Supreme Tostadas with Easy Corn Salsa - The Weary Chef

Ingredients

• 1 1/2 cups whole kernel corn (frozen or DRAINED canned corn)
• 10 ounces Rotel tomatoes drained
• 1 teaspoon freeze-dried cilantro (or 1 tablespoon chopped fresh cilantro)
• 1/2 lime juiced
• pinch sea salt or to taste
• 6 corn tostadas
• 20 ounces canned refried beans
• 1 1/2 cups shredded Mexican blend cheese
• shredded cabbage
• sour cream
• guacamole
• additional salsa (optional)