickling liquid, salt, and white pepper, then set aside.
Grill the corn: Heat a charcoal or gas grill to medium-high. In a large bowl, toss the corn with the oil to coat, then sprinkle with the salt. Grill the corn, turning frequently with tongs, until lightly charred on all sides, 8–12 minutes total.
Transfer the grilled corn to a platter, spoon the pepperoncini butter over the top, and serve.

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Sweet Corn Pakoras

Romy Gill — Thu, 26 Aug 2021 03:57:24 +0000

Belle Morizio. Belle Morizio

Chickpea flour acts as a flavorful binder in these Indian corn fritters from British Indian chef Romy Gill, whose promotion of West Bengali cuisine has earned her status as a Member of the Order of the British Empire. She serves these pakoras to her daughters, and they enjoy them with mint-and-cilantro chutney, or even ketchup on the side.

Featured in “The 2020 Saveur 100: 81-90.”

Yield: 3

Time: 20 minutes

1 cup fresh corn kernels (from 1–2 cobs)
½ cup thinly sliced red onion
1 Tbsp. coarsely chopped cilantro
1 tsp. Indian chile powder
1 tsp. ground coriander
1 tsp. cumin seeds
Kosher salt
¾ cup chickpea flour
¼ cup sparkling water
Corn or vegetable oil, for frying
Mint-and-cilantro chutney or ketchup, for serving (optional)

Instructions

In a medium bowl, stir together the corn, onion, cilantro, chile powder, coriander, and cumin, and season to taste with salt. Sift the chickpea flour over the ingredients and toss gently. Add the sparkling water and use your fingers to mix, thoroughly coating the vegetables in the thin batter.
Into a large, heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 1½ inches and turn the heat to medium-high. When the temperature reads 340°F, working in batches, carefully drop the batter by rounded tablespoons into the oil (avoid crowding the pan) and fry until crispy and golden brown, 2–2½ minutes. Using a slotted spoon, transfer the fritters to a paper towel-lined baking sheet to drain.
Serve hot, with mint-and-cilantro chutney, if desired.

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Elotes Asados

SAVEUR Editors — Mon, 18 Mar 2019 22:29:05 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Grilled corn, or elotes asados, is a street food staple in Mexico. Whole cobs are typically cooked in their husks over charcoal, then teamed with creamy mayonnaise, a salty aged Mexican cheese such as queso añejo or Cotija, and a mild chile powder such as árbol or ancho. The smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of the mayo. Either way, this Mexican street corn recipe delivers the perfect combination of flavors and textures every time.

Featured in the July/August 1999 issue.

Yield: 6

Time: 1 hour

6 ears fresh corn in husks
3 Tbsp. unsalted butter, melted
½ cup mayonnaise
⅓ cup queso añejo or Cotija cheese, finely crumbled
1 Tbsp. árbol or ancho chile powder

Instructions

To a large bowl, add the corn and enough cold water to cover, weighing the corn down with a plate to submerge. Soak for 30 minutes, then drain.
Meanwhile, heat a grill to medium-high and position a rack 5 inches above the fire. Add the corn and grill, turning frequently, until the outer leaves are blackened, 15–20 minutes. Remove from the heat, then when the corn is cool enough to handle, pull back the husks and silks, leaving the husks attached to the base of the cobs.
Brush the corn with butter, then return to the grill and cook, turning frequently, until browned all over, about 10 minutes. Remove from the heat, then spread each ear with mayonnaise, sprinkle with cheese and chile powder, and serve immediately.

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Three Sisters Stew

Lois Ellen Frank and Walter Whitewater — Wed, 22 Nov 2023 17:50:00 +0000

Get the recipe for. Photo by Lois Allen Frank

Named for three of the staple crops of many Indigenous nations—corn, squash, and beans—this rich, restorative stew is adapted from food historian and cookbook author Lois Ellen Frank’s book, Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients. Frank and Walter Whitewater, a Diné chef and the book’s culinary advisor, consider the trio a beautiful example of the interconnectedness of nature: Beans provide nitrogen to the soil, helping the corn to grow, while corn offers beans a pole to climb up; meanwhile, squash’s large leaves give shade to the soil, maintaining its moisture and keeping weeds at bay. The rib-sticking dish makes splendid use of this trifecta of Indigenous ingredients—and further enriches their aroma with a nutty, earthy blackened garlic paste. Serve this three sisters stew recipe with a side of bread, like Frank and Whitewater’s no-fry frybread recipe.

