Dig Mexican cuisine? Then you must try this twist on a weeknight dinner to break up the usual suspects of tacos, burritos, enchiladas… you get my drift. We even made our own corn tostadas—and it was super-easy. Thanks Fine Cooking for the suggestion!
Charred corn and chicken have great summery flavors, but what really makes this tostada sing is the chipotle-lime cream sauce that holds everything on the base. You can buy prepared tostada shells or, as mentioned, make them yourself following the directions in the tip below.
Chipotle Chicken and Corn Tostadas
Ingredients
- 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
- 1 Tbs. canola or vegetable oil; more as needed
- 2 tsp. finely grated lime zest
- 1/2 tsp. dried oregano
- Kosher salt
- 1 lb. boneless, skinless chicken breast cutlets
- 3 ears corn, husked
- 1/2 cup sour cream
- 2 tsp. fresh lime juice
- 8 tostada shells
- 1/2 cup coarsely chopped cilantro
- Lime wedges, for serving
Directions
- Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
- In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, zest, oregano, and 1/2 tsp. salt. Add the chicken and toss to coat. Cover and let marinate in the refrigerator for anywhere between 20 minutes and 1 hour.
- Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, 4 to 7 minutes, and the corn is charred in spots, about 12 minutes.
- Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob. (Doing so in a small rimmed baking sheet helps keep the kernels from flying about.)
- Mix the sour cream with the lime juice, the remaining 1/2 Tbs. adobo sauce, and 1/4 tsp. salt. Spread evenly onto the tostada shells.
- Top with the corn, chicken, and cilantro. Serve with the lime wedges on the side.
To make your own corn tostadas:
Arrange eight 6-inch corn tortillas on baking sheets in a single layer. Brush lightly on both sides with canola oil and sprinkle with kosher salt. Bake in a 400°F oven, flipping once, until golden and crisp on both sides, 9 to 12 minutes.
Be careful, because there’s a fine line between when they are done and when the tostadas are overdone, so keep a close eyeball on them.
Recipe by Ruth Kaplan from Fine Cooking
Accounting for Taste 