Street Corn Chicken Tostada Melts with Cilantro Lime Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the tostadas:

– 4–6 corn tostada shells
– 2 cups cooked grilled chicken breast, sliced or chopped
– 1½ cups corn kernels (fresh, canned, or thawed frozen)
– 1 cup shredded Monterey Jack or pepper jack cheese
– 1 tablespoon olive oil
– Salt & pepper to taste

For the cilantro lime cream:

– 1/2 cup sour cream or Greek yogurt
– Juice of 1 lime
– 1 tablespoon chopped fresh cilantro
– 1 clove garlic, minced
– Pinch of salt

Optional toppings:

– Sliced jalapeños
– Extra cilantro
– Crumbled cotija cheese
– Chili powder

Instructions

1. Roast the Corn
Heat olive oil in a skillet over medium heat. Add the corn kernels and sauté for 5–7 minutes until lightly charred. Season with salt and pepper to taste. This step brings out a smoky sweetness that elevates the flavor of the dish.

Pro Tip: If you’re using fresh corn, grilling it first and slicing it off the cob will add even more depth to the flavor.

2. Assemble the Tostadas
Place tostada shells on a baking sheet. Start by layering a generous amount of shredded cheese, followed by sliced grilled chicken and charred corn. Add a little extra cheese on top if you want extra meltiness.

3. Bake
Preheat oven to 400°F (200°C). Bake the tostadas for 6–8 minutes, or until the cheese is melted and bubbly and the edges of the tostada are crisp.
4. Make the Cilantro Lime Cream
While the tostadas bake, whisk together the sour cream (or Greek yogurt), lime juice, cilantro, minced garlic, and salt until smooth and creamy. Taste and adjust lime or salt if desired.
5. Serve and Garnish
Drizzle each hot tostada with the cilantro lime cream. Finish with optional toppings like sliced jalapeños, crumbled cotija cheese, fresh cilantro, and a dusting of chili powder. Serve immediately while warm and crisp.