Excerpted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank. Copyright © 2023. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

Featured in “The Indigenous American Ingredients That Changed the Course of Food History,” by Megan Zhang.

Yield: 4-6

Time: 1 hour 15 minutes

¼ cup garlic cloves, peeled
2 tsp. sunflower oil
1 small yellow onion, finely chopped
½ green bell pepper, seeded and finely chopped (about ½ cup)
1 zucchini, cut into ½-in. cubes
One 14.5-oz. can diced tomatoes, preferably no salt added
One 15-oz. can dark red kidney beans, drained
One 15-oz. can pinto beans, drained
1 cup fresh or frozen corn kernels
1½ Tbsp. mild New Mexico red chile powder
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. dried oregano
¼ tsp. dried thyme

Instructions

Preheat a medium cast-iron skillet over high heat until it is hot but not smoking. Add the garlic and cook, stirring occasionally, until the garlic blackens evenly on all sides, 15–20 minutes. (It’s okay if some of the original color is still visible.) Transfer the blackened garlic to a small bowl and cool for 5 minutes, then transfer to a food processor and pulse, scraping down the sides as needed, until a rough paste forms. Transfer to a container, cover, and refrigerate until ready to use. (The blackened garlic will keep in the fridge for 3 days. To extend its life, add enough sunflower or olive oil to cover the garlic, and it will keep in the fridge for one week.)
In a large pot set over medium-high heat, cook the sunflower oil until it is hot but not smoking. Add the onions and cook, stirring occasionally, until translucent, about 3 minutes. Add the bell pepper and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the zucchini and cook, stirring occasionally, until they begin to brown, about 3 minutes. Stir in 2 teaspoons of the blackened garlic and the tomatoes and cook, stirring continuously, until aromatic, about 2 minutes. Stir in the kidney beans, pinto beans, corn, chile powder, salt, black pepper, oregano, thyme, and 4 cups of water. Turn the heat to high and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the liquid has reduced by about half, about 25 minutes.
Transfer to serving bowls and serve hot.

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How to Make Creamy Grits

SAVEUR Editors — Fri, 08 Feb 2019 18:46:23 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook; remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Order the SAVEUR Selects Voyage Series 2-Quart Chef’s Pan here.

Yield: 4–6

Time: 30 minutes

2 cups whole milk, or more
1 cup stone-ground or regular grits
Kosher salt
¹⁄₄ cup heavy cream
2 Tbsp. unsalted butter

Instructions

In a medium pot over medium heat, bring the milk and 2 cups water to a simmer.
Meanwhile, to a large mixing bowl, add the stone-ground grits and enough cool water to cover. Stir the grits vigorously so that the chaff floats to the top. Skim the surface carefully to remove and discard the chaff, then drain the grits through a fine mesh strainer. (If you are using regular grits, you may skip this step.)
Stir the grits into the simmering milk-water mixture and cook, stirring frequently, until the grains are tender to the bite and have thickened to the consistency of thick oatmeal. As the mixture thicken, stir frequently to prevent sticking and scorching. (Regular grits will be done in about 20 minutes, while stone-ground grits require an hour or a little more to cook, and you may have to add additional water as needed.)
Stir in the cream and butter, then season the grits to taste with salt. Remove from the heat and serve (cover and keep warm if not serving immediately). Serve hot.

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Atol de Elote

SAVEUR Editors — Mon, 18 Mar 2019 22:45:26 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Atol de elote is a sweet corn beverage frequently doled out warm in Guatemalan markets. Seasoned with cinnamon or vanilla, fresh corn kernels are pulverized on a grinding stone or metate to achieve the drink’s silky, creamy consistency. (In a pinch, a blender gets the job done, too.)

This recipe ran alongside Chris Bagley‘s 2017 story, “Guatemala’s Ancient Food Traditions.“

Yield: 6–8

Time: 40 minutes

3 fresh corn cobs, shucked (about 1¾ lb.)
2 cups whole milk
¹⁄₂ cup raw turbinado sugar
¹⁄₄ tsp. ground cinnamon or vanilla extract, or more
¹⁄₂ tsp. kosher salt

Instructions

Using a large chefs knife, slice the kernels from the corn cobs, reserving the kernels (about 2 cups) and their juices (discard the cobs). Set a few kernels aside for garnish if desired.
Transfer the corn kernels to a blender and pulse until coarsely ground. Add 2 cups water, the milk, sugar, and cinnamon or vanilla, and blend on high until very smooth.
To a medium pot over medium-low heat, add the corn mixture, bring to a low boil, then stir in the salt. Continue cooking, stirring occasionally, until the atol de elote is slightly thickened, about 15 minutes. Remove from the heat and ladle into heatproof cups or mugs. Garnish with any reserved corn kernels and a bit more cinnamon if desired.

