Basil Pepita Salsa Verde Tostadas with Blistered Corn & Snap Peas

Ingredients

• fresh basil leaves, 1 packed cup washed and dried
• fresh cilantro leaves and tender stems, 1/4 cup
• pepitas, 2 tbsp lightly toasted
• medium ear corn, 1 kernels cut off
• sugar snap peas, 1 cup strings removed and halved lengthwise
• small corn tostadas, 2
• small avocado, 1 sliced
• radishes, 2 very thinly sliced
• small jalapeño, 1 seeded and roughly chopped
• small garlic clove, 1 roughly chopped
• cotija cheese, 2 tbsp crumbled
• lime, 1 1/2 juiced and 1/2 cut into wedges
• plain Greek yogurt or Mexican crema, 1 tbsp
• ground cumin, 1/4 tsp
• olive oil, 2 tbsp, plus more for brushing
• flaky salt, 1/4 tsp, plus more to taste
• black pepper, 1/8 tsp