Summer Corn & Tomato Tostada

8 tostada shells

3 cups of whole kernal corn (If using fresh corn on cob it will take 6 ears cooked or grilled)

12 ounces pepper jack or monterey jack cheese, shredded and divided

8 ounces sour cream

8 ounces mayonnaise

1/3 cup Helen's Rustic Original Salsa

tomatoes, seeded & diced

ground cumin to taste

salt/pepper to taste

Fresh Cilantro - Chopped

In a small mixing bowl, combine corn,  8 ounces of cheese, sour cream, mayonnaise and My Brother's Helen's Rustic Original Salsa. Refrigerate until ready to use.

To assemble tostada: Spread corn mixture, then top it with My Brother's Helen's Rustic Original Salsa and chopped tomatoes. Season with salt and pepper and then dust with ground cumin. Garnish with freshly chopped clitantro and pepper jack cheese. 

Variations: Add fresh jalapeno, avocado, cooked shrimp, lump crab meat, or grilled chicken! For a smoky flavor trade My Brother's Helen's Rustic Original for Fire Roasted Salsa , grill the corn and add bacon.