By Rémy, 14, gets his boating license the day he's eligible. Tommy takes him to Cocodrie to celebrate. They fish all day. Rémy catches a 30-inch redfish. Tommy takes a photo and sends it to Marie-Claire, who puts it on her fridge.
Tommy is 42. Luc (19) at LSU studying engineering. Colette (16) in high school, painting. Rémy (13) in school, cooking and fishing. Mama (69) in the cottage, slowing but cooking The week was marked by this moment — Rémy gets his boating license — and the food was made to match the moment, because in this family, every moment has a dish and every dish has a moment and the two are inseparable, the way the roux is inseparable from the gumbo, the way the Beaumonts are inseparable from the bayou.
Made crawfish étouffée because the week demanded it and the kitchen answered and the stove held steady and the family gathered and the food was good. Always enough.
We came back from Cocodrie sunburned and satisfied, Rémy still talking about that redfish the whole drive home, and I knew the étouffée was going to have to wait for another night — this called for something lighter, brighter, something that felt as alive as he did standing on that boat. These Grilled Corn Hummus Tostadas were exactly that: a little smoky from the grill, a little cool from the fresh toppings, the kind of food that lets the moment stay loud instead of putting it to sleep. Mama approved, which is the only review that counts in this house.
Grilled Corn Hummus Tostadas
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 6
Ingredients
- 6 tostada shells
- 1 1/2 cups prepared hummus
- 3 ears fresh corn, husked
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- 1/4 cup crumbled cotija or feta cheese
Instructions
- Heat the grill. Preheat a gas or charcoal grill to medium-high heat (about 400°F). Brush the grates clean and lightly oil them.
- Season the corn. Brush ears of corn with olive oil and sprinkle evenly with smoked paprika, cumin, and salt.
- Grill the corn. Place corn directly on the grill grates. Cook for 10–12 minutes, turning every 3 minutes, until kernels are lightly charred and tender. Remove from heat and let cool for 5 minutes.
- Cut the kernels. Stand each ear upright in a wide bowl and use a sharp knife to cut the kernels off the cob, working from top to bottom. Set aside.
- Spread the tostadas. Lay tostada shells on a large platter or individual plates. Spread a generous layer of hummus (about 3–4 tablespoons) evenly across each shell.
- Add toppings. Divide the grilled corn kernels evenly over the hummus-topped tostadas. Top with cherry tomatoes, diced avocado, red onion, and jalapeño slices.
- Finish and serve. Scatter fresh cilantro and crumbled cotija cheese over each tostada. Squeeze a lime wedge over the top just before serving. Serve immediately.
Nutrition (per serving)
Calories: 310 | Protein: 9g | Fat: 15g | Carbs: 38g | Fiber: 7g | Sodium: 420mg