Chipotle Chicken and Corn Tostadas

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.

IMG_0229

Chipotle Chicken and Corn Tostadas

  • Servings: 4
  • Difficulty: easy
  • Print

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

  1. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  2. 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.
     

  3. 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.
     

  4. 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.)
    IMG_0244
  5. 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.
    IMG_0245
  6. Top with the corn, chicken, and cilantro. Serve with the lime wedges on the side.
    IMG_0247

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.

http://www.lynnandruss.com

Recipe by Ruth Kaplan from Fine Cooking

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