Description
Sizzling street corn chicken tostadas bring Mexican street food straight to your kitchen with a crispy, zesty twist that makes dinner feel like a fiesta. Crunchy tortillas topped with tender chicken, creamy corn, and tangy seasonings create a flavor explosion that turns your meal into a quick, satisfying celebration.
Ingredients
Scale
Protein and Grains:
- 2 cups cooked grilled chicken breast
- 4 to 6 corn tostada shells
Vegetables and Cheese:
- 1.5 cups corn kernels
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1 clove garlic, minced
- Optional: sliced jalapenos
- Optional: extra fresh cilantro
Seasonings and Sauces:
- 1 tablespoon olive oil
- 0.5 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro
- Salt and pepper
- Pinch of salt
- Optional: crumbled cotija cheese
- Optional: chili powder
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté 1.5 cups corn kernels for 5-7 minutes until they develop a light char.
- Sprinkle a pinch of salt and pepper over the corn to enhance its smoky flavor.
- Arrange 4-6 corn tostada shells on a baking sheet in a single layer.
- Spread 1 cup shredded Monterey Jack cheese evenly across each tostada shell.
- Distribute 2 cups of grilled chicken breast over the cheese layer.
- Top the chicken with your charred corn kernels.
- Optional: Sprinkle an additional layer of cheese on top for extra meltiness.
- Preheat your oven to 400°F (200°C).
- Bake the assembled tostadas for 6-8 minutes until the cheese melts completely and the edges turn crisp.
- Whisk 0.5 cup sour cream with juice from 1 lime, 1 tablespoon chopped cilantro, 1 minced garlic clove, and a pinch of salt.
- Drizzle the cilantro lime cream over your warm tostadas.
- Garnish with optional toppings like sliced jalapenos, crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder.
- Serve hot and enjoy your street corn chicken tostadas immediately.
Notes
- Charring corn creates a deep, smoky flavor that elevates the entire dish, so don’t rush the sautéing process.
- Letting tostada shells crisp in the oven ensures a crunchy base that won’t get soggy from toppings.
- Use a rotisserie chicken for a quick shortcut if grilling seems too time-consuming.
- For a lighter version, swap regular cheese for low-fat options and use Greek yogurt in the cream sauce.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 377 kcal
- Sugar: 2 g
- Sodium: 425 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 100 mg