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Chipotle Chicken and Corn Tostadas


Serves 4

  • by from Fine Cooking
    Issue 141

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 shell. You can buy prepared tostada shells or make them yourself following the directions in the tip below.

  • 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 (optional)
Bake your own tostada shells: 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.

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.

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.

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, if using.

nutrition information (per serving):
Calories (kcal): 300, Fat Calories (kcal): 160, Fat (g): 18, Saturated Fat (g): 6, Polyunsaturated Fat (g): 4, Monounsaturated Fat (g): 6, Cholesterol (mg): 75, Sodium (mg): 640, Carbohydrates (g): 34, Fiber (g): 4, Sugar (g): 8, Protein (g): 28

Photo: Scott Phillips

Excellent, easy, tasty. Highly recommend this dish!

This was delicious. Everyone wanted the recipe!

I marinated the chicken for a few hours first - very nice flavour. I bbq'ed the chicken and corn an hour before dinner so I could focus on the assembly (I was hosting 12 people). I got a lot of compliments! I would even just use the marinade again!

Loved this easy recipe. I don't like cilantro, but I substituted basil and it was great. My husband likes cilantro so he made it with cilantro. Excellent and easy! Great flavors.

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