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Vegan Cornmeal Pie Crust

Kat Craddock — Tue, 01 Nov 2022 17:21:19 +0000

Photography by Belle Morizio

I eat just about everything, but often find myself baking for folks who abstain from dairy products for one reason or another. I developed this simple vegan pie dough recipe for them—but also to appeal to the pastry-loving omnivores at the table! A generous scoop of coconut oil and finely milled cornmeal lend pie crusts made with this recipe a fragrant, tropical richness and a gentle crunch that works beautifully with all manner of seasonal fruit fillings. Swap it in for just about any recipe that calls for an all-butter or lard dough.

This is meant to be an on-the-fly recipe; don’t refrigerate or freeze the dough as chilling it down renders it too brittle to roll. If you want to get a jump start, rub the coconut oil into the dry ingredients, transfer to an airtight container, and store at room temperature for up to two weeks before adding the ice water. After assembling a pie, chill the whole thing in the freezer until the dough is very firm before baking.

Yield: Makes: One double-crusted 9-in. pie

Time: 20 minutes

2 cup all-purpose flour, plus more for rolling
1 cup whole wheat flour
¾ cup fine cornmeal
3 Tbsp. sugar
¾ tsp. fine salt
¾ cup coconut oil, solid, but soft (about 75°F)

Instructions

In a large bowl, stir together the flours, cornmeal, sugar, and salt. Add the coconut oil in spoonfuls, then rub the oil into the dry ingredients using your hands until it has the consistency of a coarse meal. Add 2 tablespoons of ice water and continue working the mixture between your hands just until a shaggy dough forms, adding more water, a drizzle at a time (up to 2 additional tablespoons), if the dough is too crumbly to hold together when squeezed. Divide the dough in half, then flatten each half into an even, ½-inch-thick disk. Wrap the disks tightly in plastic wrap and set aside at cool room temperature for 15 minutes.
To use, lightly flour a clean work surface and a rolling pin. Unwrap one of the disks and roll out to an even, 11-inch circle. (If the dough begins to break, just squeeze any cracks back together and keep rolling.) Transfer the circle to a 9-inch pie plate. Fill as desired, then roll out the second disk to top the pie. Crimp the edges together to seal, then using a paring knife, make a few cuts into the top to vent. Chill in the freezer until the dough is very firm before baking.

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Creamy Poblano Rajas with Corn

Fatima Khawaja — Tue, 30 Aug 2022 01:23:53 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY BARRETT WASHBURNE; PROP STYLING BY CARLA GONZALEZ-HART

Welcome to SAVEUR’s column on how to cook local produce according to our contributing editor, Fatima Khawaja. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Every other week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

Whenever I see poblano chiles, I think of the San Antonio taquerias I frequented when I was still a student studying Latin American cuisine in Texas. My classmates and I used chips or warm tortillas to scoop up creamy rajas de poblano over margaritas and the flame-roasted peppers swimming in their silky cream sauce were always the perfect bite.

The poblano itself is slightly sweet with just a little bit of heat, making it easy to work with and family-friendly. My young daughter loves to eat them raw, lightly sautéed, or roasted. Once dried, the poblano becomes the ancho chile. This variety likely originated in the land-locked Mexican state of Puebla, where it is used in regional specialties like mole poblano and chiles en nogada. Today, however, it’s grown and eaten widely throughout Mexico and beyond.

While I was traveling through the Baja Peninsula earlier this summer, I spent a night in Todos Santos at Paradero, a new farm-to-table hotel and restaurant surrounded on all sides by poblano chile fields. Looking out my balcony window over the farm, I was reminded of my old taqueria favorite and decided to recreate the dish once I got back home to Brooklyn.

