Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 1/2 cups corn kernels
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 cup crumbled cotija or feta cheese
- 1 tbsp chopped cilantro
- Juice of 1/2 lime
- 1/4 cup sour cream or Greek yogurt (for lime cream)
- 2 tbsp mayonnaise (for lime cream)
- Juice of 1 lime
- 2 tbsp chopped cilantro
- 1 small garlic clove, minced
- Salt to taste
- 6–8 tostada shells
- 1 1/2 cups shredded Mexican cheese blend or Monterey Jack
- Optional: extra cilantro, cotija, lime wedges
Instructions
- In a skillet over medium heat, cook the chicken with olive oil, chili powder, cumin, salt, and pepper for 2–3 minutes until warmed through.
- In a mixing bowl, stir together corn, mayo, sour cream, paprika, garlic powder, cheese, cilantro, and lime juice. Taste and adjust seasoning.
- In a small bowl, whisk all cilantro lime cream ingredients until smooth. Chill until ready to serve.
- Preheat oven to 400°F (200°C). Place tostadas on a baking sheet and top each with chicken, street corn mixture, and cheese.
- Bake for 6–8 minutes until the cheese is melted and bubbly.
- Drizzle with cilantro lime cream and garnish with extra cheese, cilantro, and lime wedges.
Notes
- Use rotisserie chicken for quick prep.
- Make it spicy by adding jalapeños or hot sauce.
- Swap black beans for a vegetarian version.
- Char the corn lightly for added flavor depth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tostada
- Calories: 285
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 48mg