Charred Corn and Red Pepper Succotash Tostada

A new way to enjoy a hearty Thanksgiving recipe all year long.

  • 1 cup Corn Kernels
  • 1 cup Roasted Red Peppers Drained and Cut Into Medium Slices
  • ½ cup Red Onion Rough Dice
  • 1 cup Zucchini Cut Into Medium Dice
  • ¼ cup Grated Cotija Cheese
  • to taste Salt and Pepper
  • 1 Tbsp. Olive Oil
  • ¼ cup Chopped Fresh Cilantro
  • ½ ea. Fresh Lime
  • Multigrain Naan Flatbread
  1. Preheat oven to 350 degrees.
  2. Slightly warm La Brea Bakery Multigrain Naan in oven. Take out and let rest.
  3. In a small bowl combine corn, red onion, zucchini, red pepper and a pinch of salt and pepper. Heat a cast iron skillet to medium-high and add olive oil. When hot, add the vegetable mixture and cook until charred yet tender about 8 minutes. Remove and let cool slightly.
  4. To assemble, spread the charred Succotash evenly over the Naan. Add cilantro, grated Cotija cheese and a squeeze fresh lime to finish.
  5. Serve.