Street Corn Chicken Tostadas (Printable Version)
Crispy tostadas topped with chicken, charred corn, melted cheese, and tangy cilantro lime cream.
# Everything You’ll Need:
→ Tostadas
01 -
4 to 6 corn tostada shells
02 -
2 cups cooked grilled chicken breast, sliced or chopped
03 -
1.5 cups corn kernels (fresh, canned, or thawed frozen)
04 -
1 cup shredded Monterey Jack or pepper jack cheese
05 -
1 tablespoon olive oil
06 -
Salt and pepper, to taste
→ Cilantro Lime Cream
07 -
0.5 cup sour cream or Greek yogurt
08 -
Juice of 1 lime
09 -
1 tablespoon chopped fresh cilantro
10 -
1 clove garlic, minced
11 -
Pinch of salt
→ Optional Toppings
12 -
Sliced jalapeños
13 -
Extra fresh cilantro
14 -
Crumbled cotija cheese
15 -
Chili powder
# Steps to Cook:
01 -
Heat olive oil in a skillet over medium heat. Add corn kernels and sauté for 5 to 7 minutes until lightly charred. Season with salt and pepper to taste to bring out a smoky sweetness.
02 -
Arrange tostada shells on a baking sheet. Layer shredded cheese first, then add sliced grilled chicken and charred corn. Optionally, add a little extra cheese on top for enhanced meltiness.
03 -
Preheat oven to 400°F (200°C). Bake assembled tostadas for 6 to 8 minutes until cheese is melted, bubbly, and edges are crisp.
04 -
Whisk together sour cream or Greek yogurt, lime juice, chopped cilantro, minced garlic, and salt until smooth and creamy. Adjust lime juice or salt as needed.
05 -
Drizzle cilantro lime cream over warm tostadas. Garnish with optional toppings such as sliced jalapeños, crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder. Serve immediately.
# Extra Suggestions:
01 -
Grilling fresh corn before slicing enhances smoky flavor. Cilantro lime cream can be prepared in advance and refrigerated up to 3 days.
02 -
Monterey Jack cheese melts smoothly and mild, pepper jack adds a spicy kick.