I picked up a bag of locally grown poblanos at the farmers market, choosing peppers that were shiny, firm, and deep emerald green. Some specimens are so dark in color that they appear nearly black, while others may have a few red spots—signs that the chiles have been left to ripen on the plant and are likely to have a little more heat to them. Any color poblano works for this dish, just be sure to avoid any that are shriveled or soft—indicators that the chiles are old and starting to spoil. If you’re not using your poblanos right away, store them in the fridge, wrapped in either plastic or paper towels. (And don’t worry if you bought too many and they do start to wrinkle; you can just whirl them up in a peppery soup.)

I added a handful of roasted, end-of-season corn kernels to my rajas for some sweet pops and extra charred flavor and perfumed the sauce with Mexican oregano, which has a stronger flavor and citrus and licorice notes that set it apart from the more common Mediterranean variety. I’ve been loyal to this herb since my days cooking at Cosme, but you can feel free to substitute or leave it out if you can’t find it. If you like a little more spice, roast a jalapeño or two along with the poblanos. However you decide to tweak this quick vegetarian dish, I think you’ll find it’s an unforgettable summer-into-fall favorite—with or without the margaritas.

Yield: serves 4

Time: 35 minutes

3 large poblano peppers (1 lb.)
2 ears of corn, shucked
1 Tbsp. vegetable oil
1 large yellow onion, thinly sliced
½ tsp. dried or 1 tsp. fresh oregano leaves
1 garlic clove, finely chopped
1 cup Mexican crema, or crème fraîche
Kosher salt
Warm corn tortillas, to serve

Instructions

On a grill or gas burner turned to high, place the poblanos. Using tongs to turn occasionally, cook the peppers until charred all over, 8–10 minutes total. Transfer to a medium bowl, cover tightly with plastic wrap, and set aside to steam for at least 10 minutes.
Meanwhile, char the corn in the same fashion, turning the ears until blackened all over, 7–10 minutes total. Transfer to a cutting board and set aside until cool enough to handle.
Using paper towels, rub each pepper to remove the skin, then slice lengthwise and remove the seeds and stems. Cut the flesh into ½-inch strips and transfer to a bowl. Slice the kernels off the corn cobs and transfer to the same bowl. (Discard the cobs.).
To a large skillet set over medium-high heat, add the oil. When it’s shimmering and hot, add the onion and cook, stirring occasionally, until translucent and beginning to brown, 6–8 minutes. Add the oregano and garlic and cook until fragrant, about 30 seconds. Stir in the poblano-corn mixture and the crema and cook, stirring frequently, until the sauce thickens slightly, about 1–2 minute more. Remove from the heat, season with salt to taste and serve with the tortillas.

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11 Sweet and Summery Corn Recipes

SAVEUR Editors — Mon, 18 Mar 2019 22:48:48 +0000

Photography by Jenny Huang

Nothing screams summer like corn on the cob, simply buttered and salted. If you’re craving more flavor, there’s elote, Mexican street corn, charred on the grill, then smeared with mayo and creamy Cotija cheese and dusted with ancho chile powder.

Maize was domesticated in south-central Mexico around 9,000 years ago and became essential to Aztec civilization. The corn god Centeōtl wore cobs in his headdress, and Mexicans have been “the people of corn” ever since. Aztecs also refined a preserving process called nixtamalization, which results in dried, nutrient-rich kernels for hominy, as well as masa, the doughy base of tortillas and tamales. And long before movie night was a thing, Mesoamericans apparently invented popcorn, too.

Here are our sweetest corn recipes from the archives, from salads to chowders to fritters.

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Corn | Saveur

Fried Corn on the Cob

Instructions

Grilled Corn Bhel

Ingredients

For the dressing:

For the salad:

Instructions

Grilled Corn with Pepperoncini Butter

Ingredients

For the pepperoncini butter:

For the corn:

Instructions

Sweet Corn Pakoras

Instructions

Elotes Asados

Instructions

Three Sisters Stew

Instructions

How to Make Creamy Grits

Instructions

Atol de Elote

Instructions

Vegan Cornmeal Pie Crust

Instructions

Creamy Poblano Rajas with Corn

Instructions

11 Sweet and Summery Corn Recipes

Mexican Braised Spare Ribs with Squash and Corn

Elote-Style Corn Chowder

Summer Succotash Salad

Cucumber and Corn Salad

Corn Chowder

Sweet Corn and Blueberry Trifles

Shane Mitchell’s Southern Corn Fritters

Romy Gill’s Sweet Corn Pakoras

Grilled Corn Bhel

Grilled Corn Salad with Feta, Cucumber, and Red Onion

Cauliflower-Corn Tostadas with Salsa Macha