Description
Street Corn Chicken Tostada Melts with Cilantro Lime Cream are a delicious fusion of bold Mexican flavors and crispy comfort. Loaded with seasoned chicken, roasted corn, melty cheese, and a zesty cilantro lime sauce, these tostadas are baked to golden perfection for a crave-worthy meal.
Ingredients
Scale
- 6 tostada shells
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 1/2 cups roasted corn (fresh, canned, or frozen)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled Cotija cheese
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, diced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
Cilantro Lime Cream:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- Salt, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, heat olive oil and sauté corn until lightly charred. Add chicken, red onion, jalapeño, chili powder, cumin, salt, and pepper. Stir to combine and heat through.
- Place tostada shells on the baking sheet. Evenly distribute the chicken and corn mixture over each shell.
- Top with shredded Monterey Jack cheese and crumbled Cotija cheese.
- Bake for 8–10 minutes, or until the cheese is melted and bubbly.
- Meanwhile, mix all cilantro lime cream ingredients in a bowl until smooth. Adjust salt and lime juice to taste.
- Remove tostadas from the oven and drizzle with cilantro lime cream.
- Garnish with fresh cilantro and serve immediately.
Notes
- Use pre-cooked chicken to save time.
- Swap Cotija with feta if needed.
- Make it spicier with extra jalapeño or hot sauce.
Nutrition
- Serving Size: 1 tostada
- Calories: 330
- Sugar: 3g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: street corn tostada, chicken tostada melts, cilantro lime sauce, Mexican chicken recipe, corn and cheese tostadas