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street corn chicken tostada melts with cilantro lime cream Recipe

street corn chicken tostada melts with cilantro lime cream Recipe
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4.8 from 24 reviews

These Street Corn Chicken Tostada Melts with Cilantro Lime Cream are a delicious twist on classic tostadas, featuring grilled chicken, charred corn, and a zesty cilantro lime cream. Perfect for a quick and satisfying meal!

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:

  • ½ 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, sauté corn until lightly charred. Season with salt and pepper.
  2. ASSEMBLE THE TOSTADAS: Layer cheese, chicken, and corn on tostada shells.
  3. BAKE: Preheat oven to 400°F, bake tostadas until cheese melts and edges are crisp.
  4. MAKE THE CILANTRO LIME CREAM: Whisk together sour cream, lime juice, cilantro, garlic, and salt until smooth.
  5. SERVE AND GARNISH: Drizzle tostadas with cilantro lime cream, add optional toppings, and serve hot.

Notes

  • Grilling fresh corn adds extra flavor.
  • Cilantro lime cream can be made ahead and refrigerated for up to 3 days.

Nutrition

Find it online: https://cookedbysarah.com/street-corn-chicken-tostada-melts-with-cilantro-lime-cream-recipe/