1-Heat the oil in a large sauté pan over medium-high heat. Add corn and cook until lightly charred, about 5 minutes. The char develops the smoky flavor that gives street corn its distinctive taste.

2-Add seasonings: Once the corn begins to char, sprinkle with chili powder, stirring to coat evenly. You can add more chili powder if you prefer extra heat.

3-Create the sauce: While the corn cooks, in a separate bowl, combine the Mexican crema, crumbled queso fresco, chopped cilantro, and lime juice. Mix well.

4-Combine everything: Remove the charred corn from heat and stir in the creamy mixture. Season with salt to taste and keep warm.

5-Heat the beans in a medium pot over medium heat, stirring frequently until hot. Add a splash of water if needed to loosen the beans and prevent burning. This step ensures the beans spread easily on the tostada shells.

6-Prepare your toppings: Chop the avocados and have your pico de gallo ready. Having all components prepped makes assembly quick and efficient.

7-Assemble the tostadas: Spread a layer of refried beans on each tostada shell. This creates the foundational layer that helps keep other ingredients in place.

8-Add the toppings: Top with the prepared street corn mixture, chopped avocado, and pico de gallo. Sprinkle extra queso fresco on top for added flavor and visual appeal.

9-Serve immediately with lime wedges on the side for squeezing over the top right before eating.