Name: Mexican Street Corn Chicken Tostadas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Chicken breast, boneless and skinless; 2 cups Frozen or fresh corn kernels; 8 count Tostada shells; 1/4 cup Mayonnaise; 2 tbsp Mexican crema or sour cream; 1/2 cup Cotija cheese, crumbled; 1 tsp Chili powder; 1/4 cup Fresh cilantro, chopped; 1 whole Lime, juiced; 1/2 tsp Garlic powder

"Crispy corn tortillas piled high with juicy seasoned chicken and a creamy, smoky Mexican street corn topping. This vibrant dish combines the crunch of a tostada with the irresistible flavors of elote and tangy cotija cheese."

Ingredients

Qty	Item
1 lb 450 g	Chicken breast, boneless and skinless
2 cups 300 g	Frozen or fresh corn kernels
8 count 8 count	Tostada shells
1/4 cup 60 ml	Mayonnaise
2 tbsp 30 ml	Mexican crema or sour cream
1/2 cup 60 g	Cotija cheese, crumbled
1 tsp 5 g	Chili powder
1/4 cup 15 g	Fresh cilantro, chopped
1 whole 1 whole	Lime, juiced
1/2 tsp 2.5 g	Garlic powder

How to Make Mexican Street Corn Chicken Tostadas

Season the chicken breasts with half the chili powder, garlic powder, salt, and pepper. In a large skillet over medium-high heat, cook the chicken for 6-7 minutes per side or until fully cooked. Let rest for 5 minutes, then shred or dice into small pieces.

In the same skillet (or a clean one), add the corn kernels and cook over high heat for 5-8 minutes without stirring too frequently, allowing them to char and turn golden brown. Remove from heat.

In a medium bowl, whisk together the mayonnaise, Mexican crema, lime juice, remaining chili powder, and half of the cilantro.

Fold the charred corn and shredded chicken into the creamy sauce mixture until well coated.

Place the tostada shells on a flat surface. Spread a generous amount of the chicken and corn mixture onto each shell.

Garnish with crumbled cotija cheese, the remaining cilantro, and an extra sprinkle of chili powder or Tajin if desired. Serve immediately with extra lime wedges.

·
To prevent the tostada shells from breaking, don't over-pile the toppings.
·
If you can't find Cotija cheese, Feta makes a decent salty substitute.
·
Char the corn until you hear it 'pop'—that's when the smoky flavor really develops.
·
For a spicier version, add a finely diced jalapeño to the corn mixture.

Frequently Asked Questions

Can I use rotisserie chicken for this recipe?

Absolutely! Using a pre-cooked rotisserie chicken can cut down the cook time by 15 minutes.

How do I make this lighter?

You can substitute the mayonnaise with plain Greek yogurt for a lower-fat, high-protein alternative.

Can I make the corn mixture in advance?

Yes, the chicken and corn mixture can be made up to 24 hours in advance and stored in the fridge. Just assemble on the shells right before serving.

Are tostada shells gluten-free?

Most store-bought corn tostada shells are naturally gluten-free, but always check the label for specific brand processing.

Video Tutorials

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